Issue 1110, 1968

Measurement of the oxygen content of cider and fruit juices

Abstract

A method is described for measuring the dissolved oxygen content of non-carbonated samples under nitrogen at atmospheric pressure by using the Clark electrode. For carbonated samples the determination must be carried out at 30 p.s.i. nitrogen pressure to prevent loss of dissolved oxygen. A method is also described for measuring the oxygen content of the headspace gas in either carbonated or non-carbonated products.

Article information

Article type
Paper

Analyst, 1968,93, 618-622

Measurement of the oxygen content of cider and fruit juices

L. F. Burroughs, Analyst, 1968, 93, 618 DOI: 10.1039/AN9689300618

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