In the study, performed by Cho et al. on the B. subtilis and Bacillus atrophaeus inactivation kinetics by conventional moist heating and ohmic heating, is possible to observe that the application of an electric field leads to lower thermal inactivation time, for the same temperature of treatment; per example, the D value at T ¼ 92.3 C was reduced by 1 min for ohmic heating when compared to conventional heating by water circulation. It is possible, therefore, to infer that the microbial inactivation was affected by the incident electric field in the medium during the heating process.