Abstract—In the present study, the effect of ohmic heating on some physical and quality properties of carrot cubes was evaluated. Carrot cubes (1 cm3) were pre-treated at two different voltage levels (95 V and 150 V) for 10 seconds. Then, carrot cubes were fried in sunflower oil for 60 seconds at 180°C. Moisture content (%, db), oil content (%, db), textural properties (firmness; g-force and hardness; g-force) and colour parameters (L*, a*, b* and total colour change; ΔE) of the samples were determined. According to the results, the moisture content of carrot samples varied in the range of 67.98±0.82-88.72±0.03 and the lowest corresponding value belonged to the carrot sample treated at 150 V. Similarly, the highest oil content (7.15±0.90) was measured for that same cube sample, as well. Any significant difference in hardness value was not observed among all fried samples (p>0.05). For colour parameters, the highest L* (61.04±1.03) and a* (31.22±1.52) were measured at the surface of raw carrot cubes and highest b*(44.35±0.82) was found for the sample treated at 95 F. The lowest L* (51.49±1.03) was measured on the surface of the samples subjected to the ohmic heating at 150 V. The lowest values corresponding to a* (18.95±1.43) and b*(38.10±1.45) were for the samples fried without ohmic treatment. The total colour change (ΔE) was in between 15.68±1.62 to 16.32±2.26 for all fried samples.