Abstract
Protein–polysaccharide mixtures are widely used in the food industry as they play an essential role in the structure, texture and stability of many foodstuffs. The electrical conductivity is a key parameter in ohmic heating technology. The temperature dependence of the electrical conductivity of two fouling model fluids was studied at neutral pH, between 10°C and 100°C. The differences observed in the thermograms were attributed to the interaction between protein and xanthan gum molecules. The electrical conductivity of the deposit generated by ohmic heating of these model fluids was measured between 10°C and 120 °C. The marked differences between the conductivity of each deposit and the fluids could be related to observable differences in microstructure.
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