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Why desiccant and oxygen absorber have no effect on pH of food

food packaging

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#1 rossy syida

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Posted 20 March 2016 - 11:08 PM

Hii.

 

Does anyone know why dessicant and oxygen absorber do not give effect on pH?We know that  dessicant act as  drying agent and oxygen absorber is used to remove oxygen content. 

 

I have read a few journals about this but does not get any satisfied answer.

 

I hope anyone can clarify this question.

Thank you.

 

#Im new to food technology  :giggle:

 

 


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#2 Charles.C

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Posted 21 March 2016 - 12:38 AM

Hii.

 

Does anyone know why dessicant and oxygen absorber do not give effect on pH?We know that  dessicant act as  drying agent and oxygen absorber is used to remove oxygen content. 

 

I have read a few journals about this but does not get any satisfied answer.

 

I hope anyone can clarify this question.

Thank you.

 

#Im new to food technology  :giggle:

 

Hi rossy syida,

 

Welcome to the Forum ! :welcome:

 

Please supply an accessible  link to the journal(s) you refer to clarify the context of yr query ?

 

It appears some desicants may cause a change in pH, some not, eg this link -

 

http://www.tricorbra...ts-and-capsules


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Kind Regards,

 

Charles.C


#3 rossy syida

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Posted 21 March 2016 - 01:06 AM

Hii.

 

Thank you for sharing 

 

This is the link of the journal 

 

http://www.ijser.org...ce-crackers.pdf

 

According to the journal, the pH slightly decrease and increase again to normal pH up to 12 weeks and there is no significant difference showed on the different types of packaging.

 

:helpplease:

 

Thank you :)


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#4 Charles.C

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Posted 21 March 2016 - 06:15 AM

Hi rossy syida,

 

Thanks for link.

 

Snack foods not my area of expertise but, TBH, I'm not sure why the dessicant/O2 absorber would be expected to have any particular effect on pH ?. AFAIK, pH and moisture (> water activity)  are usually regarded as independent variables although their interactions are interpreted  with respect to other food characteristics, eg PHF.

 

I daresay food ingredients such as buffering agents may also be involved in the linked article ? No sample compositions are mentioned unfortunately.

 

IMO it's also difficult to interpret the moisture/pH data since no replicates were used. The authors seem to believe the pH was essentially constant in all runs. Some of the moisture points listed look a little strange and might have been worth "repeating".


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Kind Regards,

 

Charles.C


#5 rossy syida

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Posted 22 March 2016 - 06:19 AM

Thank you for your sharing :) 


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