## 1 Introduction  
Electrofreezing is the process whereby an electric field applied to a surface in contact with a cooled liquid induces or significantly enhances ice nucleation [1]. During electrofreezing, the polar water molecules are aligned under the applied electric field that causes strong hydrogen bonding between water molecules in the direction of the electric field. The result is the formation of ordered water clusters that participate in the ice nucleation process (or electrofreezing) [2]. It has garnered significant interest due to its potential applications in cryopreservation, food processing, and climate science [3, 4]. Under this premise, it is necessary to avoid the presence of large ice crystals when the objective is to obtain a good final quality of the product [5]. Electrofreezing offers advantages that lead to less energy consumption and maintaining better quality [2]. Traditional studies have largely focused on the effects of electric field strength, electrode materials, and water purity on the freezing process [1, 4, 5]. However, the role of electrode surface characteristics such as the roughness remains underexplored, despite its potential to significantly influence the nucleation and growth dynamics of ice crystals. Previous research has highlighted the importance of electrode material in the electrofreezing process. For instance, [PERSON] et al. demonstrated that the degree of supercooling required for ice nucleation varies with different electrode materials. Aluminum electrodes, for example, induce freezing at lower supercooling levels compared to carbon electrodes, likely due to their distinct electrochemical properties [4]. Similarly, [PERSON] and [PERSON] found that high-voltage pulses could effectively induce ice nucleation in supercooled water,emphasizing the critical role of the electrode properties in determining the efficiency of the electrofreezing process [1]. Surface features of the electrode material, such as average roughness, crystalline phases, and microstructure, are hypothesized to play a crucial role in the electrofreezing process by providing additional nucleation sites. Rough surfaces with microcavities and increased surface area can potentially enhance the nucleation of deionized water by offering more sites for ice crystal formation. However, this hypothesis has not been thoroughly investigated. The interplay between the surface microstructural features of the electrodes and the nucleation dynamics remains a key area of interest that could offer insights into optimizing electrode design for more effective electrofreezing. For instance, [PERSON] et al. [6] investigated the effect of the microstructure of poly(dymethylsiloxane) (PDMS) and found that the energy consumption during freezing was reduced by combining an electric field and by modifying the applied substrate. According to previously reported studies [7], one of the ways to induce changes in the roughness of a metal surface is through LSP treatment due to the plastic deformation it induces on the surface of the treated material [8]. Depending on the laser parameters, different modifications can be induced on the surface by laser impacts [9]. Studies on the impact of electric fields on freezing have shown that the application of such fields can reduce the size of ice crystals formed during freezing. For instance, [PERSON] et al. (2013) [10] demonstrated that applying a static electric field during the freezing of pork meat significantly reduced the size of ice crystals, leading to less damage to the tissue microstructure of the meat. This effect is likely due to the influence of the electric field on the molecular dynamics of water, which promotes the formation of a greater number of smaller ice crystals. Similarly, [PERSON] et al. (2017) [11] explored the fundamental interfacial mechanisms underlying electrofreezing and found that electric fields can enhance nucleation by aligning water molecules and reducing the energy barrier for ice formation.