Tomato peeling by ohmic heating with lye-salt combinations: Effects of operational parameters on peeling time and skin diffusivity

作者：Wongsa Ngasri Pisit; Sastry Sudhir K^*

来源：Journal of Food Engineering, 2016, 186: 10-16.

DOI：10.1016/j.foodeng.2016.04.005

• Ohmic heating
• Peeling
• Tomato
• Lye
• Diffusion

Ohmic heating without lye has shown promise in tomato peeling; however the use of lye is known to yield high peeled-product quality. In this work, we studied the operational parameters of the ohmic peeling process, specifically, the influence of salt-lye concentration combinations and field strength on time for skin cracking during ohmic peeling. We further investigated the influence of electric fields on the lye diffusivity through tomato skin. The treatments of 0.01/0.5% NaCl/NaOH at 1610 V/m and 0.01/1.0% NaCl/NaOH at 1450 V/m were the conditions that required the shortest time for cracking. For NaCl/KOH mixtures, 0.01/0.5% NaCl/KOH at 2020 V/m and 0.01/1.0% NaCl/KOH at 1450 V/m required the shortest time for cracking. Studies on diffusion through the tomato skin showed that ohmic heating significantly improved lye diffusion (p < 0.05) at both 50 and 65 degrees C. After an initial period, diffusivities of lye peeling with ohmic heating were greater than those without ohmic heating at both 50 and 65 degrees C, confirming that the electric field enhances diffusion of NaOH through the tomato skin.

• 出版日期2016-10