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Article: Predict acidification of vegetable slurries to target pH levels.
- Article from:
- Emerging Food R&D Report
- Article date:
- January 1, 2006
CopyrightCOPYRIGHT 2006 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Reducing pH levels is critical for creating safe, flavorful and properly textured acidified foods. Currently, it is difficult to predict the amount of acid required to reach a target pH.
A semi-mechanistic partial buffer (SMPB) approach to modeling the complex buffering situations that occur in biological materials has been implemented in MATLAB[TM], a vector language with extensive built-in libraries, as a program called pHTools. The pHTools toolbox is a collection of MATLAB files which make it possible to mathematically model buffer systems.
This program can be used to predict pH adjustments, distributions of acid species, buffer capacity and ionic ...