In situ electrical conductivity measurement of select liquid foods under hydrostatic pressure to 800MPa

Phytotoxicity of extracts of Myrciaria dubia (Kunth) McVaugh bioprocessed in vegetable crop sensitive to allelochemicals

“…From the mentioned results (Figure 2), it can be verified from data obtained by other authors, that the electric conductivity can be influenced by many parameters, such as temperature, electrolyte concentration, contents of chemical components, viscosity, solids in suspension, electrolytic strength and the presence of cellular structures (Min et al, 2007).…”

“…According to Lewicki (2004), it can be inferred that the electrical conductivity occurs in media containing electrically charged molecules Thus, as was mentioned by Min et al (2007), in situ measurement of the electrical conductivity makes it possible to check the physical and chemical changes during the plant products transformation process.…”

Estimating pressure induced changes in vegetable tissue using in situ electrical conductivity measurement and instrumental analysis

“…Cell constant (k = L/A) for our conductivity cell at atmospheric pressure was determined to be 127.33 m À1 at 0.1 MPa. Subsequently, additional corrections were carried out to estimate the cell constant values under pressure taking into account the compressibility of polycarbonate sample holder (Min et al, 2007;Warfield, 1967). The cell constants (k p ) under pressure were estimated as 124.…”

“…The electrical conductivity of a material represents its ability to transport electric charge, and its measurement provides a direct measurement of ionic behavior in electrolyte solutions (Kissinger and Heineman, 1996;Min et al, 2007). Various factors can influence electrical conductivity measurements including temperature, electrolyte concentration, suspended solids and cell structure (Min et al, 2007;Wang et al, 2001). Palta et al (1977a,b) utilized electrical conductivity measurement to investigate the mechanism of freeze injury of onion cells.…”

“…Angersbach et al (2002) evaluated structural changes in vegetable membranes with electrical conductivity measurement after high pressure treatment. In situ electrical conductivity measurement of foods may allow measurement of the progression of pressure induced physicochemical changes during processing (Min et al, 2007). Although previous researches have demonstrated textural changes in vegetable products after pressure treatment, limited information is available relating in situ electrical conductivity changes of vegetable tissue under pressure to product texture.…”