Joule heating is a flash pasteurization (also called "high-temperature short-time" (HTST)) aseptic process that runs an alternating current of 50–60 Hz through food. Heat is generated through the food's electrical resistance. As the product heats, electrical conductivity increases linearly. A higher electrical current frequency is best as it reduces oxidation and metallic contamination. This heating method is best for foods that contain particulates suspended in a weak salt-containing medium due to their high resistance properties.