Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase‐Catalase Dependent on pH and Temperature

As the pH increased from 3, 4, 5, to 6, the amount of dissolved oxygen of the dressing decreased (α= 0.05). When the temperature increased from 10, 20 to 30 °C, the amount of dissolved oxygen decreased (α= 0.05). With the temperature increase from 30 to 40, 50 °C, the amount of dissolved oxygen increased. As the concentration of glucose increased from 0 to 0.5%, the amount of dissolved oxygen decreased (α= 0.05). There was no difference (α= 0.05) in dissolved oxygen reduction among the samples containing 0.5, 1.0, 1.5, or 2.0% glucose.