A comparison of dynamic mechanical properties of processing-tomato peel as affected by hot lye and infrared radiation heating for peeling

Wang, Yong; Li, Xuan; Sun, Gang; Liu, Dong; Pan, Zhongli

doi:10.1016/j.jfoodeng.2013.10.032

Cited by 41 publications

(17 citation statements)

References 33 publications

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“…The most prominently found in the literature include peeling by pressurized steam and lye (NaOH). Other techniques such as enzymatic, ohmic, power‐ultrasound, infrared, and freeze‐peeling have also been studied but are not yet favored by the industry due to low throughput, high cost, and/or unease with a new technology (Thomas and others ; Das and Barringer ; Li and others ; Rock and others ; Wang and others ; Pan and others ; Wongsa‐Ngasri and Sastry ).…”

Section: Peelability Studiesmentioning

confidence: 99%

Understanding Tomato Peelability

Ayvaz

Santos

Rodríguez-Saona

2016

Comp Rev Food Sci Food Safe

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Approximately 75% of all tomatoes in the United States are consumed as processed and 25% as fresh. One of the first steps during processing involves removal of the peel and, unfortunately, more than 25% of the fruits (as measured by total weight) can be lost due to overpeeling. Additionally, conventional peeling applications have a negative environmental impact. Given the great potential economic benefits, many scientists have conducted research to attempt optimizing or predicting peeling performance when processing tomatoes. The literature regarding tomato peelability is contradictory in many cases; and several topics have been subject to ample debate over the years. Divergent conclusions are probably not due to faulty investigations, but rather to the extreme variability found among tomato cultivars, the effect of growing seasons, and maybe even the effect of climatic conditions on the day of harvest or during transportation to the processing plants. This review provides an in-depth background needed for a better understanding of tomato physiology, maturation, and composition, as these could possibly influence the ease of peeling or "peelability." The research studies directly involved with peeling tomatoes and predicting peelability are discussed in this paper as well. Different peeling methods, peeling grading scales, and fruit tagging procedures are presented, as well as experiments evaluating the effect that fruit defects, maturity, growing conditions, and other factors can have on the ease of peeling. Novel approaches for peelability prediction by means of spectroscopic and magnetic resonance technology are also discussed in this review.

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Section: Peelability Studiesmentioning

confidence: 99%

Understanding Tomato Peelability

Ayvaz

Santos

Rodríguez-Saona

2016

Comp Rev Food Sci Food Safe

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“…Practically, chemical residues in jujube meat after immersing in an alkaline affect the quality of post-processed products. Moreover, these peeling methods are water and energy intensive, and pose serious salinity and wastewater disposal problems, resulting in considerable negative environmental impact (Rock et al, 2011;Pan et al, 2009;Li et al, 2014 a). Therefore, there is an urgent need to develop a sustainable and non-chemical peeling method, which can eliminate or reduce water, energy and chemical usage, meanwhile deliver high quality peeled products.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, infrared (IR) technology has been studied as an alternative to food processing technologies with attractive merits such as uniform heating, high heat transfer rate, reduced processing time and energy consumption, and improved product quality and safety . A sustainable infrared (IR) dry-peeling method was developed by our group and has been successfully used for tomato and peach peeling with a complete elimination of lye and water usage in the peeling process (Li et al, 2014(Li et al, b, 2014. The IR dry-peeling process uses non-ionizing thermal radiation with surface heating characteristics that allow effective heating of only a shallow layer of the fruit or vegetable surface to achieve peel separation while preserving the nutrients and quality in the edible portion of the products (Pan et al, 2009Li, 2012).…”

Section: Introductionmentioning

confidence: 99%

Feasibility of jujube peeling using novel infrared radiation heating technology

Wang

Venkitasamy

Zhang

et al. 2016

LWT - Food Science and Technology

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Infrared (IR) radiation heating has a promising potential to be used as a sustainable and effective method to eliminate the use of water and chemicals in the jujube-peeling process and enhance the quality of peeled products. The objective of this study was to investigate the feasibility of using IR heating as a dry-peeling method for jujube. The rotating Li jujube fruits were heated using two electric IR emitters. The effects of IR radiation intensity (5.25-6.07 W/cm 2), emitter distance (75-85 mm), and heating time (40-60 s) on the peeling performance of jujube were investigated. Lye-peeled jujubes were used as a control. The operating parameters of the IR peeling system were optimized using response surface methodology (RSM). The heating with an IR intensity of 5.25 W/cm 2 at the emitter distance of 75 mm for 56 s were found as the optimum operating conditions resulting in the peelability of 96 %, peeling easiness of 3.8 and moisture loss of 1.29 % at jujube surface temperature of 115 o C. The experimental results agreed well with those predicted by the models. The IR peeled jujube had significantly low peeling loss and color change compared to lye peeled ones.

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“…Dynamic Mechanical Analysis (DMA) is commonly used to assess the storage and loss moduli characterizing the elastic and viscous behaviors of viscoelastic solids and polymers, respectively, particularly under different temperature conditions (Menard, 1998). DMA has been used to study the impact of temperature on the mechanical behavior of a few plant commodities (Assor et al, 2009;Blahovec and Lahodová, 2012;Blahovec et al, 2013;Wang et al, 2014;Xu and Li, 2014). For example, DMA has been used to investigate the effects of osmotic dehydration and turgor changes in apples and pears (Martinez et al, 2007;Wu and Guo, 2010).…”

Section: Introductionmentioning

confidence: 99%