Resumo

CAZARES-GALLEGOS, Rubén et al. Design of an electrochemical prototype to determine relative NaCl content and its application in fresh cheeses. Rev. mex. de cienc. pecuarias [online]. 2019, vol.10, n.1, pp.161-171. ISSN 2448-6698.  https://doi.org/10.22319/rmcp.v10i1.4540.

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, 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.

Palavras-chave : Adulteration; Cheese; Electrical potential; NaCl content; Quality assurance.

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