The efficiency by which electricity is converted to heat depends upon on salt, water, and fat content due to their thermal conductivity and resistance factors. In particulate foods, the particles heat up faster than the liquid matrix due to higher resistance to electricity and matching conductivity can contribute to uniform heating. This prevents overheating of the liquid matrix while particles receive sufficient heat processing. Table 1 shows the electrical conductivity values of certain foods to display the effect of composition and salt concentration. The high electrical conductivity values represent a larger number of ionic compounds suspended in the product, which is directly proportional to the rate of heating. This value is increased in the presence of polar compounds, like acids and salts, but decreased with nonpolar compounds, like fats. Electrical conductivity of food materials generally increases with temperature, and can change if there are structural changes caused during heating such as gelatinization of starch. Density, pH, and specific heat of various components in a food matrix can also influence heating rate.