Benefits of Ohmic heating include: uniform and rapid heating (>1°Cs), less cooking time, better energy efficiency, lower capital cost, and heating simulataneously throughout food's volume as compared to aseptic processing, canning, and PEF. Volumetric heating allows internal heating instead of transferring heat from a secondary medium. This results in the production of safe, high quality food with minimal changes to structural, nutritional, and organoleptic properties of food. Heat transfer is uniform to reach areas of food that are harder to heat. Less fouling accumulates on the electrodes as compared to other heating methods. Ohmic heating also requires less cleaning and maintenance, resulting in an environmentally cautious heating method.