Physical properly changes are one of the important elTects caused hy thermal processing of foods. Some of the undesirable elTects caused hy thermal processing can be reduced by using IITST (High temperature-short time) techniques. Ohmic healing is a recently developed food processing technique. It falls into the category of IITST (1 ligh-lempcralure- short-time) processing techniques due to quick heating. In ohmic healing, the passage of an alternating electric current courses internal generation of heal due to resistance afford by the food material 'ilic process being a H I S T technique, ohmic heating should demonstrate higher quality retention. In this study temperature variation of three different food materials, carrot, beetroot and potatoes, was studied during ohmic healing using a healing medium .and an indirect heating method, (230ml of 2.1 2 g/1 Sodium Chloride (Nad), electrical conductivity = 4.98xlO'ScnV') Structural changes of carrot was studied during both processes 1cm x cm x 1cm cubic food particles were heated ohmically using two stainless steel electrodes and an alternating current (240V, .SO l-lz) and the results show that the increasing of temperature inside the cube was faster than the medium. Also in the indirect heating method, less damage was caused to the material than in the direct heating method.