Egg whites are widely used in the food industry, especially in the confectionery industry and for preparating of all kinds of cakes and soufflés, because of their good whipping and good foam stability. Since many egg products provide a good environment for the growth of many pathogenic bacteria and over 90% of the salmonella bacteria on the shell pass through it, it is necessary to pasteurize the egg products. Pasteurized egg whites with the conventional heating method have undesirable characteristics such as increased viscosity, reduced foaming ability, decreased coagulation and discoloration. Ohmic heating occurs when an electric current is passed through food, resulting in the ohmic heating occurs when an electric current is passed through food, resulting in a temperature rise in the product due to the conversion of the electric energy into heat. This study investigated the design of ohmic heating setup by examining the chemical composition and thermo-physical properties of egg white. Hexameric Pyrex cell heating and stainless steel 316 electrodes were selected. Voltage intensive in the range of 8.5 to 15 V/cm was applied and its electrical properties and energy efficiency were investigated. The results showed at higher voltage intensive the electrical conductivity of egg white and ohmic heating efficiency increased. The optimization of temperature and voltage was performed using Design-Expert software and the optimum temperature and voltage intensive were determined to be 55.5 °C and 12.5 V/cm, respectively. The results showed with increasing the electric field strength, the viscosity of the egg white increased and the amount of color changing decreased. Pasteurized egg white using the ohmic heating method, the F value defined for Salmonella Enteridis with the conventional heating method and the time required to maintaine the process temperature was calculated. Egg white characteristics were tested at a voltage intensive of 12.5 V/cm at temperatures of 54 to 59 °C. The results showed due to the effect of the electric field strength on the properties of egg white, the protein sensitivity to temperature is increased and partially denatured at temperatures below the coagulation temperature in the conventional heating process. Design Expert software was applied to determine the optimization, the temperature of 54 °C at 18.7 minutes was determined with minimal changes in the viscosity and the color of egg white. With increasing the temperature and decreasing time, the desirability of the model decreased. The temperature of 54 °C at 18.7 minutes had the least changes in the characteristics of egg white. Keywords : Electrical conductivity, Ohmic heating, Viscosity, Voltage gradient.