MEASUREMENT OF PH OF COCOA INGREDIENT-CONTAINING FOOD AND PRODUCTION OF COCOA INGREDIENT-CONTAINING FOOD UTILIZING THE SAME MEASUREMENT OF PH

摘要

PROBLEM TO BE SOLVED: To provide both a method for measurement by which the pH of a cocoa ingredient-containing food can rapidly and accurately be measured and a method for producing the cocoa ingredient-containing food at an accurately regulated pH utilizing the same method.;SOLUTION: A cocoa ingredient-containing food is irradiated with near infrared rays and the transmittance, absorption spectrum and/or diffusion reflection spectrum thereof or absorbances of the near infrared rays at one or more specific wavelengths are measured. The measured values are then substituted into a regression equation indicating the relationship between the spectra or absorbances and the pH of the sample precalculated by a multivariate analytical method to determine the pH. Furthermore, the pH of the cocoa ingredient- containing food is regulated on the basis of the resultant pH to thereby produce the cocoa ingredient-containing food.;COPYRIGHT: (C)2001,JPO