EFFECTS OF THERMAL PROCESSING AND SALT ON THE pH AND ACIDITY OF HOME CANNED TOMATOES
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 951-953
- https://doi.org/10.1111/j.1365-2621.1978.tb02461.x
Abstract
The effects of thermal processing and NaCl addition on the acidity of home canned tomatoes were investigated. Unsalted canned tomatoes were higher in pH and lower in titratable acidity than corresponding raw composites. The latter did not change in acidity prior to analysis. Salt depressed the pH of raw and canned tomatoes. This change was attributed to the well known Debye‐Hückel effect.This publication has 4 references indexed in Scilit:
- Effect of acidification of canned tomatoes on quality and shelf lifeC R C Critical Reviews in Food Science and Nutrition, 1976
- RELATIONSHIPS AMONG TITRATABLE ACIDITY, pH AND BUFFER COMPOSITION OF TOMATO FRUITSJournal of Food Science, 1974
- Tomato Constituents and Flavor, Varietal Differences in Tomatoes: A Study of Alpha-Keto Acids, Alpha-Amino Compounds, and Citric Acid in Eight Tomato Varieties before and after ProcessingJournal of Agricultural and Food Chemistry, 1962
- INHIBITION OF THE GROWTH OF CLOSTRIDIUM BOTULINUM BY ACIDIFICATIONJournal of Food Science, 1954