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Food Analysis pp 219-238 | Cite as

pH and Titratable Acidity

  • George D. Sadler
  • Patricia A. Murphy
Part of the Food Analysis book series (FSTS)

Abstract

There are two interrelated concepts in food analysis that deal with acidity: pH and titratable acidity. Each of these quantities is analytically determined in separate ways and each has its own particular impact on food quality. Titratable acidity deals with measurement of the total acid concentration contained within a food (also called total acidity). This quantity is determined by exhaustive titration of intrinsic acids with a standard base. Titratable acidity is a better predictor of acid’s impact on flavor than pH.

Keywords

Malic Acid Titratable Acidity Orange Juice Apple Juice Equivalence Point 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.PROVE IT, LLCGenevaUSA
  2. 2.Department of Food Science and Human NutritionIowa State UniversityAmesUSA

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