ACIDIFIED FOODS
❖ Low acid foods in which acid is added to
reduce pH to
4.6 or below ❖ Acidified foods should be
manufactured, processed and packaged
so the finished equilibrium pH of4.6 is
achieved ❖ Codex Alimentarius code of
hygiene practices: acidification and heat
processing of low acids foods are very critical
involving public risks if inadequately processed
ACCIDITIY MEASUREMENT USING PH
ACIDS: acidus (Latin word) = sour
❖ Svante Arrhenius describe acids as
substances that produces hydrogen ions
(H-) when they dissolve in water ❖ They
are electrolytes bec. They produce ions in
water BASES
❖ Arrhenius theory: base are ion
compounds that dissociate into metal ions
and hydroxide ion (OH-) when dissolve in
water ❖ Also electrolytes
BUFFERS: To prevent large fluctuations in pH
BRONSTED LOWRY ACIDS AND BASES
❖ Bronsted Lowry acid: donates protons
(H+) ❖ Bronsted Lowry base: accepts proton
CONJUGATE ACID-BASE PAIR
❖ consists of molecules related by loss or
gain of one H+ ❖ Every acid-base reaction
contains two conjugate acid- base pair bec.
protons are transferred in forward and reverse
reaction
❖ Amphoteric: substance that act both
acid and base ❖ For water, acidic or basic
behavior depends on on whether the other
reactant is a stronger acid or base.
STRENGTH OF ACIDS AND BASES
❖ strength of an acid is determined by the
moles of H3O+ that are produced for each
mole of acid that dissolves. ❖ strength of a
base is determined by moles of OH- that
are produced for each mole of base that
dissolves. ❖ Strong acid and strong base
dissociate completely in
water ❖ Weak acid and base dissolve mostly as
molecules with
only a few dissociating into ions ❖ Strong
acids: examples of strong electrolytes bec. they
donate protons easily their dissociation in water
is complete.
❖ Weak acids are weak electrolytes
because they
produce only few ions in water
➢ Ex: If HA is a strong acid in water, its
aqueous
solution consist of ions H3O+ and A-. ➢ if HA is
a weak acid, its aqueous solution consist
of mostly undissociated HA and only a few
H3O+ and A- ions.
IONIZATION OF WATER
❖ water is amphoteric, one water
molecule acts as an acid by donating H+ to
another water molecule, which acts as
base. ❖ Every time H+ is transferred
between two water
molecules, the products are one H3O+ and
one OH-. ❖ pure water has concentrations
of H3O+ and OH- at
25oC are each 1.0 x 10-7 M. ❖ Square
brackets: to indicate the conc. in moles per
liter (M). ❖ When the [H3O+] and [OH-] in a
solution are equal,
the solution is neutral. ❖ acid is added to
water, there is an increase in [H3O+] and
decrease in [OH-]. Opposite happens when
base is added to water. ❖ Constant ang Kw =
1.0x10-14
❖ Sample: A vinegar solution has [OH-] = 5.0 x
10-12 M at 25oC. What is the [H3O+] of the vinegar
solution? Is it acidic, basic, or neutral? Why?
1.0x10−14
[H3O+]=
= 2x10-3
5.0 x 10−12 = acidic since mas malaki
yung OH kesa sa [H3O+]
DISSOCIATION OF ACID OR BASE
❖ Weak acids (HA) ionize in water and
dissociate incompletely into positive and
negative compounds
❖ When the amount of HA, H+ and A−
do not change,
they are in equilibrium. ❖ This is calculated
using the dissociation constant (Ka)
❖ logarithmic measure of the acid
dissociation constant, pKa, which is
−log10Ka, and is also referred to as the acid
dissociation constant
❖ high value of pKa indicates a low level of
dissociation
of the acid ❖ A weak acid has a pKa value in
the approximate range
−2 to 12 in water. ❖ Acids with a pKa
value of less than −2 are said to be
strong acids and are completely dissociated in
aqueous solution, to the extent that the
undissociated acid becomes undetectable.
❖ The pH of the aqueous solution will
affect the concentrations of the
undissociated and the dissociated acid ❖
At pH values < pKa, the equilibrium shifts to
[HA] and at pH values > pKa, the equilibrium
shifts to [H+] and [A−].
