Food preservation principles
In this chapter we will explore the different pysical, biological and chemical principles that play important roles in food processing, food spoilage, and food preservation.
3. pH Control
pH is the measure of the acidity or alkalinity of a food and can affect its quality, desired flavor, texture, nutritive value, shelf life, and safety.
Most bacteria are sensitive to certain pH ranges and controlling the pH can therefore be used to control bacterial growth.
pH control is often used in combination with other food processing principles, such as temperature control, to achieve desired results. For instance, the combination of pH and temperature control may be used to control the speed of enzymatic reactions in food. If a food is not maintained at a certain pH level, the enzymatic reactions may occur too quickly or too slowly, thus compromising the quality of the food.