pH adjustment in canned vegetables using citric acid
Started by eadr, Jun 04 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!!!
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!!!
Alpha- Lipoic Acid Status EU
Looking for information on F0 low acid products
Use of peracetic acid as powerful disinfectant
Cooling guidelines for Acid Foods
Are there any food safety standards or guidelines for Freeze Dried Fruits and Vegetables?
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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.
You can start with 0.05% citric acid and work your way up or down.
1 Thank
thanks!!!! I will try and will post the results!!!
Alpha- Lipoic Acid Status EU
Looking for information on F0 low acid products
Use of peracetic acid as powerful disinfectant
Cooling guidelines for Acid Foods
Are there any food safety standards or guidelines for Freeze Dried Fruits and Vegetables?
Peracetic Acid minimum ppm that can be applied to fruit?
Could you help me develop a testing protocol for the nutritional analysis of canned products?
Regulatory information on Ready-to-Eat status of dehydrated fruits and vegetables?
Mycotoxin and heavy metal limits in frozen fruits and vegetables as per EU regulations
Passivation Acid vs CIP