Posts tagged 'Food quality'

pH of bread dough
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Measuring the pH of bread dough

In the food industry, pH monitoring may be required during the production or pre-production process for a number of reasons including for microbe monitoring and taste purposes. In baking and bread-making there are a number of reasons why you would wish to know the pH - having a low pH in sourdough inhibits growth of pathogenic bacteria and in bread dough pH control agents (preservatives) may be...
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What are the options for testing free chlorine when superchlorinating fresh produce?

When fresh produce like salad products are processed, the disinfection is often performed by adding hypochlorite solution to the wash water. Several standards state this must be maintained at 50mg/L or greater concentration - a very high level in terms of measurement for quality control. Palintest offer two methods which are able to detect chlorine at such high levels for ongoing quality ...
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