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Study and Modeling of Infrared Heati...

University of California, Davis., Biological Systems Engineering.

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Study and Modeling of Infrared Heating for Tomato Dry-Peeling.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Study and Modeling of Infrared Heating for Tomato Dry-Peeling./
作者:	Vidyarthi, Sriram Kumar.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2017,
面頁冊數:	291 p.
附註:	Source: Dissertation Abstracts International, Volume: 79-01(E), Section: B.
Contained By:	Dissertation Abstracts International79-01B(E).
標題:	Engineering. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10261842
ISBN:	9780355149227

Study and Modeling of Infrared Heating for Tomato Dry-Peeling.
Vidyarthi, Sriram Kumar.

Study and Modeling of Infrared Heating for Tomato Dry-Peeling. - Ann Arbor : ProQuest Dissertations & Theses, 2017 - 291 p.

Source: Dissertation Abstracts International, Volume: 79-01(E), Section: B.

Thesis (Ph.D.)--University of California, Davis, 2017.

This item is not available from ProQuest Dissertations & Theses.

Steam and lye peelings have been the most commercialized methods used in tomato industry for peeling tomatoes. However, they are water and energy intensive and have adverse effect on the environment. A sustainable peeling alternative has long been desired to reduce the usage of chemicals and water while maintaining or enhancing the product quality. Infrared (IR) radiation has the characteristic of rapid surface heating, offering the potential to develop a novel peeling method and replace current methods to address peeling related challenges faced by tomato industry. The main goal of this study was to study and develop an alternative dry peeling method for tomatoes using IR heating technology and compare its peeling performance with that of conventional lye peeling. The specific objectives of this research were to investigate the feasibility of IR peeling of tomatoes, elucidate the underlying IR peeling mechanism, and characterize and optimize the key engineering parameters associated with IR heating. In order to achieve the goal, the peeling performance of tomatoes and product quality under catalytic IR heating were studied and compared with those of conventional lye peeling. The optimized IR-peeling and conventional lye peeling were compared in terms of peeling easiness, peelability, peeling loss, color of peeled products, skin thickness and loss in firmness/texture. The surface temperature and corresponding heating rate of tomatoes were evaluated during catalytic IR heating in order to achieve acceptable tomato peeling performance. The most widely used tomato cultivars in California, Heinz (Hz) 5608, Seminis DRI 319 and Seminis HYPEEL (HP) 849 were used for conducting the peeling tests under catalytic IR heating. The catalytic IR system used for this study was operated at a fixed maximum radiation intensity. Two loading rates were taken into consideration: a) Single-row loading (one row of tomato at a time) and b) Four-row loading (four rows of tomatoes a time). To further evaluate the peeling performance at higher loading rate, five rows of tomatoes were also loaded to the system at a time.

ISBN: 9780355149227Subjects--Topical Terms:

586835
Engineering.

Study and Modeling of Infrared Heating for Tomato Dry-Peeling.
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520 $a Steam and lye peelings have been the most commercialized methods used in tomato industry for peeling tomatoes. However, they are water and energy intensive and have adverse effect on the environment. A sustainable peeling alternative has long been desired to reduce the usage of chemicals and water while maintaining or enhancing the product quality. Infrared (IR) radiation has the characteristic of rapid surface heating, offering the potential to develop a novel peeling method and replace current methods to address peeling related challenges faced by tomato industry. The main goal of this study was to study and develop an alternative dry peeling method for tomatoes using IR heating technology and compare its peeling performance with that of conventional lye peeling. The specific objectives of this research were to investigate the feasibility of IR peeling of tomatoes, elucidate the underlying IR peeling mechanism, and characterize and optimize the key engineering parameters associated with IR heating. In order to achieve the goal, the peeling performance of tomatoes and product quality under catalytic IR heating were studied and compared with those of conventional lye peeling. The optimized IR-peeling and conventional lye peeling were compared in terms of peeling easiness, peelability, peeling loss, color of peeled products, skin thickness and loss in firmness/texture. The surface temperature and corresponding heating rate of tomatoes were evaluated during catalytic IR heating in order to achieve acceptable tomato peeling performance. The most widely used tomato cultivars in California, Heinz (Hz) 5608, Seminis DRI 319 and Seminis HYPEEL (HP) 849 were used for conducting the peeling tests under catalytic IR heating. The catalytic IR system used for this study was operated at a fixed maximum radiation intensity. Two loading rates were taken into consideration: a) Single-row loading (one row of tomato at a time) and b) Four-row loading (four rows of tomatoes a time). To further evaluate the peeling performance at higher loading rate, five rows of tomatoes were also loaded to the system at a time.
520 $a The reduction of peel strength and degradation of cellular tissues in peel layers under IR heating were found strongly related to surface temperature of tomatoes. A range of 109 - 115°C (+/-2°C) of tomato surface temperature was found to be optimum for achieving good peeling performance by meeting the USDA peelability requirement (≤ 0.015 cm2/g) for A-grade canned products and an acceptable peeling easiness where removal of peel is possible with little effort and large pieces of peels can be removed smoothly. It was observed that a surface temperature of 109°C was obtained in 51 s of residence time for single-row loading under catalytic heating, whereas the same surface temperature was achieved in 66 s and 85 s for the four-row and five-row loading rates, respectively. Similar trends were found for other surface temperatures, 112°C and 115°C too. Peeling easiness and peelability improved with the increase in tomato surface temperature. The firmness of IR peeled products decreased and peeling loss increased with increase in surface temperature of tomato, however, the firmness was still significantly (alpha = 0.05) higher than that of lye peeled products. The results revealed that optimized IR heating conditions yielded a similar or better peeling easiness with up to 38.2% firmer peeled tomatoes than lye peeled tomatoes. IR peeling resulted in up to 12.2% lower peeling loss than lye peeling. Compared to IR peeling, lye peeling produced less desirable color of final products. The color index (L) of IR peeled tomatoes was found to be similar to lye peeled tomatoes but a/b ratios of those peeled using IR heating were higher than those of lye peeled tomatoes. Loading rates and cultivars had no significant effect on peeling performance and product quality.
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