Development of an Automated Analytical System of Low Cost for High-Throughput Infrared Thermometric Titration

Autor: Iberê Damé Teixeira, Keiti Oliveira Alessio, Liane Mahlmann Kipper, Roberta Oliveira Santos, Juliano Smanioto Barin, Gilson Augusto Helfer, Bruna Tischer, Adilson Ben da Costa
Rok vydání: 2019
Předmět:
Zdroj: Food Analytical Methods. 13:260-267
ISSN: 1936-976X
1936-9751
Popis: Thermometric titration is an enthalpimetric technique of analysis that uses the enthalpy variation of a reaction to determine the equivalence point of a titration for quantification of the analyte. One of the advantages of this technique is that it does not require sample preparation, such as digestion; it only needs to weigh the sample and add auxiliary reagents. Based on this technique, the aim of this work was to develop automated equipment for thermometric titration, using a contactless infrared temperature sensor. The equipment was manufactured using the concept of additive manufacturing. A Raspberry Pi microcomputer was used to interpret the signal from the temperature sensor and to control a micropump used to dispense titrant at a rate selected by the user. Components were designed using computer-aided design (CAD) software and printed on a fused deposition material printer. For evaluation of the equipment, tests were performed using neutralization and precipitation reactions, measuring the total acidity of vinegars and sodium in sauces. The temperature of reaction was plotted in an enthalpogram, from which the endpoint could be determined. Values of agreement between the method proposed and the reference method ranged from 100 to 104% for total acidity of vinegars and from 96 to 105% for the determination of sodium in sauce. The equipment proved to be technically feasible and of low cost, given that it used alternative and biodegradable materials such as polylactic acid.
Databáze: OpenAIRE
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