Volume 17, Issue 105 (2020)                   FSCT 2020, 17(105): 151-159 | Back to browse issues page

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Frotan Bigbaghloo R, Sharifian F, hassanpour A. Investigating the Possibility of Using Direct Electrical Current Polarization in Milk Quality Measurement. FSCT. 2020; 17 (105) :151-159
URL: http://fsct.modares.ac.ir/article-7-35321-en.html
1- Department of Mechanical Engineering of Biosystems, Urmia University, Urmia, Iran
2- Department of Mechanical engineering of biosystem, Urmia university, Urmia, Iran , f.sharifian@urmia.ac.ir
3- Department of Mechanical engineering of biosystems, Urmia university, Urmia, ]ran
Abstract:   (638 Views)
Milk is considered to be a perfect food for humans, but combined cheating and lack of it’s fast  recognition by existing machines, causes the dairy industry has been challenged. In this regard,  alternating current electrical conductivity is used to detect some of the properties of milk, but direct current is not permitted due to disadvantages such as electrode polarization and milk hydrolysis. In this research, a device have be made that work based on the electrical resistance of the milk. In this device, by passing a direct current through the milk, The suspended ionic material is absorbed at the electrode surface and causes the dilution of the milk. The value of the electrode current density at resistances of 1.48, 1.85, 2.5, 3.7 and 7.4 k𝛀 with two aluminum and steel electrodes at temperatures of 17.2, 20.7 and 23.7 degrees Celsius, at intervals The electrodes 1, 2 and 3 cm were measured in volumes of 15, 30 and 45 cc for two minutes, and the effective factors in designing the device to reduce the effects of double  disadvantages were optimized geometrically. The results show that the device with the steel electrode and cell coefficient of 0.33 cm-1 can optimally measure the quality of 45 cc milk at 25 oc. the current density of the steel electrode is lower than that of the aluminum electrode and increases with decreasing circuit control resistance, and for reducing the polarization of the electrodes and the rate of hydrolysis, with a resistance of 3.2 k𝛀, and a constant cell coefficient with a minimum oscillation, it’s optimum value was obtained 1.5 mA And the temperature, volume of the milk and the distance of the electrodes did not affect it’s value.
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Article Type: Original Research | Subject: Food quality control
Received: 2019/07/29 | Accepted: 2020/06/29 | Published: 2020/10/31

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