Tomato peeling by ohmic heating with lye-salt combinations: Effects of operational parameters on peeling time and skin diffusivity
| Autor: | Pisit Wongsa-Ngasri, Sudhir K. Sastry |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification 030109 nutrition & dietetics Yield (engineering) Chemistry Diffusion Salt (chemistry) 04 agricultural and veterinary sciences Thermal diffusivity 040401 food science 03 medical and health sciences Cracking 0404 agricultural biotechnology Composite material Joule heating Ohmic contact Food Science |
| Zdroj: | Journal of Food Engineering. 186:10-16 |
| ISSN: | 0260-8774 |
| Popis: | 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 |
| Databáze: | OpenAIRE |
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