Describe the classification of foods according to pH. Define thermal death point (TDP). Explain the procedure of its determination.

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The pH scale is a measure basicity of a solution, with values ranging from 0 to 14. Foods can be classified according to their pH value, which can have significant implications for their safety, preservation, and nutritional properties.

Acidic foods have a pH value below 7.0, while alkaline or basic foods have a pH value above 7.0. Neutral foods have a pH value of 7.0. Most foods fall within the range of pH 4.5 to 8.5. Here are some examples of the classification of common foods according to their pH:

1. Acidic Foods (pH below 7.0):

• Lemon juice: pH 2.0
• Vinegar: pH 2.4-3.4
• Tomatoes: pH 4.3-4.9
• Yogurt: pH 4.4-4.8
• Oranges: pH 3.3-4.1

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Degree : DIPLOMA PROGRAMMES
Course Name : Diploma in Value Added Products from Fruits & Vegetables
Course Code : DVAPFV
Subject Name : Food Microbiology
Subject Code : BPVI 5
Year : 2023