Electrical impedance analysis of commonly used preservatives, Nacl (salt) and C12H22O11 (Sugar)

In the present work we have studied the properties of the salt and sugar. For this a low frequency TDR is developed in laboratory. One tasted probe is used to collect the information from the sample. Various samples of different molar concentrations (molar conc.0.005-.0.1) of salt with water and sugar with water are prepared. These prepared solutions are kept at different temperatures (25 0 C, 35 0 C, 45 0 C, 55 0 C). The electrical parameters like Resistivity, Electrical Conductivity and Dielectric Constant are calculated from TDR waveform. The TDR waveform shows major variations in its nature with change in concentration and temperature. Resistivity of salt increases with increase in concentration while conductivity and Dielectric constant decreases with decease in concentration of salt in water. Whereas Resistivity of sugar solution was decreased with the increase in concentration and no Conductivity was observed in the same solution. There is minor increase in Dielectric Constant. The change in values of electrical parameter with temperature indicates the change in properties of solution with temperature. This helps to decide the food preservation strategy.