TY - JOUR
T1 - Conventional and Alternative Methods for Tomato Peeling
AU - Rock, Cheryl
AU - Yang, Wade
AU - Goodrich-Schneider, Renée
AU - Feng, Hao
PY - 2012/3
Y1 - 2012/3
N2 - Peeling is one of the most important unit operations in tomato processing. Most recently, three novel tomato peeling methods were reported: infrared, ohmic heating and power ultrasound. Steam/hot water and lye peeling have been the most commercialized methods, but compared to steam peeling, lye peeling is more preferred and has gained widespread application among processors due to its association with higher product yields and better product quality. However, with the ever-tightening environmental protection laws, concerns have arisen in the recent years regarding lye usage as well as its disposal, which calls for alternative chemical-free peeling methods that can effectively peel the tomato while minimizing peeling losses and improving product quality. This review highlights the conventional methods used in tomato peeling, their efficacy and the potential applications of infrared, ohmic heating and power ultrasonics as a novel technology for tomato peeling.
AB - Peeling is one of the most important unit operations in tomato processing. Most recently, three novel tomato peeling methods were reported: infrared, ohmic heating and power ultrasound. Steam/hot water and lye peeling have been the most commercialized methods, but compared to steam peeling, lye peeling is more preferred and has gained widespread application among processors due to its association with higher product yields and better product quality. However, with the ever-tightening environmental protection laws, concerns have arisen in the recent years regarding lye usage as well as its disposal, which calls for alternative chemical-free peeling methods that can effectively peel the tomato while minimizing peeling losses and improving product quality. This review highlights the conventional methods used in tomato peeling, their efficacy and the potential applications of infrared, ohmic heating and power ultrasonics as a novel technology for tomato peeling.
KW - Infrared
KW - Lye
KW - Ohmic heating
KW - Peeling
KW - Tomato
KW - Ultrasound
UR - http://www.scopus.com/inward/record.url?scp=84862807019&partnerID=8YFLogxK
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U2 - 10.1007/s12393-011-9047-3
DO - 10.1007/s12393-011-9047-3
M3 - Review article
AN - SCOPUS:84862807019
SN - 1866-7910
VL - 4
SP - 1
EP - 15
JO - Food Engineering Reviews
JF - Food Engineering Reviews
IS - 1
ER -