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...
| Published in: | SoftwareX |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-05-01
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| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S235271102300047X |
| _version_ | 1852686973633822720 |
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| author | Fred Breidt |
| author_facet | Fred Breidt |
| author_sort | Fred Breidt |
| collection | DOAJ |
| container_title | SoftwareX |
| description | 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. |
| format | Article |
| id | doaj-art-e7e62acbd4c54f3abba8ed331e1cd652 |
| institution | Directory of Open Access Journals |
| issn | 2352-7110 |
| language | English |
| publishDate | 2023-05-01 |
| publisher | Elsevier |
| record_format | Article |
| spelling | doaj-art-e7e62acbd4c54f3abba8ed331e1cd6522025-08-19T21:26:11ZengElsevierSoftwareX2352-71102023-05-012210135110.1016/j.softx.2023.101351BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pHFred Breidt0U.S. Department of Agriculture, Food Science and Market Quality and Handling Research Unit, NC State University, 322 Schaub Hall, Box 7624, Raleigh, NC 27695-7624, United States of AmericaFor 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.http://www.sciencedirect.com/science/article/pii/S235271102300047XBufferpHBuffer capacityModellingTitrationFood ingredient |
| spellingShingle | Fred Breidt BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH Buffer pH Buffer capacity Modelling Titration Food ingredient |
| title | BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH |
| title_full | BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH |
| title_fullStr | BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH |
| title_full_unstemmed | BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH |
| title_short | BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH |
| title_sort | buffercapacity3 an interactive gui program for modelling food ingredient buffering and ph |
| topic | Buffer pH Buffer capacity Modelling Titration Food ingredient |
| url | http://www.sciencedirect.com/science/article/pii/S235271102300047X |
| work_keys_str_mv | AT fredbreidt buffercapacity3aninteractiveguiprogramformodellingfoodingredientbufferingandph |