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Controlled-potential coulometry, also known as potentiostatic coulometry, employs a three-electrode system in which the working electrode's potential is precisely regulated using a potentiostat. Platinum working electrodes are utilized for positive potentials, while mercury pool electrodes are favored for extremely negative potentials. The platinum counter electrode is separated from the analyte using a membrane or salt bridge to avoid interference in the analysis.
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Modeling the electrical conductivity value of the model solution.

Serdal Sabanci1, Kübra Kaya2, Ali Göksu3

  • 1Munzur University, Faculty of Health Sciences, Department of Nutrition and Dietetics, 62000, Tunceli, Turkey.

Anais Da Academia Brasileira De Ciencias
|August 9, 2023
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Summary

Ohmic heating, a fast and efficient electrical heating method, was studied. Electrical conductivity (EC) in fruit and vegetable juices decreases with higher total soluble solids (TSSC) and pH, but increases linearly with temperature.

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Area of Science:

  • Food Science and Technology
  • Electrical Engineering
  • Chemical Engineering

Background:

  • Ohmic heating is an advanced electrical heating technique known for its speed, uniformity, and efficiency.
  • Understanding the electrical properties of food matrices is crucial for optimizing ohmic heating processes.

Purpose of the Study:

  • To investigate the complex relationships between electrical conductivity (EC), temperature (Temp), pH, and total soluble solid content (TSSC) in fruit and vegetable juices.
  • To quantify how EC changes with variations in TSSC and pH under different temperature conditions.

Main Methods:

  • Experimental analysis of EC-Temp and EC-pH-Temp relationships.
  • Testing various TSSC levels (10-60%) and pH values (2-3.5) in fruit and vegetable juices.
  • Statistical analysis to determine the compatibility (R2 values) of the observed relationships.

Main Results:

  • Electrical conductivity (EC) decreased as Total Soluble Solid Content (TSSC) increased at constant pH.
  • EC decreased with increasing pH at constant TSSC.
  • A strong, linear correlation was observed between EC and temperature (Temp), with R2 > 0.97.
  • The combined Temp-EC-pH relationship also showed acceptable compatibility (R2 > 0.95).

Conclusions:

  • The study provides critical data on the electrical properties of fruit and vegetable juices relevant to ohmic heating.
  • Temperature, TSSC, and pH are significant factors influencing the electrical conductivity of these food products.
  • The findings support the predictable application of ohmic heating in food processing by understanding these key parameters.