Development of an in-situ method of pH measurement with calibration for use under high hydrostatic pressures
Thompson, Tristin Leigh
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Though pressure has been used in food processing for over 30 years, there is still no clear choice when determining the pH of a sample under high hydrostatic pressure. A cell design is proposed for use as a pH sensing device that functions under high pressure. The design mimics the glass pH electrode in that it uses a working and reference electrode to measure the potential of a solution. Calibration of the sensor under high pressure relied on the use of two baroresistant buffers at pH 4 and 7. The sensor did show a change in voltage with pH under pressure, but showed reduced sensitivity as pressure increased and low precision in measured values. A baroresistant buffer was developed at pH 7, but was not at pH 4. A second baroresistant calibration buffer and improvement in the sensor’s sensitivity are necessary before the design can be used in analytical experiments.