Dear friends,
I am working in a canned beans industry, where we are preparing a kind of brine liquid(with the ingredient salt, sugar, chilli powder, tomato paste, white pepper powder, ginger powder, starch powder). Now I just want to know how we analyze the acidity of the brine because we are not adding any acid( citric or acetic).
I hope someone can help on this topic.
Thanks and regards,
Mohammed Salim