Chapter 7. Determination of acidity
Chapter 7. Determination of acidity
Section 1. General
Section 1. General
1. Concept of acidity • 1. Total acidity • 2. Effective acidity • 3. Volatile acid • 4. Acidity of milk
1. Concept of acidity • 1. Total acidity • 2. Effective acidity • 3. Volatile acid • 4. Acidity of milk
2. Significance of acidity • Organic acid affects color, aroma, taste and stability of foods. • Quality of foods can be judged by acidity. • Mature degree of some fruits can be judged by acidity
2. Significance of acidity • Organic acid affects color, aroma, taste and stability of foods. • Quality of foods can be judged by acidity. • Mature degree of some fruits can be judged by acidity
3. Organic acid kinds and distribution of foods • There are organic acid and inorganic acid in foods, and mainly organic acid. • Familiar organic acids in foods: citric acid, malic acid, tartaric acid, oxalic acid, lactic acid and acetic acid
3. Organic acid kinds and distribution of foods • There are organic acid and inorganic acid in foods, and mainly organic acid. • Familiar organic acids in foods: citric acid, malic acid, tartaric acid, oxalic acid, lactic acid and acetic acid