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Effect of viscosity on electrical conductivity in liquid foods

The electrical conductivities of foods affect their heating with ohmic heating and microwaves, and are required for electrical tomography studies. A range of model foods consisting of solutions of sodium carboxymethyl cellulose (NaCMC), NaCMC + sugars, concentrated skim milk, whey protein and viscous sugar solutions, with various amounts of electrolytes were prepared. The electrical conductivity was measured using a parallel plate sensor connected to an RCL meter using an a.c. voltage. The conductivity was found to increase with concentration, but was reduced by the effects of viscosity on ion mobility. The conductivity was closely related to bulk viscosity for sugar solutions following the modified Walden equation, but was unrelated to the viscosity of NaCMC solutions. Instead an “ion-diffusion” viscosity was defined and calculated from the electrical conductivity data, and this was found to relate well to the expected viscosity of the solution to which ions are exposed at a molecular scale.