The textbook "Optimization of Process Parameters for Ohmic Heating of Ginger Paste" offers a comprehensive analysis of the application of ohmic heating in the production of ginger paste. It examines how various process parameters, such as the voltage gradient and salt content, influence the quality and properties of the ginger paste. Authors K. S. Sakharam and Ram Krishna Pandey present results showing that electrical conductivity increases with higher salt content and that heating time is reduced. At a temperature of 80 °C, a significant reduction in microbial load is achieved, while pH and TSS remain within acceptable limits. The optimization of process parameters is described in detail to determine the best conditions for producing high-quality ginger paste.