The ohmic process uses alternating current to heat rapidly and uniformly samples of food to be sterilized, but this process must not modify the organoleptic properties of the food. The aim of this work is to examine whether reactions occur between the electrodes and the various food compounds. The redox behaviour of several commercial foods in contact with various electrodes was examined and experiments were performed to elucidate the interfacial phenomena and to estimate the electrode reaction rate. The main result is that, at a frequency of 50 Hz, the Ti-Pt material has no significant electrocatalytic properties towards foods.