Infrared radiation peeling experiment of yellow peach and optimization of technological parameters

Detalhes bibliográficos
Autor(a) principal: DING,Tianhang
Data de Publicação: 2022
Outros Autores: SONG,Weidong, WANG,Jiaoling, WU,Jinji, WANG,Mingyou, ZHOU,Dehuan
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100837
Resumo: Abstract Conventional strong alkali spray peeling method for peeling yellow peach resulted in process hazard and negative environmental impacts. The efficacy of using infrared (IR) heating as an alternative method for peach peel removal was investigated to improve the operation safety and peeling quality. Herein, we introduce the Box-Behnken central combination method for conducting IR radiation tests. A multivariate regression model combining radiation distance, heating time and IR power as variable factors and surface temperature, full peeling time and firmness loss of yellow peach as the objective functions was developed to establish the optimal IR radiation parameters for peeling the skin of yellow peach. We found radiation distance of 76.18mm, heating time of 256.36 s, and IR power was 1000 w were the optimal conditions for this process. These conditions achieved surface temperature of 211.7 °C, firmness loss of 3.8 × 105 Pa, and full peeling time of 149.6 s. Thus, IR radiation is a feasible mechanism for peeling yellow peach, providing a new, safer and quality method for industrial processing of the fruit.
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spelling Infrared radiation peeling experiment of yellow peach and optimization of technological parametersinfrared radiationyellow peachpeelingresponse surface methodologyoptimization analysisAbstract Conventional strong alkali spray peeling method for peeling yellow peach resulted in process hazard and negative environmental impacts. The efficacy of using infrared (IR) heating as an alternative method for peach peel removal was investigated to improve the operation safety and peeling quality. Herein, we introduce the Box-Behnken central combination method for conducting IR radiation tests. A multivariate regression model combining radiation distance, heating time and IR power as variable factors and surface temperature, full peeling time and firmness loss of yellow peach as the objective functions was developed to establish the optimal IR radiation parameters for peeling the skin of yellow peach. We found radiation distance of 76.18mm, heating time of 256.36 s, and IR power was 1000 w were the optimal conditions for this process. These conditions achieved surface temperature of 211.7 °C, firmness loss of 3.8 × 105 Pa, and full peeling time of 149.6 s. Thus, IR radiation is a feasible mechanism for peeling yellow peach, providing a new, safer and quality method for industrial processing of the fruit.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100837Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.68321info:eu-repo/semantics/openAccessDING,TianhangSONG,WeidongWANG,JiaolingWU,JinjiWANG,MingyouZHOU,Dehuaneng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100837Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Infrared radiation peeling experiment of yellow peach and optimization of technological parameters
title Infrared radiation peeling experiment of yellow peach and optimization of technological parameters
spellingShingle Infrared radiation peeling experiment of yellow peach and optimization of technological parameters
DING,Tianhang
infrared radiation
yellow peach
peeling
response surface methodology
optimization analysis
title_short Infrared radiation peeling experiment of yellow peach and optimization of technological parameters
title_full Infrared radiation peeling experiment of yellow peach and optimization of technological parameters
title_fullStr Infrared radiation peeling experiment of yellow peach and optimization of technological parameters
title_full_unstemmed Infrared radiation peeling experiment of yellow peach and optimization of technological parameters
title_sort Infrared radiation peeling experiment of yellow peach and optimization of technological parameters
author DING,Tianhang
author_facet DING,Tianhang
SONG,Weidong
WANG,Jiaoling
WU,Jinji
WANG,Mingyou
ZHOU,Dehuan
author_role author
author2 SONG,Weidong
WANG,Jiaoling
WU,Jinji
WANG,Mingyou
ZHOU,Dehuan
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv DING,Tianhang
SONG,Weidong
WANG,Jiaoling
WU,Jinji
WANG,Mingyou
ZHOU,Dehuan
dc.subject.por.fl_str_mv infrared radiation
yellow peach
peeling
response surface methodology
optimization analysis
topic infrared radiation
yellow peach
peeling
response surface methodology
optimization analysis
description Abstract Conventional strong alkali spray peeling method for peeling yellow peach resulted in process hazard and negative environmental impacts. The efficacy of using infrared (IR) heating as an alternative method for peach peel removal was investigated to improve the operation safety and peeling quality. Herein, we introduce the Box-Behnken central combination method for conducting IR radiation tests. A multivariate regression model combining radiation distance, heating time and IR power as variable factors and surface temperature, full peeling time and firmness loss of yellow peach as the objective functions was developed to establish the optimal IR radiation parameters for peeling the skin of yellow peach. We found radiation distance of 76.18mm, heating time of 256.36 s, and IR power was 1000 w were the optimal conditions for this process. These conditions achieved surface temperature of 211.7 °C, firmness loss of 3.8 × 105 Pa, and full peeling time of 149.6 s. Thus, IR radiation is a feasible mechanism for peeling yellow peach, providing a new, safer and quality method for industrial processing of the fruit.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100837
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100837
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.68321
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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