result was consistent with previous studies. Marra, Zell, Lyng, Morgan,
and Cronin (2009) reported that in ohmic heating mashed potato
each of the same positions showed similar results.
In retort heating, temperature is measured at the cold point in food
(region with the slowest temperature increases rate). In this study, it
was assumed that the ohmically heated samples would be stored
under the same conditions as the retort-heated samples; therefore,
temperature measurement at the cold point was essential. In this
study, we selected D as the temperature measurement point for
ohmic heating because it is the farthest from the cell center and releases
the most heat. In the following sections, temperature measurements
were made at D, unless specified otherwise