Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase-Catalase Dependent on pH and Temperature

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  • Salaries and research support pmvided by state and federal funds appropriated to the Ohio Agricultural Research & Development Center, The Ohio State University, Journal Article 33-91.

ABSTRACT

As the pH increased from 3, 4, 5, to 6, the amount of dissolved oxygen of the dressing decreased (α= 0.05). When the temperature increased from 10, 20 to 30 °C, the amount of dissolved oxygen decreased (α= 0.05). With the temperature increase from 30 to 40, 50 °C, the amount of dissolved oxygen increased. As the concentration of glucose increased from 0 to 0.5%, the amount of dissolved oxygen decreased (α= 0.05). There was no difference (α= 0.05) in dissolved oxygen reduction among the samples containing 0.5, 1.0, 1.5, or 2.0% glucose.

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