Design of an electrochemical prototype to determine relative NaCl content and its application in fresh cheeses

Rubén Cázares-Gallegos, Juan Antonio Vidales-Contreras, Alejandro Isabel Luna-Maldonado, Michael E. Hume, Ramón Silva-Vázquez, Armando Quintero-Ramos, Gerardo Mendez-Zamora
2019 Revista Mexicana de Ciencias Pecuarias  
An electrochemical prototype (ECP) was developmed and evaluated to determine NaCl electrical variables [volt (V), ampere (A), resistance (R) and power (P)] and its use in fresh cheeses. The ECP circuit consisted of two electrodes, an aluminum (anode) and a copper (cathode). The experimental parameters established in the ECP were distance between electrodes and the presence of a resistor. Seven treatment solutions were examined at 0, 2, 4, Rev Mex Cienc Pecu 2019;10(1):161-171 162 6, 8, 10 and
more » ... 162 6, 8, 10 and 12 g of NaCl/100 mL of water. Cheeses evaluated were a commercial cheese (Control) and a commercial light cheese. Treatment influenced (P<0.05) the electrical variables in NaCl solutions and cheeses. Regression analysis showed that the best fit was a quadratic model for the ECP. Prototype results showed that at higher NaCl concentrations, voltage and resistance decreased, while amperage and power increased.
doi:10.22319/rmcp.v10i1.4540 fatcat:5rtkjasbrrdpdaqbridyzt6qwq