Determination of pH in Foods

pH is a measure of the concentration of hydrogen ions in a solution, i.e. acidity. pH is expressed as a number on a scale from 0 to 14.

- 0 means the substance is very acidic;
- 7 means neither acidic nor basic;
- 14 means very basic.

Within the scope of quality tests in foods, shelf life studies, pH control is important in the food processing process. . pH measurement is important to ensure food safety and maintain quality. By measuring pH, information can be obtained about the shelf life of foods, as well as their stability and reaction with products.

The pH value in food is also important for microbiological activities. Low pH prevents the growth of microorganisms in foods. Thus, it extends the shelf life.

For pH Determination in Foods, please contact Nanolab Food Analysis Laboratory.