Potassium Hydroxide Replacement for Lye (Sodium Hydroxide) in Tomato Peeling

Das, Devleena; Barringer, Sheryl A.

doi:10.1111/j.1745-4549.2005.00043.x

Cited by 32 publications

(13 citation statements)

References 4 publications

(5 reference statements)

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“…The most prominently found in the literature include peeling by pressurized steam and lye (NaOH). Other techniques such as enzymatic, ohmic, power‐ultrasound, infrared, and freeze‐peeling have also been studied but are not yet favored by the industry due to low throughput, high cost, and/or unease with a new technology (Thomas and others ; Das and Barringer ; Li and others ; Rock and others ; Wang and others ; Pan and others ; Wongsa‐Ngasri and Sastry ).…”

Section: Peelability Studiesmentioning

confidence: 99%

Understanding Tomato Peelability

Ayvaz

Santos

Rodríguez-Saona

2016

Comp Rev Food Sci Food Safe

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Approximately 75% of all tomatoes in the United States are consumed as processed and 25% as fresh. One of the first steps during processing involves removal of the peel and, unfortunately, more than 25% of the fruits (as measured by total weight) can be lost due to overpeeling. Additionally, conventional peeling applications have a negative environmental impact. Given the great potential economic benefits, many scientists have conducted research to attempt optimizing or predicting peeling performance when processing tomatoes. The literature regarding tomato peelability is contradictory in many cases; and several topics have been subject to ample debate over the years. Divergent conclusions are probably not due to faulty investigations, but rather to the extreme variability found among tomato cultivars, the effect of growing seasons, and maybe even the effect of climatic conditions on the day of harvest or during transportation to the processing plants. This review provides an in-depth background needed for a better understanding of tomato physiology, maturation, and composition, as these could possibly influence the ease of peeling or "peelability." The research studies directly involved with peeling tomatoes and predicting peelability are discussed in this paper as well. Different peeling methods, peeling grading scales, and fruit tagging procedures are presented, as well as experiments evaluating the effect that fruit defects, maturity, growing conditions, and other factors can have on the ease of peeling. Novel approaches for peelability prediction by means of spectroscopic and magnetic resonance technology are also discussed in this review.

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Section: Peelability Studiesmentioning

confidence: 99%

Understanding Tomato Peelability

Ayvaz

Santos

Rodríguez-Saona

2016

Comp Rev Food Sci Food Safe

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“…Small energy and carbon footprints, high water-use efficiency, wastewater management, and minimal chemical contamination have become critical factors in decision-making in terms of choices of food production and processing systems (Roy et al, 2009). In the fruit and vegetable industry, many unit operations such as peeling, blanching, and pasteurisation are energy-and water-intensive and result in huge amounts of wastewater with high salinity and organic loads (Das & Barringer, 2005;Milczarek & McCarthy, 2011;Pan, Li, Bingol, McHugh, & Atungulu, 2009;Rock, Yang, Goodrich-Schneider, & Feng, 2011;Setty, Vijayalakshimi, & Devi, 1993). The conventional peeling process is carried out using hot lye solution or pressurised steam.…”

Section: Introductionmentioning

confidence: 97%

A pilot scale electrical infrared dry-peeling system for tomatoes: Design and performance evaluation

Pan

Khir

et al. 2015

Biosystems Engineering

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“…3 In the industrial peeling process, lye (sodium hydroxide) is predominantly used to cleave the 14 bond between the individual galacturonic acid units of pectin and (hemi-)cellulose. 4 In humans, dietary fibre undergoes acid hydrolysis before entering the duodenum, which breaks it into fragments and softens it enough to pass through. 5 In the case reported here, the completely intact peel was able to resist the acid hydrolysis and bypass the pyloric protective function in terms of early gastric emptying.…”

Section: Discussionmentioning

confidence: 99%

An undigested cherry tomato as a rare cause of small bowel obstruction

Mortezavi

Lurje

2015

annals

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Small bowel obstruction due to undigested fibre from fruits and vegetables is a rare but known medical condition. We report a case of small bowel obstruction caused by a whole cherry tomato in a patient without a past medical history of abdominal surgery. A 66-year-old man presented to the emergency department complaining of lower abdominal pain with nausea and vomiting. His last bowel movement had occurred on the morning of presentation. He underwent abdominal computed tomography (CT), which showed a sudden change of diameter in the distal ileum with complete collapse of the proximal small bowel segment. Laparoscopy confirmed a small bowel obstruction with a transition point close to the ileocaecal valve. An enterotomy was performed and a completely undigested cherry tomato was retrieved. To our knowledge, this is the first reported case of a small bowel obstruction caused by a whole cherry tomato. KEYWORDS Small bowel obstruction -Cherry tomato -AdultAccepted 10 May 2015; published online XXX CORRESPONDENCE TO Georg Lurje, E: glurje@ukaachen.de Small bowel obstruction caused by undigested fibre from fruits and vegetables is a rare but known medical condition termed phytobezoar. We report a case of small bowel obstruction caused by a whole cherry tomato in a patient without a past medical history of abdominal surgery. The peel was completely intact, and had been able to resist the acid hydrolysis of the stomach and bypass the pyloric protective function. Case HistoryA 66-year-old man presented to the emergency department complaining of a 10-hour history of worsening lower abdominal pain with nausea and vomiting. His last bowel movement had occurred on the morning of presentation. His medical history was significant for arterial hypertension, peripheral artery disease and coronary heart disease including two percutaneous coronary interventions within the previous 12 months. Apart from antihypertensive drugs, his medication included aspirin and prasugrel. Owing to suspected gastrointestinal bleeding after initiation of dual antiplatelet therapy, a gastroscopy and colonoscopy had been performed three months previously without any pathological findings. The patient denied any past abdominal surgery.On physical examination, he was in apparent discomfort, tachycardic at 120bpm in sinus rhythm (otherwise normal electrocardiography) with a blood pressure of 160/95mmHg and normal body temperature (36.2°C). An abdominal physical examination revealed tenderness of the lower abdomen without guarding and rebound tenderness. Auscultation revealed a silent abdomen with missing bowel sounds. Laboratory test results were significant for an elevated white blood cell count of 18.2 Â 10 9 /l and a haematocrit level of 43.8%. Urine analysis was normal.Owing to the patient's medical history and worsening abdominal pain, he underwent abdominal computed tomography (CT) with intravenous contrast medium administration after a plain abdominal x-ray was taken (Fig 1). The CT (Fig 2) showed a sudden change of diameter in the distal...

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Potassium Hydroxide Replacement for Lye (Sodium Hydroxide) in Tomato Peeling

Cited by 32 publications

References 4 publications

Understanding Tomato Peelability

Understanding Tomato Peelability

A pilot scale electrical infrared dry-peeling system for tomatoes: Design and performance evaluation

An undigested cherry tomato as a rare cause of small bowel obstruction

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