Measuring the pH of Food Products

pH is the scientific scale for measuring how acidic or basic a substance is when it is dissolved in water. The pH scale runs from 0 to 14. A measurement of 0 means the substance is very acidic; 7 means it is neither acidic nor basic but right in the middle like plain water (neutral); and 14 means it is very basic.
If you are producing a food product that depends on the acidic components or ingredients of the product to extend shelf life and ensure safety, monitoring the pH is very important. Food safety is the biggest reason for monitoring pH, but pH also influences the quality of food products.
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[@Ayeayeaye614]

Thankyou, straight forward explanation. Without the fluff.

[@Moonstonn]

Thank you for this video. It is well shot, properly segmented and aptly presented by the narrator. I'll recommend to freshmen students.

[@john-smith.]

The meter @4:11 is not an all in one pen unit (the probe can be changed out like the table top unit), it is a portable unit.

[@ashwinganapathy223]

3:28 The smallest change detected by the pH meter is resolution, not sensitivity.

[@dernzoid]

This is great for food start-up businesses!

[@harbindersodhi670]

Thank you for this, very helpful indeed. However, a little confused regarding the last sample re garlic. What do you do if the garlic is almost finely chopped or liquidised in the sauce. For example I make a relish with finely chillies, garlic and onions cooked in oil and vinegar? Your input would be greatly appreciated.

[@melissesilhan2208]

Great video!

[@christellematafadi9923]

Thank you

[@PT-AnDy]

What is this machine called??

[@user-ci7tn2gm8g]

What is the minimum pH percentage in mayonnaise?