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KMID : 0380619930250020105
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 2 p.105 ~ p.108
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Electrochemical Measurement of Salt content in Soysauce and Margarine
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Abstract
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A new devised conductivity meter was used in the rapid and convenient determination of salt contents of soysauce and margarine. The equation (1)∼(5) was set up between the electric conductivity (x) for 100 times diluted solution of soysauce and the salt contents (y).
y=0.083x-1.253 (at 15℃ ) (1)
y=0.077x-2.062 (at 20℃ ) (2)
y=0.071x-2.686 (at 25℃ ) (3)
y=0.066x-3.153 (at 30℃ ) (4)
y=0.062x-3.522 (at 35℃ ) (5)
y=(-0.001139t+0.0999)x+(-0.126t+0.557) (temperature range; 15∼35℃ ) (6)
y=salt contents [%], x=conductivity [μΩ^(-1)·cm^(-1)], t=temp. [℃].
The salt contents could be estimated by the equation (1)∼(6) and the measured conductivity. The estimated salt contents agreed with that determined by conventional method within 0.27[%] as salt contents. For margarine, the equation (7) was setup between the conductivity (x) and the salt contents (Y)
y = 0.00266x + 0.057 (at 20 ℃ ) (7)
y=salt contents [%], x=conductivity [μΩ^(-1)·cm^(-1)]
The salt contents estimated with the equation (7) and the measured condutivity agreed with that determined by conventional method within 0.028[%] as salt contents. The electric conductivity obtained with conductivity meter could be a valuable criteria salt contents test of Korean soysauce and margarine determining in a few second or minute by handy compact portable meter.
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