5
The Titratable Acidity determination is instantaneously displayed in selected measurement units
on the large dot matrix display. The instrument is ready for the next analysis immediately.
Other features:
• Log on demand up to 100 samples (50 for pH measurement; 50 for titration results)
• GLP feature, to view last calibration data for pH electrode and pump
• PC interface via USB connection
MEASUREMENT SIGNIFICANCE
Titratable acidity of fruit juices measures the concentration of titratable hydrogen ions contained in
the fruit juices samples, by neutralization with strong base solution at fixed pH. This value includes
all the substances of an acidic nature in the fruit juice: free hydrogen ions, organic acids, acid salts
and cathions. Because the organic acid is the most acidic component of the fruit juices that react
with strong bases solutions, the titratable acidity is usually expressed as g/L or g/100mL of the
predominant acid contained:
•
Citric acid is present in many fruits species.
•
Tartaric acid is essentially found in grapes.
•
Malic acid is present in many fruit species, sometimes together with citric acid or tartaric
acid in unripe grapes.
Titratable acidity of fruit is an important parameter in determining fruit maturity.
The
HI 84432
minititrator uses a method based on the Official Methods of Analysis of AOAC International.
The fruit juice is titrated with a sodium hydroxide solution until the end point at 8.2 pH is reached
(determined by potentiometric method).
Additionaly the
HI 84432
has a built-in pH meter for pH measurement (electrode and meter must
be calibrated).
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