초록 ▼

A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target level while the other pH level is below the target level. The two

A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target level while the other pH level is below the target level. The two streams (A) and (B) are combined in a proportion to produce a combined or third foodstuff at the target pH. The first pH and second pH are sensed or otherwise determined, preferably on a continuous basis, and then these pH values are used to determine the proportion at which the stream of first foodstuff and stream of second foodstuff are combined and mixed. Particularly, the pH modification can be loosely controlled to produce an over-modification in the first foodstuff and then the stream (B) of second foodstuff may be combined with the stream (A) first foodstuff to produce a stream (C) of material having the target pH.

대표청구항 ▼

1. A method for modifying the pH of a foodstuff, the method including the steps of:(a) providing a first foodstuff having a first pH above 7.0, the first pH being higher than a target pH; (b) providing a second foodstuff, the second foodstuff having a second pH lower than the target pH; and (c) comb

1. A method for modifying the pH of a foodstuff, the method including the steps of:(a) providing a first foodstuff having a first pH above 7.0, the first pH being higher than a target pH; (b) providing a second foodstuff, the second foodstuff having a second pH lower than the target pH; and (c) combining the first foodstuff with the second foodstuff in a proportion to produce a third foodstuff, the third foodstuff having the target pH.