❖ Sample: Consider a buffer solution
containing an acid with pKa of 2.3 and an acid
concentration that is one fourth the
concentration of the conjugate base. What is the
pH of the solution?
[A [4]
pH = pKa + log −] [HA] pH = 2.3 + log [1] pH
= 2.9
❖ Sample: A 0.20 mol of benzoic acid (HA) and
0.10 mol of sodium benzoate (A-)are dissolved in
1L pure water. What is the pH of this solution?
Ka of benzoic acid= 6.3x10-5
pKa = −log10Ka = −log10 (6.3x 10−5)
[A
= 4.200659451 pH = pKa + log −] [HA] =
[0.10−
4.200659451 + log ] [0.20] = 3.90
THE PH SCALE
❖ In food processing measurement of
[H3O+] and [OH-]
of solution is required. ❖ Proper level of
acidity is necessary to control bacterial
growth and to prevent the growth of pests
in food crops. ❖ On pH scale, a number
between 0 to 14 represents
the [H3O+] for most solutions ❖ On pH
scale, number between 0 to 14 represents
the
[H3O+] for most solutions ❖ pH scale is a
logarithmic scale that corresponds to the
[H3O+] of aqueous solutions.
❖ the negative powers of 10 in the molar
concentrations are converted to positive
numbers. ❖ Sample: a lemon juice solution
with the [H3O+] = 1 x
-2
10 M has a pH of 2.00.
pH = -log [1 x 10-2 ] pH = -(-2) pH = 2.00
➢ A change of 1 pH unit corresponds to a
tenfold
change in [H3O+] ❖ Sample: Determine the pH
of the following solutions:
(a) [H3O+] = 1.0 x 10-5 M (b) [H3O+] = 5 x 10-8 M
(A) pH = −log[1.0x10−5] = 5 (B) pH = −
log[5x10−8] = 7.3
ACIDIFICATION OF FOODS
❖ requires that acids are added to foods to
change the
pH of that food
❖ Acids can be divided into two groups:
strong acids and
weak acids. ❖ Weak acids are more
common in Nature and are most important in
acidification of foods bec. they are effective
antimicrobial agents (benzoic acid, sorbic
acid, propionic acid, lactic acid, citric acid)
❖ Strong acids tend be inorganic and less
common in Nature (hydrochloric acid, sulphuric
acid, phosphoric acid)
METHODS OF ACIDIFIACTION
❖ blanching of the food in acidified
aqueous solutions ❖ immersion of the
blanched food in acid solutions; ❖ direct
batch acidification, where a known amount of
an acid solution is added to a specified
amount of product; ❖ addition of a
predetermined amount of an appropriate acid to
individual containers during production. ❖
addition of acid foods to low-acid foods in
controlled
proportions to conform to specific formulations
PRESERVATION INDEX
❖ measure of the preserving power of
combinations of acid and sugar (sugar is
measured as total solids). ❖ The index is
used to assess whether a chutney or pickle is
safe from food spoilage and food poisoning
micro-organisms. ❖ A correct balance
between the levels of sugar and acid is
needed to prevent the growth of mold after
the chutney is opened. ❖ The preservation
index can be used to calculate the amounts
of ingredients (sugar and acid) that need to be
 added to ensure a product will be preserved
after opening.
total acdity x 100
PI = 100 − total solids
❖ products with a PI value above 3.6%,
very
little or no heat treatment may be needed.
❖ food with a PI < 3.6% requires some
heat treatment; generally a process to
achieve in excess of 10 to 15 min at 75°C
in the coldest slowest heating spot. ❖
Sample: Calculate for the preservation index in
the jam, if the calculated titratable acidity is 5.2,
and the total solids is 30. Will you recommend
the manufacturer to subject the product to heat
treatment (Why or Why not? Explain)
PI = 5.2 x 100
= 7.4 not recommended for
100−30 heat treatment
bec. The PI value is greater than 3.6
PROCESSING OF ACIDIFIED FOOD
❖ following must be considered for the
thermal process (pH of the product; time to
reach equilibrium pH; product
composition/formulation (including dimensions
of solid ingredients); levels and types of
preservatives; water activity; microbial flora
(including C. botulinum and spoilage
microorganisms); container size and type;
organoleptic quality; product code or recipe
identification)
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