How to Start a Food Business: Basic Food Technology: Food Acidity: FSHN20-2/FS325, 3/2020

Soohyoun Ahn; Jayna Goldstein; George Baker; Matthew Krug

doi:10.32473/edis-fs325-2020

Vol. 2020 No. 2, Food Science and Human Nutrition

Vol. 2020 No. 2

How to Start a Food Business: Basic Food Technology: Food Acidity: FSHN20-2/FS325, 3/2020

Food Science and Human Nutrition

https://doi.org/10.32473/edis-fs325-2020

Published 2020-03-05

Soohyoun Ahn⁺⁻
Jayna Goldstein
George Baker
Matthew Krug

Soohyoun Ahn

University of Florida

Jayna Goldstein

George Baker

Matthew Krug

Pickled cucumbers, homemade preserves. Image by Photo Mix from Pixabay

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Keywords

acidity
pH
food regulations

How to Cite

Ahn, Soohyoun, Jayna Goldstein, George Baker, and Matthew Krug. 2020. “How to Start a Food Business: Basic Food Technology: Food Acidity: FSHN20-2/FS325, 3/2020”. EDIS 2020 (2). Gainesville, FL. https://doi.org/10.32473/edis-fs325-2020.

Abstract

Food acidity is an important parameter in food product development. Most people know that food acidity influences flavor, but more importantly, food acidity can affect the ability of microorganisms to grow in food. Food acidity, or the amount of acid that is present in the food, is used to classify a food product, and that classification determines the regulatory requirements for the specific food product. This new 6-page publication of the UF/IFAS Food Science and Human Nutrition Department describes how to measure food acidity and how food is classified based on its acidity. Written by Soohyoun Ahn, Jayna Goldstein, George Baker, and Matthew Krug.
https://edis.ifas.ufl.edu/fs325

https://doi.org/10.32473/edis-fs325-2020

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PDF-2020

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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How to Start a Food Business: Basic Food Technology: Food Acidity: FSHN20-2/FS325, 3/2020

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