Jump to content

  • View Unreplied Topics
  • Quick Navigation
  1. International Food Safety and Quality Network
  2. → Food Safety Topics
  3. → Lab Management & Testing
  4. 864Online Users

Photo

Acidity on brine liquid where there is no direct acid (citric/acetic)

Started by salimckm, Apr 06 2015 07:07 AM
Share this

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

salimckm

    Grade - AIFSQN

  • IFSQN Associate
  • 28 posts
  • 0 thanks
0
Neutral

  • India
    India

Posted 06 April 2015 - 07:07 AM

Dear friends,

 

I am working in a canned beans industry, where we are preparing a kind of brine liquid(with the ingredient salt, sugar, chilli powder, tomato paste, white pepper powder, ginger powder, starch powder). Now I just want to know how we analyze the acidity of the brine because we are not adding any acid( citric or acetic). 

 

I hope someone can help on this topic.

 

Thanks and regards,

Mohammed Salim  


  • 0

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 4,898 posts
  • 1463 thanks
802
Excellent

  • Earth
    Earth
  • Gender:Male
  • Location:World
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 06 April 2015 - 11:51 AM

Hi Mohammed,

 

:welcome:

 

How about using a pH meter?

 

Regards,

 

Tony


  • 0

IFSQN Implementation Packages, helping sites achieve food safety certification since 2009: 

IFSQN BRC, FSSC 22000, IFS, ISO 22000, SQF (Food, Packaging, Storage & Distribution) Implementation Packages - The Easy Way to Certification

 

Practical Internal Auditor Training for Food Operations - Available via the previous webinar recording. 

Suitable for Internal Auditors as per the requirements of GFSI benchmarked standards including BRCGS and SQF.

 

Practical HACCP Training for Food Safety Teams available via the recording until the next live webinar.

Suitable for food safety (HACCP) team members as per the requirements of GFSI benchmarked standards including BRCGS and SQF.

salimckm

    Grade - AIFSQN

  • IFSQN Associate
  • 28 posts
  • 0 thanks
0
Neutral

  • India
    India

Posted 06 April 2015 - 12:00 PM

Hi Tony,

 

Thank you for the reply.

 

yes. pH is there in our parameter list, I am using that. But we have to give titration acidity too

 

Best regards,

Mohammed salim


  • 0

jel

    Grade - MIFSQN

  • IFSQN Member
  • 113 posts
  • 33 thanks
13
Good

  • Mexico
    Mexico
  • Gender:Male

Posted 06 April 2015 - 01:54 PM

You could use the method described in the following link:

 

http://bit.ly/1c0ThjD


  • 0
Thanked by 1 Member:

Food Forum

    Grade - Active

  • IFSQN Associate
  • 17 posts
  • 4 thanks
0
Neutral

  • India
    India

Posted 10 July 2015 - 05:35 AM

    Dear Mohammed   

 

                   You are using tomato paste it contain citric acid % titrate as per method and calculate as citric acid         


  • 0
Back to Lab Management & Testing

Share this


Also tagged with one or more of these keywords: acidity

1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users

  1. International Food Safety and Quality Network
  2. → Food Safety Topics
  3. → Lab Management & Testing