Açaí is a Brazilian tropical fruit gaining relevance in market due to its high content of interesting bio-compounds. Its pulp is the main form of consumption, requiring a thermal process, mainly to control the microbial spoilage and enzymes that can change its quality aspects. Açaí pulp has a high consistency that decreases the heat transfer efficiency on conventional thermal processes (CTP), That can decrease the quality of the product by decreasing the bio-compounds content, also changing the color and flavour compounds. Ohmic Heating (OH) is an emerging technology that heats the product more uniformly being a potential alternative method to inactivate microorganism and enzymes, with a minor impact on quality aspects, especially on high consistency fluids. This study aimed to evaluate the inactivation of Lactobacillus Plantarum in Açaí pulp, using OH with a fixed electrical field strength (20 V/cm) and a conventional thermal processing (CTP). The processes consisted in heating the pulp up to 80 ±1.5 °C and maintaining it for 15 minutes. Samples were collected every each 5 minutes for analysis. The come up time of was approximately 1.8 minutes for OH and 7.8 minutes for CTP. Due to the longer come up time CTP presented a higher microbial inactivation in this phase: approximately 5-log by CTP compared to 3.3-log for OH. However, during the holding time, OH presented a higher inactivation rate represented as a D-value of 3.82 min, and CTP presented a D-value of 8.54 min. After the came-up time and 15 minutes of holding time, the total reduction achieved was 7.3-log by OH and 6.7-log By CTP. The difference can be attributed to the additional non-thermal effects of OH. This result corroborates that the Ohmic heating is a suitable alternative to process high viscous products such as Açaí pulp increasing the effectiveness of the process.