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 language | English (US) |
|---|---|
| Pages (from-to) | 271-274 |
| Number of pages | 4 |
| Journal | Trends in Food Science and Technology |
| Volume | 3 |
| DOIs | |
| State | Published - 1992 |