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 × 4 × 3 cm, Y: 13 × 6 × 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. •Exergetic and economic evaluations of custom-designed ohmic thawing unit were performed.•Energy-exergy efficiencies of rectangular shape were higher than cylindrical one.•Exergy efficiency increased as the applied voltage gradient increased.•Lower unit exergy cost was obtained by electrode having needle-type surface forming.