Abstract: By means of ohmic heating, food can be heated more quickly, more uniformly with less nutrition loss. It is of very great significance that the liquid food can be sterilized by this technology. The single-factor experiments and analyses were conducted using self-made ohmic heating equipment. The preliminary results show that ohmic heating has a good sterilized effect on soybean milk and temperature keeping time, voltage and frequency are three main factors of ohmic heating that affect the sterilization noticeably.