Development and optimization of dry-peeling method for plums (Prunus domestica) using infrared radiation heating technology

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-04 DOI:10.1016/j.lwt.2025.118587

Hojatollah Akbari , Ali M. Kermani , Homa Behmadi , Gholamreza Chegini

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Abstract

This study explores the feasibility and optimization of infrared (IR) dry-peeling for plums (Prunus domestica) as a sustainable alternative to conventional lye peeling, aiming to enhance product quality and minimize environmental impact. A laboratory-scale system equipped with a ceramic IR emitter and rotating fruit rollers for loosening peels and a novel rubber-tube peel removal device was designed. The effects of IR emitter power (350–1000 W), heating time (90–150 s), and emitter distance (20–70 mm) on physicochemical properties and peeling performance were evaluated using Response Surface Methodology (RSM). The results showed that optimal conditions (797.48 W, 70 mm, 107 s) achieved 90 % peelability, 4.5 peeling easiness (1–5 scale), 0.30 % moisture loss, 0.12 mm peel thickness, 40 °C surface temperature, 13.5 ΔE color change, and 14 mg/100 g ascorbic acid retention. Hot lye peeling (10 % NaOH, 85 °C, 100 s) was used as a control treatment, and the findings indicated that IR has the potential for significantly reduced moisture loss (0.30 % vs. 9.56 %), preserved bright yellow hue (Hue angle 82 vs. 55°), and enhanced ascorbic acid retention (14 vs. 10.5 mg/100 g), while eliminating chemical wastewater. The rubber-tube device, with 76.67 % peelability under optimal IR conditions, performed comparably to lye pretreatment and showed potential for replacing manual peeling and enhancing process hygiene.

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利用红外辐射加热技术开发与优化李干剥方法

本研究探讨了李（Prunus domestica）干式红外脱皮作为传统碱液脱皮的可持续替代方法的可行性和优化，旨在提高产品质量并将环境影响降至最低。设计了一种新型的橡胶管去皮装置，该装置由陶瓷红外发射器和旋转果辊组成。利用响应面法（RSM）评价了红外发射功率（350 ~ 1000 W）、加热时间（90 ~ 150 s）和发射距离（20 ~ 70 mm）对材料理化性能和剥离性能的影响。结果表明，最佳条件（797.48 W, 70 mm, 107 s）可获得90%的可剥性，4.5的易剥性（1-5标度），0.30%的失水率，0.12 mm的剥皮厚度，40°C的表面温度，13.5 ΔE颜色变化，14 mg/100 g抗坏血酸保留率。热碱液脱皮（10% NaOH, 85°C, 100 s）作为对照处理，结果表明红外有可能显著降低水分损失率（0.30% vs. 9.56%），保持亮黄色（色相角82 vs. 55°），增强抗坏血酸保留率（14 vs. 10.5 mg/100 g），同时消除化学废水。在最佳红外条件下，橡胶管装置的脱皮率为76.67%，与碱液预处理效果相当，具有替代人工脱皮和提高工艺卫生的潜力。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.