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Buffer Capacity Model

Buffer capacity modeling methods and software have been developed (Price et al., 2020). This technology was applied to estimate the effects of low acid salad dressing ingredients on dressing pH (Longtin et al., 2020). The models may be useful for estimating the effects of ingredients on pH changes in a variety of acid or acidified foods, as well as for food safety and product development purposes. Software is available for download at link below. The software was developed using Matlab programming environment (version 2019b) and requires the Matlab Optimzation toolbox. Please address all questions to Dr. Fred Breidt at: fred.breidt@usda.gov.

 

References:

Longtin M, Price RE, Mishra R, Breidt F. 2020. Modeling the buffer capacity of ingredients in salad dressing products. J Food Sci 85(4):910-917.

 

Price RE, Longtin M, Conley Payton S, Osborne JA, Johanningsmeier SD, Bitzer D, Breidt F. 2020. Modeling buffer capacity and pH in acid and acidified foods. J Food Sci 85(4):918-925.

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