文献类型： 外文期刊

作者： Zhou, Yu-Hao ¹ ; Sutar, Parag Prakash ² ; Vidyarthi, Sriram K. ³ ; Zhang, Wei-Peng ⁴ ; Yu, Xian-Long ⁵ ; Li, Xing-Yi ⁶ ; Bi, Chonghao ⁴ ; Xiao, Hong-Wei ¹ ;

作者机构： 1.China Agr Univ, Coll Engn, POB 194,17 Qinghua Donglu, Beijing 100083, Peoples R China

2.Natl Inst Technol Rourkela, Dept Food Proc Engn, Rourkela 769008, Odisha, India

3.Univ Calif Davis, Dept Biol & Agr Engn, Davis, CA 95616 USA

4.Beijing Technol & Business Univ, Sch Artificial Intelligence, Beijing, Peoples R China

5.Shandong Acad Agr Machinery Sci, Jinan 250100, Peoples R China

6.Henan Acad Agr Sci, Agr Prod Proc Ctr, Zhengzhou 450002, Peoples R China

关键词： Tomato;

High-humidity hot air impingement blanching & nbsp;(HHAIB)

; Peeling performance; Phytochemicals; Microstructure

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：7.104； 五年影响因子：7.391 ）

ISSN： 1466-8564

年卷期： 2022 年 77 卷

页码：

收录情况： SCI

摘要： Peeling is an essential operation for tomato processing. A new peeling method, high-humidity hot air impingement blanching (HHAIB) heating technology, was developed as an alternative to the conventional lye and hot-water peeling to eliminate the use of chemicals and the discharge of wastewater. The current work explored the feasibility of HHAIB for tomato peeling. The effects of heating temperature (100-120 C), relative humidity (20%-40%) and heating time (0-180 s) on the peeling performance were investigated. The optimum treatment was found to be 110 C heating temperature in combination with 40% of relative humidity and 75 s treatment time, which resulted in lower peeling loss, firmness loss and color deterioration compared with other HHAIB conditions that achieved 100% peelability. The comparative study of optimized HHAIB peeling with conventional lye and hot-water peeling showed that HHAIB peeled tomato obtained lower peeling loss and firmness loss, and higher preservation of phytochemicals, antioxidant capacity and color. In addition, compared with fresh tomatoes, HHAIB processing increased the antioxidant activity, lycopene, and total phenolic content in peeled tomatoes by 16.01%, 10.46%, 12.80%, respectively. The laser scanning confocal microscopy image of fresh tomato skin surface and the scanning electron microscope images of peels and flesh showed that HHAIB caused cracking of the epidermis and melting of the cuticular membrane while reduced the serious damage of flesh.& nbsp;Industrial practice: Peeling is a necessary step in tomato processing, which impacts subsequent processing efficiency and product quality. At present, the most common used peeling methods in the industry are hot water or/ and alkali peeling, but it induces the loss of water-soluble nutrients, chemical residues and waste liquid treatment. Therefore, the industry urgently needs an alternative peeling technology. The current work shows that HHAIB is a very promising peeling technology as it not only has an excellent peeling performance, but also enhances the preservation of phytochemicals, antioxidant capacity and quality attributes compared to conventional lye and hot-water peeling.