A mathematical model is developed to investigate the continuous-flow sterilization of solid-liquid food mixtures by electroconductive heating. Heating rates of solid and liquid phases depend on the electrical conductivities and volume fractions of the respective phases. A thermal inversion phenomenon is predicted wherein the low electrical conductivity phase which initially heats slowest, begins to heat Faster than the phase of higher electrical conductivity. Effects of fluid-solid hear transfer coefficient depends on differences in electrical conductivities of phases. When electrical conductivities are sufficiently different, poor interphase heat transfer has been shown to increase overall heating rates.