It is desirable to quickly and accurately determine the pH of reduced‐moisture solid food systems. Several techniques of pH determination were evaluated on such systems. Methods involving the addition of water yielded pH values higher than actually existed based on pH‐dependent chemical reactions. the Ultra M® micro electrode had problems with reproducibility and stability in the reduced‐moisture systems as well as the buffer solutions used for calibration. the Horiba Cardy pH meter and the surface pH electrode used directly on the surface of the reduced‐moisture solid system yielded pH values similar to those determined using pH‐dependent chemical reaction markers. the ability to measure the actual pH of reduced‐moisture solid systems would enable better understanding of potential modifications in product formulation needed to retard microbial growth and limit chemical reactions responsible for loss of shelf‐life.
|Original language||English (US)|
|Number of pages||9|
|Journal||Journal of Food Processing and Preservation|
|State||Published - Sep 1992|