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apple is containning tannic acid in it why do we add lemon know as citric acid in it to prevaent blabckness if app,e is already containi ng acid in it...
Dear student,
The browning of apple is caused by two major reasons. One is oxidation and the other is fermentation.
The citric acid added prevents the oxidation of the apple surface and fermentation is prevented by heating the lemon juice before adding it to the apple.
The tannic acid present in the apple is a very weak acid which in itself incapable of performing the above two activities.
Regards
The browning of apple is caused by two major reasons. One is oxidation and the other is fermentation.
The citric acid added prevents the oxidation of the apple surface and fermentation is prevented by heating the lemon juice before adding it to the apple.
The tannic acid present in the apple is a very weak acid which in itself incapable of performing the above two activities.
Regards