Articles
pH IN ACTION
Article number
566_38
Pages
301 – 306
Language
English
Abstract
Based on fundamental chemical relations, well-established in chemical engineering and chemical technology over almost a century, the effects of pH in food and agricultural products will be deduced for different situations and processes.
Based on simple equilibria and dissociation of water, salts, acids and bases, and considering the reaction of hydrogen ions in these food-related systems, simple and reliable formulations are developed capable of describing surprisingly well the discoloration of blanched vegetables and the activity of enzymes in different buffered and unbuffered systems.
The line of reasoning is generic and can be applied repeatedly to different problems, situations and processes.
Based on simple equilibria and dissociation of water, salts, acids and bases, and considering the reaction of hydrogen ions in these food-related systems, simple and reliable formulations are developed capable of describing surprisingly well the discoloration of blanched vegetables and the activity of enzymes in different buffered and unbuffered systems.
The line of reasoning is generic and can be applied repeatedly to different problems, situations and processes.
Authors
L.M.M. Tijskens, E.S.A. Biekman
Keywords
pH, Kinetics, modelling, enzyme activity
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