Temperature Correction for the Electrochemical Measurement of Sugar Content in Citrus Juice
Study on Electrochemical Measurement of Sugar Content of Food Part III
1983 Volume 30 Issue 4 Pages 252-256
Details
1983 Volume 30 Issue 4 Pages 252-256
A special method for temperature correction was developed for practical determination of sugar content in Citrus juice by means of our new method based conductometry. Accordingto our devised method, the sugar content could be estimated from Eq. (1) at the temperature range 5-35°C. Eq. (1) could achieve not only the temperature correction but also the correction of experimental errors due to the change of KCl concentration:
Sugar (w/w%)={A·Kb(0.12t+3.96)/0.12tb+3.96-B}K+0.309t+58.05 (1)
where, k and kb are the conductivities(Sm-1)of KCl added juice at t(°C)and of blank solution at tb(°C), respectively; A and B are the correction factors of KCl concentration and each was approxi-mated by the seven straight lines for the range of 5° to 35°C. The availability of Eq. (1) was evaluated under the different conditions of temperature and of KCl concentration: the coefficent of variation was about 1%. The devised method including Eq. (1) will make it ease to realize an automatic temperature correction.
