This study examined an electrical model of food products and its application for determining! the characteristics of pasteurised apple puree and its dilution degree. Measurements were performed for: impedance (Z). admittance (Y), resistance (R), conductance (G), equivalent parallel electrical capacitance (C-p) and equivalent serial electrical capacitance (C-s). Specific values were calculated for the electrical values measured. Statistically significant differences were shown between the Z, R. Y. and G values of apple puree at different dilution de-gives. 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 puree. (C) 2004 Elsevier Ltd. All rights reserved.