The history of pH analysis of food dates back to the late 19th century when the concept of pH was

first introduced by the Danish chemist Søren Peder Lauritz Sørensen in 1909. The measurement of
pH has since become a fundamental tool in various scientific fields, including food analysis.

The term pH stands for "potential of hydrogen" and represents the concentration of hydrogen ions
(H+) in a solution. The pH scale ranges from 0 to 14, with 7 being considered neutral. Values below 7
are acidic, while values above 7 are alkaline or basic.

The study of pH in relation to food began with the recognition that the acidity or alkalinity of certain
foods played a significant role in their preservation, taste, and safety. The early focus was primarily
on the identification and classification of acidic and alkaline compounds present in food. Before the
invention of the pH scale, food acidity was measured using subjective methods, such as taste testing
and sensory evaluation.

In 1884, the German chemist Justus von Liebig introduced the concept of titratable acidity, which
involved the determination of the total amount of acid present in a sample through a titration
process. This method allowed for a quantitative analysis of acidity, but it did not provide information
about the specific pH value.

The breakthrough in pH measurement came in 1909 when S.P.L. Sørensen introduced the pH scale.
Sørensen developed the concept while working at the Carlsberg Laboratory in Copenhagen,
Denmark, where he was investigating the effects of ion concentration on the fermentation process in
beer production. He needed a method to express the acidity of the fermentation process
quantitatively, and thus he devised the pH scale as a logarithmic measure of hydrogen ion
concentration.

Initially, Sørensen used the term "hydrogen ion exponent" to describe the scale. However, it was later
renamed to pH, which has now become the universally recognized term. Sørensen's work
revolutionized the field of chemistry and laid the foundation for pH analysis in various applications,
including food science.

In the following years, researchers and scientists began applying the pH concept to food analysis. pH
measurement in food became especially important in the canning industry, where the acidity of
canned foods played a crucial role in preventing spoilage and bacterial growth. pH testing helped
establish the minimum acidity requirements for safe canning processes.

The development of pH meters in the mid-20th century further facilitated the analysis of pH in food.
These meters allowed for accurate and precise pH measurements, making it easier to monitor and
control the acidity or alkalinity of food products.
Over time, pH analysis expanded beyond acidity determination to include other factors such as food
quality, taste, and sensory attributes. pH measurement is now widely used in various aspects of food
production and processing, including fermentation, dairy production, brewing, baking, and the
preservation of fruits, vegetables, and beverages.

In recent years, with the advancement of technology, portable and digital pH meters have become
more accessible and affordable, enabling even small-scale food producers and consumers to
measure the pH of their food items.

In conclusion, the history of pH analysis in food is rooted in the pioneering work of S.P.L. Sørensen
and his development of the pH scale. From the early recognition of acidity's impact on food
preservation to the invention of pH meters and their widespread use in the food industry, pH analysis
has played a crucial role in ensuring food safety, quality, and taste.