The novel infrared dry-peeling method was developed as an alternative to the conventional lye and abrasion peeling of ginger rhizome. The experiments on infrared dry-peeling of ginger rhizome were conducted to eliminate the use of water and chemicals in peeling process, enhance the quality of peeled rhizomes and make it a sustainable method. The effects of operating parameters like infrared temperature (300°–400 °C), product to IR heater spacing (10–30 mm) and exposure time (120–300 s) on the peeling performance were investigated. The multiple response optimization was carried out using response surface methodology. The optimum conditions were obtained at 300 °C infrared temperature, 21 mm spacing and 120 s exposure time which resulted in the peeling percentage of 92.77%, 90.40% peelability, 6.94% peeling loss and unpeeled percentage of 9.6. The comparative study of optimized infrared assisted peeling with conventional abrasion and lye peeling showed that infrared dry-peeling results in lower peeling losses. The SEM images of peels showed that IR radiation causes the desirable changes in elastic and other textural properties of the peel.

开发了新颖的红外干法脱皮方法，以替代传统的生姜根茎碱液和研磨法。进行姜根茎的红外干法去皮实验，以消除去皮过程中水和化学物质的使用，提高去皮根茎的质量，使其成为一种可持续的方法。研究了诸如红外温度（300°–400°C），产品与红外加热器的间距（10–30 mm）和曝光时间（120–300 s）之类的操作参数对剥离性能的影响。使用响应面方法进行多重响应优化。最佳条件是在300°C的红外温度，21 mm的间距和120 s的曝光时间下获得的，其剥离百分率为92.77％，剥离性为90.40％，剥离百分率为6.94％和未剥离百分率为9.6。对传统磨蚀和碱液剥离的最佳红外辅助剥离的比较研究表明，红外干剥离可降低剥离损失。果皮的SEM图像显示，IR辐射导致果皮的弹性和其他纹理特性发生所需的变化。