Module 2: Principles of Food Preservations
2h. Supplemental Information
pH of Some Common Foods
pH |
Average
Values for Common Foods |
| 2.0 |
Limes |
| 2.1 |
|
| 2.2 |
Lemons |
| 2.3 |
|
| 2.4 |
|
| 2.5 |
|
| 2.6 |
|
| 2.7 |
|
| 2.8 |
|
| 2.9 |
Vinegar,
plums (2.8-4.6) |
| 3.0 |
Gooseberries |
| 3.1 |
Prunes, apples,
grapefruit (3.0 to 3.3) |
| 3.2 |
Rhubarb,
dill pickles |
| 3.3 |
Apricots, blackberries |
| 3.4 |
Strawberries, lowest acidity for jelly |
| 3.5 |
Peaches |
| 3.6 |
Raspberries, sauerkraut, oranges |
| 3.7 |
Blueberries, oranges (3.1 to 4.1) |
| 3.8 |
Sweet cherries, olives |
| 3.9 |
Pears |
| 4.0 |
Acidophilus milk |
| 4.1 |
Mangos |
| 4.2 |
Tomatoes (4.0 to 4.6) |
| 4.3 |
Mayonnaise |
| 4.4 |
Lowest acidity
for processing at 100 °C, 212 ° F |
| 4.5 |
Buttermilk |
| 4.6 |
Bananas, figs |
| 4.7 |
Asian pears, pimentos |
| 4.8 |
|
| 4.9 |
|
| 5.0 |
Pumpkins, carrots |
| 5.1 |
Cucumbers, peppers, papaya |
| 5.2 |
Turnips, cabbage, squash |
| 5.3 |
Parsnips, beets, watermelon |
| 5.4 |
Sweet potatoes, bread |
| 5.5 |
Spinach |
| 5.6 |
Asparagus, cauliflower |
| 5.7 |
Beans |
| 5.8 |
Meat, ripened |
| 5.9 |
|
| 6.0 |
Tuna |
| 6.1 |
Potatoes |
| 6.2 |
Peas, mushrooms, cantaloupe |
| 6.3 |
Corn, oysters, dates, honeydew melon |
| 6.4 |
Egg yolk, rice, wild rice |
| 6.5 |
|
| 6.6 |
Milk (6.5 to 6.7) |
| 6.7 |
|
| 6.8 |
|
| 6.9 |
Shrimp |
| 7.0 |
Meat, unripened |
| 7.1 |
|
| 7.2 |
|
| 7.3 |
|
| 7.4 |
|
| 7.5 |
|
| 7.6 |
|
| 7.7 |
|
| 7.8 |
|
| 7.9 |
|
| 8.0 |
Egg white (7.0 to 9.0) |
| 8.1 |
|
| 8.2 |
|
Source: Foods and Nutrition Section, American Home Economics Association, Handbook of Food Preparation , 1993, 9 th Edition, Kendell/Hunt Publishing Co., Dubuque , IA.
|
