Infrared radiation (IR)-assisted peeling is one of the effulent free, environtment friendly emerging technique for tender fruit and vegetables. In this study standerdization and optimization of the infrared assisted dry-peeling method was carried out for ginger rhizome. During the investigation, the effects of selected independent parameters like infrared temperature (300-400 °C), heater to product surface spacing (10-30 mm), and treatment time (120-300 s) were studied on the peeling feasibility and quality as dependent variables. The experimental conditions were designed through CCRD statistical method. Multiple response optimization was done through RSM. The optimum conditions of selected independent variables were 300 °C IR temperature, 21 mm heater to product spacing, and 120 seconds treatment time resulted in the 90.40% of peeling efficiency, 35 °C of rhizome surface temperature, 8.67% of color change, 0.56% volatile oil loss, and 11.53 kg of firmness. The comparison of optimized infrared assisted peeling was carried out with conventional abrasion and lye peeling methods based on their quality attributes. IR assisted dry-peeling results in minimum quality losses, higher peeling efficiency and feasible over conventional peeling methods of ginger rhizome. There was zero effluent generated during infrared assisted peeling of ginger rhizome. PRACTICAL APPLICATION: Peeling is one of the foremost mandatory unit operation for processing of all fruits, vegetables, and rhizomes like ginger. Presently, lye peeling is most widely used peeling method in industries followed by mechanical peeling. Both of these methods have serious issues like huge effluent generation (BOD) and water consumption which leads to the concern about environmental issues. Infrared dry peeling is the most prominent alternative for industries having the potential to deals with environmental issues. IR peeling method can be easily designed and scaled-up as per the specific requirment of industries. Therefore, understanding its feasibility for peeling of a most difficult commodity like ginger and understanding its insight into the quality of peeled product is need of the hour.

中文翻译：

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流出物游离红外辐射辅助姜根茎干剥：可行性和质量属性

红外辐射 (IR) 辅助去皮是一种有效的免费、环保的嫩水果和蔬菜新兴技术。本研究对生姜根茎红外辅助干剥方法进行标准化和优化。在调查过程中，研究了选定的独立参数如红外温度 (300-400 °C)、加热器与产品表面间距 (10-30 mm) 和处理时间 (120-300 s) 对剥离可行性和质量的影响作为因变量。实验条件通过CCRD统计方法设计。多响应优化是通过 RSM 完成的。所选自变量的最佳条件是 300 °C IR 温度、21 mm 加热器与产品间距和 120 秒处理时间导致 90.40% 的剥离效率，根茎表面温度35℃，变色8.67%，挥发油损失0.56%，硬度11.53公斤。根据其质量属性，将优化的红外辅助剥离与传统的磨损和碱液剥离方法进行了比较。红外辅助干剥可将生姜根茎的质量损失降至最低，剥皮效率更高，并且比传统的姜根茎剥皮方法更可行。红外辅助生姜去皮过程中产生的废水为零。实际应用：去皮是加工所有水果、蔬菜和根茎（如生姜）的最重要的强制性单元操作之一。目前，碱液脱皮是工业上使用最广泛的脱皮方法，其次是机械脱皮。这两种方法都存在严重的问题，如大量的污水产生 (BOD) 和耗水量，这导致了对环境问题的关注。红外干剥是有潜力处理环境问题的行业最突出的替代方案。IR剥离方法可以根据行业的特定要求轻松设计和放大。因此，了解其对生姜等最困难商品的去皮的可行性并了解其对去皮产品质量的洞察力是当务之急。