Temperature mapping during batch ohmic heating is a challenging but critically important task. It is essential to be able to monitor temperature changes at various, selected locations within a food to ensure a safe cooking process. Thermocouple probes of various designs and sizes were assembled and evaluated in order to develop thin, robust, fully insulated and rapid measurement devices. The response time of each probe was measured, and the accuracy and precision of the thermocouple probes were evaluated using established procedures. The most satisfactory thermocouple probe for application in a batch ohmic heating system was found to be a triple-point probe with a fully insulated stainless steel sheath having an outer diameter of 2 mm, an internal diameter of 1.5 mm and a response time of 0.6 s. (C) 2009 Elsevier Ltd. All rights reserved.