pH of Sauce
Measurement of pH of sauce is essential in maintaining the desired texture, flavor and shelf life of the product. The US Federal Government regulates the manufacturing of acidified foods under the provision of 21 CFR (Code of Federal Regulation) part 114. It requires equilibrium pH of final acidified food products to be 4.6 or lower.
Texture, thickness, consistency and viscosity of a given sauce depends on its ingredients and preparation methods; and these are the deciding factors for selecting an appropriate sensor for pH measurement. To measure accurate pH of sauce, two main criteria have to be fulfilled- the pH sensing membrane must freely interact with the sample, and the outflow of the reference electrolyte and its contact with the sample must be optimum.
A conventional pH sensor having a ceramic junction easily clogs when used for measurement of sauce samples. An optimum outflow of reference electrolyte and sample interaction has to be maintained to acquire a reliable pH result.
Read this application note on pH measurement of sauce and know which sensor would be suitable for measuring pH of sauce