Li Zhang , Chengxia Huang , Cunshan Zhou , Abd ur Rehman , Zhongli Pan , Benu Adhikari , Li Chen , Haile Ma , Yujin Wang , Zhaolin Zhu , Xuguang Qiao
{"title":"用于番茄连续去皮的火焰催化红外线干燥系统","authors":"Li Zhang , Chengxia Huang , Cunshan Zhou , Abd ur Rehman , Zhongli Pan , Benu Adhikari , Li Chen , Haile Ma , Yujin Wang , Zhaolin Zhu , Xuguang Qiao","doi":"10.1016/j.fbp.2024.06.006","DOIUrl":null,"url":null,"abstract":"<div><p>To eliminate the need for alkali and excess water while accelerating the industrial application of dry tomato peeling, a highly efficient industrial flame-catalytic infrared continuous peeling apparatus was designed. The synthesis of the catalytic layer (Pt/Al<sub>2</sub>O<sub>3</sub>) within the device was optimized to improve cost-effectiveness and enable modular installation, making it suitable for industrial applications. This study determined the optimal production parameters for industrial flame-catalytic infrared peeling (F-CIP) through experiments. Current findings demonstrated that, under optimal F-CIP conditions, characterized by a flame heating time of 5.8 s, an infrared heating temperature of 456 °C, an infrared heating distance of 70.6 mm, and an infrared heating duration of 246 s, peeling efficiency reached 99.2±0.9 %, with a peel loss of 4.1±0.3 %. Comparative analysis with lye peeling (LP) and hot water peeling (HWP) showed that F-CIP reduced hardness and peel loss and better preserved nutritional and antioxidant compounds. The mechanism responsible for the loosening and cracking of the fruit skin in the F-CIP peeling process involved a reduction in adhesion between the skin and the pulp due to the alteration of the pectin structure, an expansion of cell structure due to internal vaporization, and an increase in the Young’s modulus of the tomato skin. The F-CIP method, with its proven peeling efficiency, energy-saving attributes, and environmentally friendly features, is expected to attract increased attention from equipment manufacturers and the tomato industry. This paper serves as a foundational guide and contributes to the application and parameter control of F-CIP in the tomato peeling.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Flame-catalytic infrared dry system for tomato continuous peeling\",\"authors\":\"Li Zhang , Chengxia Huang , Cunshan Zhou , Abd ur Rehman , Zhongli Pan , Benu Adhikari , Li Chen , Haile Ma , Yujin Wang , Zhaolin Zhu , Xuguang Qiao\",\"doi\":\"10.1016/j.fbp.2024.06.006\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>To eliminate the need for alkali and excess water while accelerating the industrial application of dry tomato peeling, a highly efficient industrial flame-catalytic infrared continuous peeling apparatus was designed. The synthesis of the catalytic layer (Pt/Al<sub>2</sub>O<sub>3</sub>) within the device was optimized to improve cost-effectiveness and enable modular installation, making it suitable for industrial applications. This study determined the optimal production parameters for industrial flame-catalytic infrared peeling (F-CIP) through experiments. Current findings demonstrated that, under optimal F-CIP conditions, characterized by a flame heating time of 5.8 s, an infrared heating temperature of 456 °C, an infrared heating distance of 70.6 mm, and an infrared heating duration of 246 s, peeling efficiency reached 99.2±0.9 %, with a peel loss of 4.1±0.3 %. Comparative analysis with lye peeling (LP) and hot water peeling (HWP) showed that F-CIP reduced hardness and peel loss and better preserved nutritional and antioxidant compounds. The mechanism responsible for the loosening and cracking of the fruit skin in the F-CIP peeling process involved a reduction in adhesion between the skin and the pulp due to the alteration of the pectin structure, an expansion of cell structure due to internal vaporization, and an increase in the Young’s modulus of the tomato skin. The F-CIP method, with its proven peeling efficiency, energy-saving attributes, and environmentally friendly features, is expected to attract increased attention from equipment manufacturers and the tomato industry. This paper serves as a foundational guide and contributes to the application and parameter control of F-CIP in the tomato peeling.</p></div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-06-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S096030852400110X\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S096030852400110X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Flame-catalytic infrared dry system for tomato continuous peeling
To eliminate the need for alkali and excess water while accelerating the industrial application of dry tomato peeling, a highly efficient industrial flame-catalytic infrared continuous peeling apparatus was designed. The synthesis of the catalytic layer (Pt/Al2O3) within the device was optimized to improve cost-effectiveness and enable modular installation, making it suitable for industrial applications. This study determined the optimal production parameters for industrial flame-catalytic infrared peeling (F-CIP) through experiments. Current findings demonstrated that, under optimal F-CIP conditions, characterized by a flame heating time of 5.8 s, an infrared heating temperature of 456 °C, an infrared heating distance of 70.6 mm, and an infrared heating duration of 246 s, peeling efficiency reached 99.2±0.9 %, with a peel loss of 4.1±0.3 %. Comparative analysis with lye peeling (LP) and hot water peeling (HWP) showed that F-CIP reduced hardness and peel loss and better preserved nutritional and antioxidant compounds. The mechanism responsible for the loosening and cracking of the fruit skin in the F-CIP peeling process involved a reduction in adhesion between the skin and the pulp due to the alteration of the pectin structure, an expansion of cell structure due to internal vaporization, and an increase in the Young’s modulus of the tomato skin. The F-CIP method, with its proven peeling efficiency, energy-saving attributes, and environmentally friendly features, is expected to attract increased attention from equipment manufacturers and the tomato industry. This paper serves as a foundational guide and contributes to the application and parameter control of F-CIP in the tomato peeling.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.