ABSTRACT
The importance of pH on food stability and food preservation is well documented as well accepted by the scientific community. The term pH is the symbol for hydrogen ion [H+] concentration. The hydrogen ion concentration of a food is a controlling factor in regulating many chemical, biochemical, and microbiological reactions. Hydrogen ion concentration is expressed in moles and pH is the negative log ion concentration. The pH scale ranges from 0 to 14. A neutral solution has a pH of 7.0. A lower scale reading indicates an acid solution, and a value above 7.0 indicates an alkaline solution. The pH scale is logarithmic rather than linear in character. Therefore, a pH of 3.0 is 10 times as acid as a pH of 4.0 [1].
