ABSTRACT
Electrical conductivity, s, can be anisotropic (i.e., varying in different directions), and changes in its value may reflect
changes in the food matrix structure (e.g., during starch
gelatinization or cell lysis).[1] In fact, processing often
modifies the value of s for a given food. Temperature influences the value of s; thermal conduc-
tivity has been shown to increase with increasing tempera-
ture T. The explanation for this observation is that a
variable opposition (drag force) to the movement of the
ions responsible for conducting the electricity in food
materials can be observed; for higher temperatures, that
opposition is less important than for lower temperatures.
The relationship between s and T is usually well described by a straight line of the type[2]
