Determination of pH in Foods: Accurate Analysis Methods for Quality and Shelf Life

What are the pH Analysis Methods in Foods?

What is ph?

Organic acids in foods; aroma, taste, color, brightness, stability and quality protection are also effective. The determination of acidity in foods is very important. All processes to be carried out especially during the production period are carried out taking into account the acidity of the food. It is not possible to determine the heat treatment conditions without knowing the pH of a food. In addition, the amount of acidity also affects the determination of the storage conditions of the food.

pH is a unit of measurement indicating the degree of acidity or alkalinity of a substance and is evaluated in the range of 0-14:

• pH 7: Neutral (e.g. pure water)
• pH < 7: Acidic
• pH > 7: Basic

In food products, pH has a direct impact not only on taste and texture, but also on microbial growth and shelf life. pH is a term that refers to acidity, that is, the degree of acidity or the strength of acidity.

There are two concepts related to acidity determination: True (Effective) Acidity, Total Acidity

• True (Effective) Acidity: The acidity described by pH. It is measured with a pH meter and is related to the concentration of dissociated hydrogen ions.
• Total Acidity: Refers to the total amount of acid, regardless of whether the acid is weak or strong. It is the amount of acidity determined by titration.

What is the Importance of pH Determination in Foods?

• Microbial Safety: Low pH limits the growth of harmful microorganisms. For example, acidic foods (pH < 4.5) are more resistant to spoilage.
• Taste and Texture Quality: pH directly affects the flavor and texture of products.
• Shelf Life: The right pH level extends the shelf life of products and delays spoilage.
• Legal Compliance: The pH values of certain products (e.g. canned and fermented foods) must comply with legal regulations.

In the production of products such as jams and marmalades, the pH level must be continuously measured and kept under control. Likewise, pH measurement is very important in the production of various sauces, ketchups or canned vegetables such as okra, as well as in acid fermentations such as the ripening of olives or cheese.

The amount of acidity in foods is also important for flavor balance, making it essential to measure acidity. Especially in fruits, the ripening of fruits is monitored in this way, as the sugar/acid ratio is the most important factor in taste. Apart from affecting the taste, the amount of acidity also affects the growth ability of microorganisms. It affects the growth and reproduction of microorganisms such as bacteria and fungi. The higher the acidity of a food, the less likely it is to be spoiled by microorganisms.

What are the pH Determination Methods in Foods?

• Measurement with pH Meter: It is the most commonly used method. The pH meter device with electrode is immersed in the sample and directly measures the pH value. It offers precise results and is particularly suitable for liquid foods (fruit juice, milk, pickle juice). The accuracy of the instrument should be ensured by regular calibration.
• pH Test Strips (Indicator Papers): pH strips are used to determine the approximate pH of foods. The strips change color when immersed in the sample and the result is compared to a reference color scale. It is a practical and fast method, but not very accurate.
• Spectrophotometric Method: Measures pH changes through color changes, especially in complex foods. It is used in more detailed laboratory analysis and requires reaction with certain chemicals.
• Measurement by Titratable Acidity: Used to determine the relationship between pH and acidity. The food sample is titrated with basic solutions and the amount of acid is measured. It is widely used especially in fruit and dairy products.

Nano-lab Laboratories Group continues to provide services within the scope of pH Determination in Foods . We also provide services on Determination of Acidity in Foods .

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