Electrical conductivity meter for food samples

Electrical conductivity of fruits and meats during ohmic heating

“…The presence of significant amount of air might explain low conductivity of apple tissues. Mitchell and de Alwis (1989) reported conductivity of pear (0.041 S/m) and apple (0.023 S/m) at 25°C. From Table 2, it can be observed that the conductivity at 25°C of pear is 0.084 S/m, red apple is 0.075 S/m and of golden apple is 0.067 S/m.…”

“…Mitchell and de Alwis (1989) measured electrical conductivity of pear and apple at 25°C. Castro et al (2003) reported electrical conductivity of fresh strawberry over a 25-100°C temperature range.…”

“…Electrical properties of meat have also been investigated in recent years (Saif et al, 2004). Conductivities of chicken (Mitchell and de Alwis, 1989;Palaniappan and Sastry, 1991) beef (Kim et al, 1996;Palaniappan and Sastry, 1991) and pork (Halden et al, 1990) have been measured, but the type of meat cut was not specified. Tulsiyan et al (2008) measured conductivity of chicken breast over the sterilization temperature range.…”

Electrical conductivity changes of minced beef–fat blends during ohmic cooking

“…The electrical conductivities of chicken (Mitchell and de Alwis, 1989;Palaniappan and Sastry, 1991;Tulsiyan et al, 2008;Sarang et al, 2008), beef (Palaniappan and Sastry, 1991;Kim et al, 1996;Icier and Ilicali, 2005a;Sarang et al, 2008), goat meat (Saif et al, 2004), meat emulsions (Peyron, 1996;Shirsat et al, 2004a) and pork products (Halden et al, 1990;Shirsat et al, 2004b;Sarang et al, 2008) have been already reported in several studies. However, there was no information in literature about either the change of the electrical conductivity of separable beef fat during ohmic treatment or the effect of initial fat content in the wide range on the electrical conductivity of the minced lean beef/fat blends during ohmic cooking, to the best of the authors' knowledge.…”

Diffusion and equilibrium distribution coefficients of salt within vegetable tissue: Effects of salt concentration and temperature

“…In an ohmic heating process for particulate foods, the most desirable situation is that in which the electrical conductivities of fluid and solid particles are equal (Wang & Sastry, 1993a). Mitchell and deAlwis (1989) and Palaniappan and Sastry (1991) measured electrical conductivity of some solid foods. Ruhlman, Jin, and Zhang (2001) reported electrical conductivity of some liquid foods at different temperatures.…”