Application of food products electrical model parameters for evaluation of apple purée dilution Original Research Article

This study examined an electrical model of food products and its application for determining the characteristics of pasteurised apple purée and its dilution degree. Measurements were performed for: impedance (Z), admittance (Y), resistance (R), conductance (G), equivalent parallel electrical capacitance (Cp) and equivalent serial electrical capacitance (Cs). Specific values were calculated for the electrical values measured. Statistically significant differences were shown between the Z, R, Y, and G values of apple purée at different dilution degrees. It was found that the electrical values measured and specific values calculated can be accepted as parameters determining the properties and dilution degree of apple purée.