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BufferModel GUI (Graphical User Interface) Program

BufferModel Program: Features and Instructions

Version 1.0 (8/24/2020)

Fred Breidt, USDA-ARS

This program is useful for predicting pH of mixtures of acid and low acid ingredients. The data used for these predictions comes from:

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. doi.org/10.1111/1750-3841.15018.

Modeling method used for the predictions are from:

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. doi.org/10.1111/1750-3841.15091.

 

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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. Matlab code files are available for download at the 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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