Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches

Li, Xuan; Zhang, Ang; Atungulu, Griffiths G.; Delwiche, M. J.; Milczarek, Rebecca R.; Wood, Delilah; Williams, Tina; McHugh, Tara H.; Pan, Zhongli

doi:10.1016/j.lwt.2013.08.020

Cited by 42 publications

(21 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Infrared radiation drying (IRD) is better than hot air‐drying with many advantages such as environmentally friendly, simple construction (Xiao et al, ), clean working surroundings (Xu, Li, & Yu, ), save energy consumption, and uniform temperature spreading. However, infrared radiation enters into the fresh sample, create heat inside the material to be dried and penetrating capacity is restricted for thicker products (Li et al, ). A hybrid drying technique must be fabricated to combine the benefits of the single drying methods and minimize the drawbacks of each drying method (Huang, Zhang, Wang, Mujumdar, & Sun, ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Hnin

Zhang

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

Due to a high variety of health effects, nutritive snacks based on carbohydrate and dietary fibers are receiving growing attention in snack food production. The restructured chips were prepared by mixing of rose powder and other ingredients into restructured taro (TR) and potato (PR). Restructured (TR) and (PR) chips were dried using freeze‐drying (FD), infrared radiation drying (IRD), and hybrid infrared‐assisted freeze‐drying (IRFD) in this study. Investigation of three drying methods in terms of the main quality parameters, namely color, odor, texture, water activity, expansion ratio (ER), and bulk density as well as other quality aspects and energy consumption of two kinds of chips were compared. FD took the highest energy consumption and longest processing time together with the lowest drying rate among them. IRFD chips had the lowest water activity (aw), the total color difference (ΔE), and the highest overall acceptability score of sensory evaluation among them. IRFD had higher crispness and lower energy consumption than FD alone. Moreover, there were no significant differences in crispness between IRFD and commercial chips. IRFD chips contributed better product quality over IRD chips. Results of this work showed that IRFD method has the potential to keep high‐quality aspects for dried restructured chips with saving energy consumption. Practical applications Infrared‐assisted freeze‐drying (IRFD) can save 25–29% of drying time and 43–46% of the total energy consumption in comparison of FD with keeping high‐quality aspects and better product quality than IRD. IRFD method is a novel method for making food products with better color, maintains high‐quality, and less drying time. The research found that hybrid IRFD can produce high‐quality aspects as well as save time and energy consumption for large‐scale industrial production of restructured chips and various food products.

show abstract

Section: Introductionmentioning

confidence: 99%

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Hnin

Zhang

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Infrared is a thermal radiant energy produced through a catalytic reaction with a catalyst pad built in catalytic infrared (CIR) emitter powered by natural gas or propene . Infrared have been used in the food industry for drying, peeling, inactivation of microorganisms and roasting of agricultural products.…”

Section: Novel Pretreatment Methodsmentioning

confidence: 99%

Application of pretreatment methods on agricultural products prior to frying: a review

Oladejo

Zhou

et al. 2017

J Sci Food Agric

View full text Add to dashboard Cite

Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry.

show abstract

“…Absorbed waves are transformed into heat and the internal temperature of material is increased. Infrared radiation (IR) shows a rapid surface heating, which allows effective heating of shallow layer of the fruit or vegetable surface and it helps to separate peels while preserving the nutrients and quality of the products (Li et al 2014b ).…”

Section: Infrared Peelingmentioning

confidence: 99%

“…IR heating technique could be developed as a novel dry-peeling method for peeling fruits and vegetables since it does not require any heating medium, such as lye, water, or steam (Li et al 2014b ). Li et al ( 2014b ) evaluated the effectiveness of infrared dry-peeling as an alternative process for peeling tomatoes without lye and water.…”

Section: Infrared Peelingmentioning

confidence: 99%

“…Li et al ( 2014b ) evaluated the effectiveness of infrared dry-peeling as an alternative process for peeling tomatoes without lye and water. Compared to conventional lye peeling, IR dry-peeling using 30 s to 75 s heating time resulted in lower peeling loss (8.3 %-13.2 % vs. 12.9 %-15.8 %), thinner thickness of peeled-off skin (0.39-0.91 mm vs. 0.38-1.06 mm), and slightly fi rmer texture of peeled products (10.30-19.72 N vs. 9.42-13.73 N).…”

Section: Infrared Peelingmentioning

confidence: 99%

See 1 more Smart Citation

Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables

Tapia

Gutiérrez-Pacheco

Vázquez-Armenta

et al. 2014

Food Engineering Series

View full text Add to dashboard Cite

Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches

Cited by 42 publications

References 15 publications

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Application of pretreatment methods on agricultural products prior to frying: a review

Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables

Contact Info

Product

Resources

About