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Influence of selected mineral components and dry matter contents on the electrical conductivity of apple juice

 

 

 

 

Key words: 

apple juice, mineral components, dry matter, electrical conductivity.

Summary

The aim of the research was to determine the mathematical relationships between the mineral components and dry matter content, as the physico-chemical quality attributes of apple juice and its electrical conductivity parameters. The research material constituted of water solutions of the apple juice concentrate (apple juices) with the Total Soluble Solid (TSS) of: 8.0; 10.0; and 12.0°Brix, (n = 6) prepared from the concentrate  (66.3°Bx). Physical and chemical analysis of the assay included: mineral components (macro- and microelements), such as Cu, Fe, Zn, Mg, Ca, Na, K, and dry matter content. The elements were determined after mineralizing the samples of concentrate solution (8.0, 10.0 and 12.0° Bx) in a mixture of nitric acid and perchloric acid (3:1). The content of Ca, Mg, Cu, Fe and Zn in derived digest was determined by flame atomic absorption spectrometry. The measurements of electrical parameters (impedance, resistance, conductance and admittance) were performed, with an HP 4263B LCR Meter.  The results of the physical and chemical determinations of water solutions of apple juice showed that the higher  content of mineral components in the respective solutions, the smaller were the values of impedance and resistance. The admittance and conductance values were increased, which means that the electrical conductivity of the test solutions increased. High values of the correlation coefficients from 0.76 to 0.97 between the content of mineral matter (ash) such as: Mg, Ca, and K, and dry matter content and the electrical parameters were obtained. One stated that they are the basis for determining the mathematical relationships between them and developing a new method for measurement of mineral components content such as: Mg, Ca, and K, and dry matter content of apple juice by a simple and fast impedance, resistance, admittance and conductance measurements.

prof. dr hab. inż. Ryszard ŻYWICA dr hab. inż. Monika MODZELEWSKA-KAPITUŁA  mgr inż. Iwona ZADROGA dr inż. Katarzyna TKACZ

University of Warmia and Mazury in Olsztyn Faculty of Food Sciences Department of Industrial Commodity Science,  Basics of Techniques and Energy Management Plac Cieszyński 1, 10-719 Olsztyn, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
 
 

 

 

 

 

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