This book covers all aspects of ohmic heating, its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, development and technology, both basic and applied. It provides a general overview of ohmic processing, such as the basic concepts of electricity, the efforts of electricity on foods, the effects of electricity on microorganisms and enzymes, and a comparison of ohmic heating and other heating methods. In addition to providing the basic theory, principles and applications of ohmic heating technology, the book will provide examples of applications these technologies for different classes of food products.