Inactivation of enzymes can be one of objectives during food processing, such as blanching and other thermal process, in order to promote a higher quality and improve stability during the shelf-life. Ohmic heating (OH) is a thermal emerging technology that heats the product as an electrical currently is conducted through the product. There is a potential to use Ohmic heating in high viscous fluids. This study aimed to verify the inactivation of polyphenoloxidase (PPO) on a viscous solution of carboxymethyl cellulose (CMC) solution, using OH at fixed electrical field strength (20 V/cm) and conventional thermal processing (CTP), both at several temperatures ranging from 40°C to 80°C. OH was able to inactivate PPO at lower temperatures (40 °C and 50 °C) while CTP did not show an eligible effect. Then, at 60°C and 70°C the inactivation of PPO was higher on OH than CTP. Finally, the inactivation at 80°C was fast for both processes and a significant difference was not noticed. The D-value and Z-values were obtained and showed that OH presented a higher inactivation of PPO compared to CTP. This results corroborates that the non-thermal effect of OH can increase the effectiveness of the process in mild temperatures, and that this technology is a reliable alternative to conventional thermal technology.