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Determination of Oxygen Solubility in Liquid Foods Using a Dissolved Oxygen Electrode
Author(s) -
SADLER G. D.,
ROBERTS J.,
CORNELL J.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09307.x
Subject(s) - chemistry , orange juice , solubility , sucrose , fructose , citric acid , sugar , oxygen , brix , food science , fruit juice , ascorbic acid , orange (colour) , organic chemistry
A rapid method for determining oxygen solubility in foods was introduced. Fructose, glucose, sucrose, orange juice, apple juice, grape juice, grapefruit juice, lemonade, and tomato juice had similar oxygen solubilities at comparable °Brix readings. The equation: In [ppm O 2 ] = 2.63 − 0.0179 (°Brix) − 0.0190 (°C) estimated to within 5% the oxygen solubility of sugar solutions and fruit juices at temperatures between 4°C and 40°C. At likely food concentrations, citric acid, ascorbic acid, and NaCl reduced oxygen solubility by less than 10%. Tests for component interactions were also conducted. There was no measurable synergism or antagonism between fructose, glucose, and sucrose with or without organic acids.