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Analysis of energy and exergy in the ohmic process during cooking: a case study of button mushroom

Document Type : Research Paper

Authors

1 1- Ms.c Student of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Assistant Professor of Department of Horticulture, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Department of Bio-system Mechanical Engineering, Faculty of Water and Soil, Gorgan University of Agricultural Sciences and Natural Resources

Abstract

Ohmic heating is a fast and uniform heating and produces a high-quality product with minimal changes in structural and nutritional properties, and it is also an environmentally friendly method that has been considered due to its beneficial properties. In this study, an ohmic processing system was developedthat used three independent factors such voltage gradients, electrode type (steel, brass and aluminum) and concentration of ohmic solution for mushroom cooking. Some factors for device had calculated such energy efficiency, exergy efficiency and exergy loss during the cooking and all data analyzed by SAS statistical program. The results showed that all independent factors had significant meaning on mushroom cooking. The highest significant was for voltage gradient and after this factor, electrode type and concentration of ohmic solution had the high amount for energy efficiency, exergy efficiency and exergy loss. The highest energy efficiency was equal to 79.57 joules, and the exergy efficiency was 61.36 joules, observed in the steel electrode and at a voltage gradient of 11.25. The highest amount of exergy loss was 39.6 at a voltage gradient of 5.7 and with the aluminum electrode. Based on results, it can be stated that the best type of electrode used was steel electrode and concentration 2 showed the best values.

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References
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Food Engineering Research
Volume 22, Issue 1 - Serial Number 74
Spring and Summer 2023
June 2023
Pages 195-208
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