BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH

For many acidic foods, including fermented and acidified vegetables, salsas, salad dressings, and others, maintaining a pH below 4.6 is a critical control to prevent botulism. The pH of acidic foods is controlled by acid content, low acid ingredients, and buffering; however, buffering of foods remai...

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Bibliographic Details
Published in:SoftwareX
Main Author: Fred Breidt
Format: Article
Language:English
Published: Elsevier 2023-05-01
Subjects:
Buffer
pH
Buffer capacity
Modelling
Titration
Food ingredient
Online Access:http://www.sciencedirect.com/science/article/pii/S235271102300047X
Description
Summary:For many acidic foods, including fermented and acidified vegetables, salsas, salad dressings, and others, maintaining a pH below 4.6 is a critical control to prevent botulism. The pH of acidic foods is controlled by acid content, low acid ingredients, and buffering; however, buffering of foods remains largely uncharacterized. A Matlab GUI program “BufferCapacity3” was developed to automate the process of quantifying the buffers present in foods utilizing acid/base titration data. The BufferCapacity3 program may be used to aid product development and help assure pH control and safety of acidic foods.
ISSN:2352-7110

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