Use of ph in food processing and fruit preservation



Microorganisms, including yeasts, molds, and bacteria, are sensitive to a food's pH. Very low or very high pH values will prevent microbial growth. As a practical matter, no unprocessed food has a pH value high enough to offer much preservative value.

It measures the level of acidity of the food because high pH means high acidity level while low pH level means a low base level ..

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