The only protocol I got to calculate combined acidity was from the book Table Olives: Production and processing by A.Garrido Fernandez
Combined Acidity
Reagents:
Hydrocloric acid. 2M standardized solution
Magnetic stirrer
pH meter
Procedure
Titrate 25ml of brine with hydrochloric acid standardized solution. Add the acid slowly and shake until a pH of 2.6 is reached.
Calculation
Results are expressed in normality, the equivalents of sodium hydroxide per litre of brine. Milliequivalents/ 1 is also used.
but I am struggling to understand the calculation and any help will be much appreciated