The increase in demand for dairy products has driven industries and research centers to develop new technologies, including ohmic heating (OH), to minimize the deleterious effects of conventional processing. However, the study of the physical properties presents great importance for the knowledge of the effect that the OH processing will result in the quality parameters of dairy food. The present study aims to evaluate the effect of the OH parameters (10, 100, 1000 Hz at 25 V, 45, 60, 80 V at 60 Hz) on the acerola-flavored whey beverage. Rheological behavior (flow curves), physical properties (particle size distribution) and microstructure (optical microscopy) were performed. All the results were compared with the conventional processing (64°C/30 min), which all the samples were performed under the same time × temperature profile. OH processing resulted in a pseudoplastic behavior (n < 1) and consistency index values (k) were lower than the conventional (12.66 ± 1.31 mPa·sⁿ), which indicates a loss in the viscosity, except for the treatments: 100 Hz-25 V and 80 V - 60 Hz (44.72 ± 2.31 and 14.82 ± 0.35 mPa·sⁿ, respectively). Regarding the particle size distribution, D [4.3] and D [3.2] values presented a significant reduction (P < 0.05) for treatments: 100 Hz; (D [4.3] = 26.1, 21.8, 25.5, 21.9) respectively, compared with the conventional (D [4.3] = 30.4 ± 0.6) while for D [3.2] values, no significant difference was observed in comparison to the conventional (D[3.2] = 3.00 ± 0.09, P > 0.05). Our findings suggest an effect of the OH in the cell disruption and the leaching of the cell material, which may have influenced the increase in the viscosity. The optical microscopy showed changes in the cellular structure regardless of OH parameters used. Overall, the findings can contribute for a better understanding of OH processing in physical and microstructural parameters of acerola-flavored whey beverage.