what happens to food ph when cooked?

Question

What happens to the ph of foods as they're cooked? Is the ph of tomatoes higher or lower after cooking? Cucumbers? potatoes?...

A technical explanation why or reference would be appreciated, I've got the chemistry background for it, it's just been too many years ;-)

Answer 1

The pH level decreases. Cooking requires elevation of temperature which increases the ionisation of water. Also many acids lke Vinegar (ethanoic acid) and tartaric acid are used. A lowered pH is good since high pH promotes the growth of bacteria harmful for health.

Answer 2

goes down