Industry Guidance on Acidified Foods Workshop

Module Two: Industry Guidance on Acidified Foods
 

September 14, 2011

8:30-10:00  Lectures

         A. Principles of Acidified Foods

10:00-10:15 Break

10:15-Noon B. Developing Thermal Process for High Acid and Acidified Products

Noon-1:00   Lunch

1:00-3:00    Laboratory Sessions

         C. Standardization of pH Meters

         D. Determination of pHs of Different Products Using pH Meter

         E. Pickle-making Lab

3:00-3:15  Break

3:15-4:30    F. Titration Procedure and Calculation of Titratable Acidity

         G. Interpretation of Results