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pH adjustment in canned vegetables using citric acid

Started by eadr, Jun 04 2012 10:17 PM

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eadr

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Posted 04 June 2012 - 10:17 PM

Hi everyone

Need some help, how much acid citric is needed in order to adjust pH in canned vegetables, my initial pH is around 4,8 but I want to have a pH lower than 4.6 to decrease the thermal treatment and do not allow the growth of thermophilus microorganisms.

Cheers!!!


Hongyun

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Posted 05 June 2012 - 12:10 AM

Trial and error... You need to do your own trials by adding citric acid and measuring the pH for all the samples. Sad to say, there is no easy way out. Plus there is the taste factor you need to put into consideration.

You can start with 0.05% citric acid and work your way up or down.



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eadr

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Posted 06 June 2012 - 05:04 PM

thanks!!!! I will try and will post the results!!!


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