pH of low-moisture solids

Leonard N. Bell, Ted P Labuza

Research output: Contribution to journalReview articlepeer-review

8 Scopus citations

Abstract

The importance of pH on food stability and food processing characteristics has been well documented. Chemical reactions and microbial proliferation depend on the pH of a dehydrated food, which may differ from the pH of the initial hydrated state. In many cases, the pH in the aqueous microenvironment of low-moisture systems is significantly lower than that of the initially hydrated system. Surface glass electrodes used without the addition of water appear to give a better indication of the actual pH of low-moisture systems than do measurements of the pH of the highly hydrated reconstituted system

Original languageEnglish (US)
Pages (from-to)271-274
Number of pages4
JournalTrends in Food Science and Technology
Volume3
DOIs
StatePublished - Jan 1 1992

Fingerprint Dive into the research topics of 'pH of low-moisture solids'. Together they form a unique fingerprint.

Cite this