Jump to content

  • Quick Navigation
Photo

pH adjustment in canned vegetables using citric acid

Share this

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic
- - - - -

eadr

    Grade - Active

  • IFSQN Associate
  • 11 posts
  • 0 thanks
0
Neutral

  • Ecuador
    Ecuador

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

    Finger Lickin' Good

  • IFSQN Member
  • 241 posts
  • 20 thanks
3
Neutral

  • Singapore
    Singapore
  • Gender:Male
  • Location:Singapore

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.



"World Community Grid made it possible for us to analyze in one day the number of specimens that would take approximately 130 years to complete using a traditional computer."

- Dr. David J. Foran, professor and lead researcher at The Cancer Institute of New Jersey, UMDNJ-Robert Wood Johnson Medical School.




Join our LinkedIn Group! >> <<

Thanked by 1 Member:

eadr

    Grade - Active

  • IFSQN Associate
  • 11 posts
  • 0 thanks
0
Neutral

  • Ecuador
    Ecuador

Posted 06 June 2012 - 05:04 PM

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





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users