PC-camera based automatic titration was executed in the acidity analyses of vinegar, milk and Takju. The average hue value (Havg) of 144 pixels in the image of the sample solution being titrated was computed and followed up at regular time intervals during titration in order to detect the titration end point. The Havg increase of 5 degrees from the first Havg was regarded as reaching at the end point in the cases of vinegar and milk. The Havg increase set up to detect the end point was 70 degrees in the case of Takju. In the case of vinegar, the volume of added titrant (0.1 N NaOH) was $21.409{pm}0.066mL$ in manual titration and $21.403{pm}0.055mL$ in automatic titration (p=0.841). In the case of milk, it was $1.390{pm}0.025mL$ in manual titration and $1.388{pm}0.027mL$ in automatic titration (p=0.907). In the case of Takju, it was $4.738{pm}0.028mL$ in manual titration and $4.752{pm}0.037mL$ in automatic titration (p=0.518). The high p values suggested that there were good agreements between manual and automatic titration data in all three food samples. The automatic method proposed in this article was considered to be applicable not only to acidity titrations but also to most titrations in which the end points can be detected by color change.