eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2025-11-20 13 3 1136 1144 10.12944/CRNFSJ.13.3.7 24351 article Rashneet Kaur 1 Rajeev Kumar Sharma 1 Department of Mathematics, Statistics and Physics, Punjab Agricultural University, Ludhiana, India The ohmic heating, also called Joule heating is employed as pasteurization technique in juices of litchi, mango, guava and aloe vera.  It is an advanced heating treatment where heating is homogenous and mainly employed for thermal treatment of food and juices. The temperature ranges from   20 ^oC - 70 ^oC at different voltage gradients (7V/cm, 12V/cm, 17V/cm, 22V/cm, 27V/cm) in present study. The observed electrical conductivity showed a linear rising behavior (0.04S/m – 1.73 S/m)with rise in temperature due to ohmic heating and the results indicated that the effect of voltage gradient was statistically significant on the ohmic heating rate (p<0.05). The significant changes were observed in the pH value of juices at room temperature for mango, guava and aloe vera before and after ohmic heating.  The value of TSS of the chosen juices does not change significantly due to ohmic heating. The measurements of these parameters during ohmic heating are important in designing of ohmic heaters for commercial applications and food processing industry. https://www.foodandnutritionjournal.org/volume13number3/ohmic-heating-for-pasteurization-using-electrical-conductivity-in-fruit-juices/ Conductivity Heating Rate Juice Ohmic Heating Voltage Gradient