Ohmic heating is the technique that heats food by passing electricity through it. The foods that do not contain solids are heated virtually simultaneously all over by ohmic heating because these foods have uniform electrical conductivity. Conversely, the foods that contain solids do not heat uniformly. The passing of current through liquid and solid food do not have the same value because liquid and solid food each have a different electrical conductivity.

This study investigated heating properties of liquid - slid mixtures during ohmic heating. Ohmic heating was used to sterilize and cook white potatoes in a salt solution. This study also investigated the heating properties using autoclave and ohmic heating simultaneously.

The heating properties of white potatoes are complex on account of their position in the liquid. The heating of liquid - solid mixtures using autoclave and Ohmic heating at the same time is a valuable method in reducing the difference of F values between liquid and solid food.