Ohmic heating is a novel thermal processing technique that utilizes electrical conductivity to generate heat within liquid foods. This study investigates the dynamic changes in electrical conductivity during the ohmic heating of liquid foods and their implications on the overall thermal processing efficiency and product quality. Experimental investigations were conducted on various liquid food matrices, assessing the influence of factors such as composition, temperature, and processing time on electrical conductivity variations. The results reveal intricate conductivity patterns, shedding light on the underlying mechanisms of ion mobility and structural changes in the food matrix. Understanding these dynamic changes provides valuable insights into optimizing ohmic heating processes for enhanced energy efficiency and preservation of product attributes. This research contributes to the broader field of food processing by elucidating the complex interplay between electrical conductivity, thermal dynamics, and food quality preservation

Ohmic heating, electrical conductivity, liquid foods

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