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SUN Zhonglei, XU Yi, LI Yu
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Abstract:
This paper presents a rapid method for detecting the salt content in pickled mustard tuber based on multiple electrodes. Firstly, a hardware system consisting of ion selective electrodes, temperature sensor, reference electrode, signal processing module, single-chip module etc. was designed and fabricated; secondly, the predication models for sodium and chloride ions and data sampling and processing program software were established; finally, this system was used to measure salt contents in three kinds of Fuling pickled mustard tuber, and the results were compared with those obtained with the traditional testing method. The average error between the multiple electrode method and the traditional method was less than 5%, and their relative standard deviations were less than 2.0%. Additionally, there were no significant differences between the two methods as verified by t-test. The time required for a single test was less than 20 seconds. Thus, the multiple electrode method can be used as a quick way to determinate salt content in pickled mustard tuber.
Key words: salt content in pickled mustard tuber, multiple electrodes, ion selective electrode, rapid determination
CLC Number:
TS207.3
SUN Zhonglei, XU Yi, LI Yu. Rapid Determination of Salt Content in Pickled Mustard Tuber by Multiple Electrodes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201524029.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201524029
https://www.spkx.net.cn/EN/Y2015/V36/I24/164