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The Salt and Soluble Solid Content Evaluation of Pickled Cucumbers Based on Inductive Methodology

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Abstract

Salt content and soluble solid content are important test indicators of quality in pickled products according to commercial standards. Pickled cucumber contains many organic compounds and free ions, and its juice, acting as the secondary coil under alternating magnetic flux, shows specific electrical characteristics during pickling. This study applied a detection system based on the o-core transformer to determine the NaCl content (N c ) and soluble solid content (SSC) of pickled cucumber in the extreme low-frequency range of 50 to 400 Hz at room temperature. It is interesting to note that the changes in electrical properties during pickling resulted in impedance changes in the coils of cucumber juice. Results showed that the terminal voltage (U s ) in the secondary circuit was positively correlated with NaCl content and SSC, due to the increase of conductivity in the coil. The inductive current was the ratio of the inductive voltage to the total impedance in the secondary circuit, which increased according to Ohm’s law, resulting in an increase of terminal voltages (U s ) related to the physicochemical properties of the samples, particularly the amount of free ions. The λ value was found to be more effective than U s in evaluating the NaCl content (N c ), while the most effective regression model for predicting SSC was obtained at a primary voltage of 30 V and a frequency of 120 Hz based on U s value. The proposed method laid the foundation to investigate the response characteristics of food materials by combing magnetic flux with transformer properties.

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Authors and Affiliations

  1. School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China

    Yamei Jin, Na Yang, Qian Ma, Fengfeng Wu, Xueming Xu & Qunyi Tong

  2. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China

    Xueming Xu

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  1. Yamei Jin
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  2. Na Yang
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  3. Qian Ma
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  4. Fengfeng Wu
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  5. Xueming Xu
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  6. Qunyi Tong
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Correspondence to Xueming Xu.

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Jin, Y., Yang, N., Ma, Q. et al. The Salt and Soluble Solid Content Evaluation of Pickled Cucumbers Based on Inductive Methodology. Food Bioprocess Technol 8, 749–757 (2015). https://doi.org/10.1007/s11947-014-1439-y

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  • DOI: https://doi.org/10.1007/s11947-014-1439-y

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