ohmic heating(also referred to as Joule heating. electro heating. and electro conductive heating) is defined as a process wherein an cially alternating electrical current is passed through materials ohr(Vicente and et al 2006: Goullieux and Pain 2005) and can be used to generate heat deep inside the product(imai et al- 1995) The heating occurs in the form of internal enemy 2000) transformation(from electric to temp hermal which is due to Joule effect) within the material(Sastry(Sast and Barach 2000 ohmic processing heats materials at extremely rapid rates(Sastry. 2005) Electrical conductivity is the main parameter determining the heating rate of an ohmic heating treat ment. The electric conductivity of food products usually increases with water content and temperature. This variation is due to in temperatures and is a function diel creased ionic mobility at elevated of the concentration of individual ions represented by the diffusion coefficient. For cellular foodstuffs such as vegetables the cell mem brane is an electrical insulator and current now is confined princi pally to the intercellular fluid. High extracellular and intracellular ion concentrations lend a high electrical conductivity to the solution progressing through the cell wall into the microtubules. Distilled water is an electrical insulator so in many studies on oh mic technology, salted water is used as the liquid phase for ohmic(Coullieux and Pain 2003) treatments In the nineteenth century. Several patents were filed for the use of direct resistance heating for the sterilization of static tiquid foods. In 1993, with the Food and Drug Administration(FDA)