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The continuous-flow pasteurization apparatus was presented, and the electric field within orange juice was produced via an oscillating magnetic field at 50 kHz, causing the volumetric heating of the juice with initial conductivity of 6.85 mS/cm and 8.76 mS/cm. The process principle, especially numerical relationships between excitation voltage, magnetic field, induced electric field (IEF), induced current density, and temperature profile were elaborated. When applying a rectangular wave of the voltage at 50–1000 V, the waveforms of the magnetic field and IEF in the juice were sine-like and sawtooth waves, respectively. Through electromagnetic simulation, the model was established, which indicated the indirect heating of orange juice via oscillating magnetic field was feasible. As the magnetic field increased, the outlet temperature and induced current density in the juice was improved. Notably, the 4–5 logs CFU/ml inactivation effects on aerobic bacteria, yeast and mold in orange juice could be achieved at 65 °C for 60 s after the treatment. • Engineering characteristics of induced electric field technology was elaborated. • Electromagnetic simulation model was conduced to verify its thermal effect. • Waveform of magnetic field and induced electric field was investigated. • Difference between experimental and predicted temperature was not significant. • Inactivation effects on aerobic bacteria, yeast and mold was achieved. [ABSTRACT FROM AUTHOR]