ABSTRACT
In an Ohmic process, the heating rate of a material depends directly on the conductivity of the element that acts as resistance, which can be liquid or solid. In either form, the temperature distribution in the system turns out to be relatively uniform (except for solid anisotropy). In most cases, the electrical conductivity of foods increases linearly with temperature. The only exceptions occur with components, such as starches, that may undergo phase transitions or significant structural changes during the heating process (Sastry, 2005).
