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Organic acids found in foods; Preserving the aroma, taste, color, gloss stability and quality is also effective. The matter of acidity determination in foods is very important. All operations to be carried out especially during the production period are carried out by considering the acidity of the food. It is not possible to determine the heat treatment conditions without knowing the pH level of a food. In addition, the amount of acidity affects the determination of the storage conditions of the food. pH is a term that expresses the acidity, the degree of acidity, or the strength of the acidity.
There are two concepts related to acidity determination: True (Effective) Acidity, Total Acidity.
True (Effective) Acidity: The acidity explained by pH. It is measured with a pH meter and is related to the concentration of dissociated hydrogen ions.
Total Acidity: It 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.
Continuous measurement of pH in the production of products such as jam and marmalade requires keeping it under control. Same way; The measurement of the pH is very important in canned vegetables such as various sauces, ketchups or okra, acid fermentation such as the ripening of olives or cheese.
The amount of acidity in foods is also important in terms of creating the flavor balance, and this makes it necessary to measure the acidity. Especially in fruits, as the sugar / acid ratio is the most important factor that creates taste, the ripening of the fruits is monitored in this way. The amount of acidity affects the growth ability of microorganisms as well as affecting the taste. 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.
