In this article, the computational fluid dynamics (CFD) technique was used to simulate mass and heat transfer during the food drying via ohmic heating process. The effects of electrical field intensity, electrical conductivity, solid heating, liquid-solid conductivity and some parameters such as drying rate, moisture content and temperature changes on drying process of potato were investigated. The partial differential equations for the unsteady-state system were solved by the finite element method. In this modeling, simultaneous solution of the equations of heat transfer, moisture and electrical field was achieved. The results showed that ohmic heating process reduced drying time and accelerate the diffusion in the entire product in comparison with the other conventional methods. Therefore, heat and mass transfer were simultaneously and approximately conducted with the same rate in both phases of solid and liquid.