The pH value of a food is a direct function of the free hydrogen ions present in that food. Acids present in foods release these hydrogen ions, which give acid foods their distinct sour flavor.
second option:
For foods with a pH range of 4 to 4.3, the recommended pasteurization temperature rises to 195°F (90.5°C). Foods with a pH value of 4.3 to 4.5 have a recommended pasteurization temperature of 210°F (99°C). These pasteurization temperatures are sufficient to kill all microorganisms except for bacterial spores.
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Answer:
The pH value of a food is a direct function of the free hydrogen ions present in that food. Acids present in foods release these hydrogen ions, which give acid foods their distinct sour flavor.
second option:
For foods with a pH range of 4 to 4.3, the recommended pasteurization temperature rises to 195°F (90.5°C). Foods with a pH value of 4.3 to 4.5 have a recommended pasteurization temperature of 210°F (99°C). These pasteurization temperatures are sufficient to kill all microorganisms except for bacterial spores.
Explanation:
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