Design of an electrochemical prototype to determine relative NaCl content and its application in fresh cheeses

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.