The optimum ohmic heating condition of apple juice was investigated with model solution. The temperature rise of model solution was found to be 7.8, 21.0, 47.4℃/min when the distances between electrodes were 29, 22, and 17mm, respectively. The heating rate increased proportionally with the numbers of electrode pairs, 1 to 3 and highly dependent on applied voltage. The heating rate was not affected by the frequencies ranged from 60 ㎐ to 60 KHz and the wave form of applied alternating electric current. The apple juices prepared by ohmic heating sterilization revealed similar physicochemical properties to that by commercial sterilization.