Abstract: Ohmic heating technology for food processing has some advantages such as rapid heating, high efficiency and easy to control, in comparison with traditional heating method. But the electrode fouling and corrosion in the ohmic heating process restricts its application in practice. In this paper, the research status of the electrode fouling and corrosion was reviewed. In addition, the effects of some factors on the electrode fouling and corrosion were summarized. The obstacles of its utilization were discussed and the future work for utilizing this technique were proposed.