ABSTRACT
Therefore, numerous mathematical and empirical models for the prediction of the electrical conductivity of food materials as a function of different influencing parameters were developed over years by many researchers (Palaniappan and Sastry, 1991a,b; Yongsawatdigul, 1995; Wang and Sastry, 1997; Wu et al., 1998; Moura et al., 1999; Marcotte et al., 2000; Castro et al., 2003; Ayadi et al., 2004; Icier and Ilicali, 2004, 2005a,b; Assiry et al., 2006; Pongviratchai and Park, 2007; Singh et al., 2008), and those models are of interest here. There are also some models in the literature that can be used to determine effective electrical conductivities of two-phase mixtures (Maxwell, 1881; Meredith and Tobias, 1960; Kopelman, 1966; Brailsford and Major, 1964; Assiry et al., 2006; Zhu et al., 2010); however, applications of these models are limited only to dilute spherical particle dispersions (Sastry and Palaaniappan, 1992a).
