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FOOD TECHNOLOGY FACT SHEET - DocuShare

FAPC-118. FAPC-118. Robert M. Kerr food & Agricultural Products Center food TECHNOLOGY fact SHEET . Adding Value to OKLAHOMA. 405-744-6071 The Importance of food pH in Commercial Canning Operations William McGlynn Extension Horticultural Foods Scientist Introduction why a low-pH food is a high-acid food and vice versa. The pH value of a food is a direct function of the free The range of pH is commonly considered to extend from hydrogen ions present in that food . Acids present in foods release zero to 14. A pH value of 7 is neutral, because pure water has a these hydrogen ions, which give acid foods their distinct sour pH value of exactly 7. Values less than 7 are considered acidic, flavor. Thus, pH may be defined as a measure of free acidity. while those greater than 7 are considered basic or alkaline. Figure More precisely, pH is defined as the negative log of the hydrogen 1, below, shows the approximate pH values of several types of ion concentration.

FAPC-118 Oklahoma Cooperative Extension Service • Division of Agricultural Sciences and Natural Resources Introduction The pH value of a food is a direct function of the free

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