Electrical conductivity of fruits and meats during ohmic heating
2008
Sarang, Sanjay | Sastry, Sudhir K. | Knipe, Lynn
The design of effective ohmic heaters depends on the electrical conductivity of foods. Electrical conductivities of six different fresh fruits (red apple, golden apple, peach, pear, pineapple and strawberry) and several different cuts of three types of meat (chicken, pork and beef) were determined from room temperature through to the sterilization temperature range (25-140°C). In all cases, conductivities increased linearly with temperature. In general, fruits were less conductive than meat samples. Within fruits, peach and strawberry were more conductive than apples, pear, and pineapple. Conductivity measurements of meat cuts showed that lean is much more conductive than fat. The fat content of all lean muscle cuts was measured, and no strong relationship was observed between the electrical conductivity and the fat content of lean muscle.
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