Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef

In the present study, it was aimed to investigate the exergoeconomic performance of ohmic thawing (OT) system during the thawing of frozen minced meat (lean beef). The effects of the sample shape (X: 13 x 4 x 3 cm, Y: 13 x 6 x 2 cm, Z: cylinder with a height of 13 cm and diameter of 3.91 cm), electrode surface form (titanium foil with smooth surface, titanium electrode with needle-type surface and titanium electrode with pyramid-type surface), and voltage gradients (10, 13, and 16 V/cm) were investigated. Lower exergoeconomic values were obtained for the cylindrical shape compared to the rectangular prism. The lowest exergy efficiency value (12.45 +/- 0.42), is was obtained for the cylindrical shape at 10 V/cm voltage gradient with titanium foil electrode. The needle-type surface electrodes had higher performance values than other electrodes. The exergoeconomic performance increased as the voltage gradient increased. The lowest unit exergy cost (72.40 +/- 2.8) was obtained for rectangular prism shape at 16 V/cm with needle-type electrode. The comprehensive exergoeconomic evaluation in this study exhibited the energy utilization effectiveness and unit exergy cost of OT.
TUBITAK (Turkish Scientific and Technology Committee) [115O207]; Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documentation
This study is a part of a project titled `Setting Up of the Ohmic Thawing Unit, Performance Evaluation, Experimental and Theoretical Investigation of Its Applicability to the Thawing of the Frozen Minced Beef', and financially supported by TUBITAK (Turkish Scientific and Technology Committee) Project No. 115O207. The authors gratefully acknowledge TUBITAK for financial support. The authors are grateful to Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documentation for their support in editing and proofreading service of this study.