pH of jam and jelly
Measuring pH of jam and jelly is essential in jam and jelly manufacturing processes. These semisolid food products are prepared by combining acidity, sugar and pectin in the correct proportion. High acidity pH is maintained in the product to prevent microbial growth and enhance the color and flavor of the fruit.
The production and process controls for jam and jellies are regulated by 21 CFR 150 (Code of federal regulation). Further, since it belongs to the category of acidified foods, they are also regulated by 21 CFR 114, wherein the final products are required to have an equilibrium pH of 4.6 or lower.
While measuring the pH of jam and jelly, the conventional pH sensors are generally not able to withstand the pressure of being pushed into a semisolid sample and, moreover, the ceramic junction and membrane shape can pose various challenges in analysis of such semisolid products.
Read this application note on pH measurement of jam and jelly and find out which sensor will enable easy measurement of pH in such samples with hassle-free piercing.