The pH level of hummus during processing and packaging determines its quality and consistency, ultimately impacting its shelf life and flavour profile, and how safe it is to consume. When acids are added, they impart a pleasant, tart taste and can function as a preservative by stopping or slowing the growth of food poisoning and spoilage bacteria.
The Thermo Scientific application brief, “Determination of pH in Hummus by the Potentiometric Method”, is packed with useful information. For example, did you know that bacteria can thrive and reproduce under specific pH conditions (typically between pH 4.6 and 7.6)?
Or, having a pH bench meter kit with an electrode well-equipped for food applications, including automatic temperature compensation and high accuracy, is vital.
This asset details the significant role pH plays in food safety and how our PH211 bench meter kits, specifically PSTAR2116 and PSTAR2114, can support this process.
GET THE WHITEPAPER HERE: Application Note “Determination of pH in Hummus by the Potentiometric Method.”
