ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Acidity and pH data for more than 100 products comprising mixtures of tomatoes and low-acid ingredienis were compared to develop a generalized method of pH prediction. Products and their major ingredients were titrated with NaOH or acetic acid to pH 4.6 and 8.1 endpoints. Two indices of acidity, developed from these data, were correlated with product pH values, and regression equations for pH prediction were obtained. The accuracy of prediction was improved by correlating the data for related products such as soups, sauces, and simple tomato-vegetable mixtures. Correlation coefficients as high as 0.9 were obtained with the last category. These results demonstrate the feasibility of pH prediction from recipe data.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13715.x
