ABSTRACT
The application of high-temperature short-time (HTST) technology by means of aseptic-processing technique for “lling is limited by the time required to conduct suf“cient heat to the center of large particles to ensure sterilization. These techniques rely on indirect heating with some de“ciencies that led to the development of different technologies based upon direct resistance heating, such as Ohmic heating (Eliot-Godéreaux et al., 2001). Ohmic heating, which cannot be considered as an emerging technology any longer, has obvious advantages in saving energy, shortening the heating time, and improving processed food quality, especially when processing foods containing large particulates (Chen et al., 2010).
