pH of canned foods
Measuring the pH of canned foods can pose a primary challenge of sensor insertion into a solid or semi-solid sample. Conventional sensors with a spherical shaped sensing membrane may not be able to pierce through a sample. Forced attempts of sensor insertion into a sample may lead to scratches on the sensing membrane, thus damaging the sensor and decreasing its lifetime. This would also contribute to uncertainty in the readings. An alternate method for measuring the pH of canned foods would require the blending of a sample into a paste, which is time consuming. Therefore, a specialized sensor would be required to measure the pH of canned foods.
METTLER TOLEDO's InLab Solids Pro-ISM is a specialized sensor that can easily measure the pH of canned foods and provide reliable and consistent results. The sensor is well designed to handle all the requirements needed for the pH measurement of canned foods. The sensor has a spear shaped tip made of toughened glass that allows direct insertion into the solid or semisolid food samples and is resistant to breakage. The specialized design and overall sensor technology of the InLab Solids Pro-ISM ensures the direct sample measurement of any sample nature of canned food samples including solid food and liquid brine. This is critical for ensuring reliability and consistency in the manufacturing and quality control of such food samples.
To learn more about the advantages of using this sensor for measuring the pH of canned foods, download the application note.
The following section covers some more information about canned foods and the importance of measuring pH of canned foods.
How to prevent the sensor damage while measuring the pH of canned foods?
Check this video to understand the advantages that our sensors offer
What does a tin of canned food contain?
A tin of canned food contains solid or semisolid food mixed with brine of known acid concentration. Normally, canned foods fall under two categories, acid foods and low acid foods. Acid foods have a natural pH of 4.6 or below whereas low acid foods includes foods other than alcoholic beverages having equilibrium pH greater than 4.6 and a water activity greater than 0.85.
Why are strict regulatory guidelines needed for canned food?
To protect the food from serious health risks caused by the pathogen Clostridium botulinum, and to tackle other safety concerns, 21 CFR parts (code of federal regulations) contains guidelines to control the canned foods industry.
Why is measuring the pH of canned foods important?
The pH of canned foods must be monitored and frequently tested at intermittent stages of the process for compliance. As per the processes mentioned under 21 CFR 114.80, the required pH has to be achieved within the designated time in the scheduled process. Leakage or under processing of canned food causes growth of microbes, leading to spoilage. Therefore, measuring pH of canned foods can help in screening for the presence of certain microbes, as listed in the examination of canned foods chapter in the Food and Drug Administration's Bacteriological analytical manual (BAM).