Sajjad Mohammadnejad - MSc Student of Amirkabir University of technology (Tehranpolytechnic), Department of Mechanical Engineering, ۴۲۴ Hafez Avenue, Amirkabir University of Technology (Tehran Polytechnic),Tehran ۱۵۸۷۵-۴۴۱۳, Iran
Saeid Movahed - PhD, Assistant professor, Department of Mechanical Engineering, ۴۲۴ Hafez Avenue, Amirkabir University of Technology (Tehran Polytechnic),Tehran ۱۵۸۷۵-۴۴۱۳, Iran
Ehsan Amani - PhD, Assistant professor, Department of Mechanical Engineering, ۴۲۴ Hafez Avenue, Amirkabir University of Technology (Tehran Polytechnic),Tehran ۱۵۸۷۵-۴۴۱۳, Iran

Ohmic heating is one the newest and efficient methods offood processing which can generate uniform temperaturefield in the sterilizing domain. However, non-homogeneityinside the domain, such as different conductivities withinthe medium, will make temperature non-uniformity.Temperature non-uniformity may result in inefficient foodsterilization and food nutrition destruction. The currentstudy aims to compare the influences of AC and DC electricfields on the sterilizing domain and show how the ACelectric field can enhance the sterilizing results. For thesame strength values of AC and DC electric fields, theresults show great improvements of temperature uniformityfor the AC Ohmic heating. Based on the results of thecurrent study, it can be concluded that using the AC electricfield, instead of DC, will substantially improve the foodsterilizing quality.

Ohmic heating- Joule heating- Foodprocessing- Sterilization