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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #242375
Title: Feasibility Study of Using Infrared Radiation Heating as a Sustainable Tomato Peeling Method

Author
item LI, XUAN - University Of California
item Pan, Zhongli
item Bingol, Gokhan
item McHugh, Tara
item ATUNGULU, GRIFFITHS - University Of California

Submitted to: Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE)
Publication Type: Proceedings
Publication Acceptance Date: 6/21/2009
Publication Date: 6/21/2009
Citation: Li, X., Pan, Z., Bingol, G., Mc Hugh, T.H., Atungulu, G. 2009. Feasibility Study of Using Infrared Radiation Heating as a Sustainable Tomato Peeling Method. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). ASABE Paper #096074. p. 1-14. St. Joseph. Mich.

Interpretive Summary: This is the first report using infrared heating for tomato peeling. The research approved that the infrared heating has promising potential as a sustainable alternative to the current tomato peeling methods.

Technical Abstract: The yye peeling technique is putting both environmental and economic pressure on California tomato processing industry due to its associated salinity issues and wastewater disposal problems. This study is aimed at developing alternative peeling methods with reduced or no caustic usage to produce high quality peeled tomatoes. The studied five peeling methods were lye peeling, Infrared (IR) peeling, lye-IR peeling, enzymatic peeling and enzyme-IR peeling. Peeling performance and peeled tomato quality of three tomato cultivars were determined. The peeling performance was evaluated based upon peelability, peeling easiness and peeling weight loss. The color and texture of peeled tomatoes were measured as quality indicators. The study showed that IR peeling resulted in a similar peeling easiness but yielded lower peeling loss and a firmer peeled product compared to the regular lye peeling method when IR peeling used the same or a slightly longer time than lye peeling. Pretreatment with a low concentration of lye or pectinase enzyme solution prior to IR treatment did not show any advantages over IR peeling alone. It is, therefore, concluded that IR-peeling has a good potential as an alternative to the current lye peeling method used in the tomato industry.