研究目的
The objectives of this study were to: 1) evaluate the optimum tomato surface temperature during IR heating to achieve a high peeling performance and product quality; and 2) evaluate the tomato peeling performance and product quality at different loading rates on a continuously fed catalytic IR peeling system on different tomato varieties and compare with those of conventional lye peeling.
研究成果
A tomato surface temperature of 109 - 115°C during IR heating was found to be optimum for achieving a good peeling performance. IR dry-peeling produced up to 38.2% firmer peeled tomatoes and up to 12.2% lower peeling loss compared to conventional lye peeling, with similar or better peeling easiness and more desirable color of the peeled tomatoes. The technology showed potential to replace existing commercial lye peeling technology in the tomato industry.
研究不足
The study did not evaluate the cost and energy requirements of the IR peeling technology compared to lye peeling for commercial tomato processing. Further research is recommended to assess these aspects.
1：Experimental Design and Method Selection:
A pilot scale IR heating system equipped with catalytic IR emitters was used. The system was designed to improve heating uniformity of tomato surface by conveying tomatoes using a custom-designed roller-conveyor assembly.
2：Sample Selection and Data Sources:
Three cultivars of processing tomato (Hz 5608, Seminis DRI 319 and Seminis HP 849) were selected. Tomatoes were manually harvested at the red ripening stage, sorted, washed, fan-dried, size-sorted, and separated into subsets for the experimental tests.
3：List of Experimental Equipment and Materials:
The IR peeling system included catalytic IR emitters powered by natural gas, a roller-conveyor assembly, and a thermal imaging camera for temperature measurement.
4：Experimental Procedures and Operational Workflow:
Tomatoes were heated under IR emitters at different residence times and loading rates. The peeling performance was evaluated based on peeling easiness, peelability, and peeling loss. Product quality was assessed by textural integrity and color.
5：Data Analysis Methods:
The analysis of variance (ANOVA) was applied to analyze the experimental data. Duncan's Multiple Range test was used to determine the significance of the studied parameters.
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