Ohmic heating is the alternative fast heating technique, using electrical current passing through the food product. The determination of the effects of factors on the heating rate, and also the variations of these factors are important in ohmic heating system design. In this study, the static horizontal mounted ohmic heater was used. Salt solutions (0.2, 0.4, 0.6, 0.8%) were used as test solutions. A mathematical model which assumes no internal resistance and no heat loss to the surroundings was proposed. The model gave good agreement with the experimental ones. The difference between the results increased as the salt concentration of the solution decreased and the temperature of the solution increased. The sharp effects of the variations and sudden changes in the electrical conductivity on heating rate of salt solutions at narrow concentration range of 0.39-0.41% were also observed. The variation in other operating conditions (voltage gradient, power applied) were also investigated.