Electrical conductivity

Electrical conductivity is the ability of a substance to transmit an electric current, one of the electrical properties commonly determined in food analyses. It reflects the concentration and mobility of dissolved ions, so it serves as a rapid indicator of salt content in brines, mineral levels in water and milk, and total dissolved solids in juices. In meat science it is used as an indicator of post-mortem changes, since membrane breakdown releases ions that raise conductivity in a pattern correlating with quality deterioration. Food engineers also exploit conductivity in ohmic heating, where electric current passed directly through foods generates uniform internal heat for pasteurization and cooking, with conductivity data essential for process design and control.