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In Chemistry / Senior High School | 2025-05-19

The ideal range of pH level for fruits that will be used as raw materials in sugar concentration.

Asked by marchel1909

Answer (1)

The ideal pH range for fruits used in sugar concentration is typically around 3 to 4.5.Fruits with a slightly acidic pH help prevent microbial growth during sugar concentration and preserve the quality of the product. A pH that is too low (very acidic) can cause unwanted chemical reactions or affect taste, while a pH that is too high (less acidic) may allow spoilage or fermentation. This acidic environment helps maintain the stability of sugars and flavors during processing.

Answered by CloudyClothy | 2025-05-24

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