Abstract Steam and lye peeling methods have been the most commercialized methods in tomatoes industry. However, they are water and energy intensive and have adverse effects on the environment. The infrared (IR) dry-peeling was studied as a sustainable tomato peeling method because it does not require water nor chemicals. An IR peeling system equipped with catalytic IR emitters was designed and constructed. The peeling performance of the system, in terms of peelability, peeling loss, and product quality, was examined under different loading rates using the tomatoes cultivars, Hz 5608, Seminis DRI 319, and Seminis HP 849. Peeling performance was significantly (α = 0.05) affected by surface temperature of tomatoes during IR heating. A tomato surface temperature range of 109–115 °C (±2 °C) during IR heating was found to be optimum for achieving a good peeling performance. Compared to conventional lye peeling, IR dry-peeling produced up to 38.2% firmer peeled tomatoes and up to 12.2% lower peeling loss with a similar or better peeling easiness and more desirable color of the peeled tomatoes.

中文翻译：

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中试催化红外加热下番茄去皮性能

摘要 蒸汽和碱液去皮方法一直是西红柿工业中最商业化的方法。然而，它们是水和能源密集型的，并且对环境有不利影响。红外 (IR) 干剥被研究为一种可持续的番茄剥皮方法，因为它不需要水或化学品。设计并构建了配备有催化红外发射器的红外剥离系统。使用番茄品种 Hz 5608、Seminis DRI 319 和 Seminis HP 849 在不同负载率下检查系统的去皮性能，包括可剥性、去皮损失和产品质量。去皮性能显着 (α = 0.05 ) 受红外加热过程中西红柿表面温度的影响。发现在红外加热过程中，番茄表面温度范围为 109–115 °C (±2 °C) 是实现良好去皮性能的最佳选择。与传统的碱液剥皮相比，红外干剥产生的去皮番茄的硬度提高了 38.2%，去皮损失降低了 12.2%，而且去皮的容易程度相似或更好，去皮番茄的颜色更理想。