pH Analyzer and Stability for Preserves – Pro Version (Scenario Comparison)

Analizzatore pH & Stabilità – Confronto Scenari (PRIMA vs DOPO)

① Scenario PRIMA

Il target pH calcola la dose teorica per raggiungerlo; puoi anche impostare una dose diversa nello scenario DOPO.

② Scenario DOPO (simulazione completa)

Lascia vuoto per ereditare il valore “PRIMA”. Inserisci una dose acida (g/kg) per simulare la riduzione di pH; in alternativa verrà usato il target pH.

Suggerimento: prova a combinare pH + +10’ di trattamento o +0,3% sale per vedere come cresce l’indice di stabilità.

This Pro version allows you to compare BEFORE vs AFTER the corrections and process adjustments: you can simulate acidification, salt, °Brix, time/temperature, and storage, checking how the Stability Index (0–100) changes and which factors matter the most.

🎯 Goals

  • Assess acid safety and stability of tomato preserves.
  • Simulate combined interventions (pH + process + salt + °Brix + storage).
  • Compare factor scores and overall index between BEFORE and AFTER.
  • Obtain estimated acid dose (g/kg) and grams per batch.

⚙️ How it works

  1. Fill out the BEFORE scenario with pH, % salt, °Brix, heat treatment (°C × min) and storage (°C).
  2. Set the target pH and select the acid (citric/lactic/acetic) to estimate the theoretical dose.
  3. In the AFTER scenario you can:
    • leave fields empty to inherit the BEFORE values,
    • enter acid dose (g/kg) to simulate pH reduction,
    • modify salt, °Brix, time/temperatures, storage for a complete simulation.
  4. Press Compare: the app calculates BEFORE/AFTER index, Δ index, graphs, and CSV.

🧮 Calculation model (summary)

  • pH is the main axis (inverse scale: 3.6→100; 4.6→0).
  • Salt and °Brix moderately improve stability.
  • Heat treatment increases with temperature and duration.
  • Colder storage = higher index.
  • Acid dose: indicative coefficient for −0.1 pH (Citric 0.60 g/kg; Lactic 0.75; Acetic 0.85).
  • Index = 45% pH + 25% treatment + 10% salt + 10% °Brix + 10% storage.

The formulas are indicative: for professional use, adopt HACCP procedures and calibrated instrumentation.

📊 Charts and visual analysis

  • Gauge (doughnut) BEFORE and AFTER: two side-by-side indicators show the Stability Index before and after interventions.
  • Factor bars (comparative stack): compares pH, treatment, salt, °Brix, and storage between the two scenarios.
  • Index bars: highlights the overall improvement (Δ).

💡 Operational example

  • BEFORE: pH 4.45; salt 1.8%; °Brix 6.5; 100°C × 40’; storage 20°C → Index ~74 (Watch pH)
  • AFTER: citric dose 1.5 g/kg + +10’ treatment + salt 2.1% → estimated pH 4.30; Index ~86
  • The graphs show a jump in pH score and the thermal factor, with the “AFTER” gauge in green.

🧭 Practical interpretation

  • If pH stays above threshold, the index rarely exceeds 70-75: acidify or increase treatment.
  • A slight increase in salt or °Brix helps but has less impact than pH.
  • Cool storage improves the index and shelf-life.
  • Use the CSV to share simulations and decisions with the quality team.

🚀 Operational advantages

  • Planning of targeted interventions with measurable impact.
  • Immediate comparison BEFORE/AFTER and Δ index.
  • Clear charts ready for internal reports.
  • Natural integration with other UtileApp apps (°Brix Pro, Energy Simulator, Packaging Costs).

⚠️ Warnings

  • Acid doses and pH curves are heuristic: always check the final pH on a real sample.
  • Comply with ingredient labeling and hygiene regulations.
  • Data are not persistent: export results or integrate a database if historical data is needed.