Also more research is required addressing cold-spots identification and measurement during complex foods processing (e.g. multiphase foods). Scientific data presents a variety of scenarios wherein cold-spots occur but still more development in this area is required. Studies on modeling, prediction and determination of the heating pattern of complex foods are also required to assist on the design of food sterilization or pasteurization processes and for the successful development of a final product package that enables the application of ohmic heating.