The Inter-Relationship of Electrical Conductivity and Viscosity of Processed Vegetables

Electrical conductivity and viscosity of tomato puree, tomato ketchup, ginger and green chilli paste and soy sauce had been measured at different temperatures from 30–80°C. Measurement of viscosity showed that all four samples were non-Newtonian pseudoplastic fluids as the viscosity decreased with the increase in shear rate. A linear relation had been observed in case of viscosity and temperature. Electrical conductivity increased linearly with temperature in case of tomato puree but in case of tomato ketchup, ginger and green chilli paste and soy sauce variation was non-linear.