A study was conducted to evaluate pH stability of acidified tomato packs during storage for 1 yr at 24°C, to associate pH stability with tomato composition, and to determine the variability of pH within the canned product caused by tomato cell walls and other structural matter. Results show that pH of acidified tomatoes is as stable during heat processing and storage as that of nonacidified tomatoes.
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SCHOENEMANN et al. (1974) studied this question.
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