Research Article
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Year 2023, Volume: 26 Issue: 2, 78 - 87, 01.06.2023
https://doi.org/10.5541/ijot.1225294

Abstract

References

  • C. Rock, W. Yang, R. Goodrich-Schneider, H. Feng, “Conventional and Alternative Methods for Tomato Peeling”, Food Engineering Reviews , 4(1), 1–15, 2012.
  • J. Shi, M. Le Maguer, “Lycopene in tomatoes: chemical and physical properties affected by food processing”, Critical Reviews in Food Science and Nutrition , 40(1), 1-42, 2000.
  • E. Garcia, D. M. Barrett, “Peelability and yield of processing tomatoes by steam or lye”, Journal of Food Processing and Preservation, 30(1), 3-14, 2006.
  • Z. Pan, X. Li, R. Khir, H. M. El-Mashad, G. G. Atungulu, T. H. McHugh., M. Delwiche, “A pilot scale electrical infrared dry-peeling system for tomatoes: Design and performance evaluation”, Biosystems engineering, 137, 1-8, 2015.
  • S. Vidyarthi, X. Li, Z. Pan, “Peeling of tomatoes using infrared heating technology”, Tomato Chemistry, Industrial Processing and Product Development, 180-200, 2019.
  • X. Li, Z. Pan, G. G. Atungulu, X. Zheng, D. Wood, M. Delwiche, T. H. McHugh, “Peeling of tomatoes using novel infrared radiation heating technology”, Innovative Food Science & Emerging Technologies, 21, 123-130 , 2014.
  • X. Li, Z. Pan, G. G. Atungulu, D. Wood , T. H. McHugh, “Peeling mechanism of tomato under infrared heating: Peel loosening and cracking”, Journal of Food Engineering , 128, 79–87, 2014.
  • X. Li, Z. Pan, “Dry peeling of tomato by infrared radiative heating: Part I. Model Development”, Food Bioprocess Technol, 7, 1996-2004, 2014.
  • X. Li, Z. Pan, “Dry peeling of tomato by infrared radiative heating: Part II. Model Validation and Sensitivity Analysis”, Food and Bioprocess Technol 7, 2005-2013, 2014.
  • G. Cuccurullo, L. Giordano; “Temperature field for radiative tomato peeling”; J. Phys.: Conf. Ser., 796, 1, 2017.
  • G. Cuccurullo, L. Giordano, A. Metallo, “Analytical solutions for tomato peeling with combined heat flux and convective boundary conditions”, J. Phys.: Conf. Ser., 923, 2017.
  • Z. Pan, X. Li, G. Bingol, T. H. McHugh, G. G. Atungulu, “Development of infrared radiation heating method for sustainable tomato peeling”, Applied Engineering in Agriculture, 25(6), 935‐941, 2009.
  • D. C. Hamilton, W. R. Morgan . Radiant-interchange configuration factors, NASA TN 2836, 1952.
  • H. C. Hottel. Radiant heat transmission, William H. McAdams (ed.), Heat Transmission, 3rd ed., McGraw-Hill Book Co., New York., 55-125, 1954.
  • Z. Pan, G.G. Atungulu, Infrared heating for food and agricultural processing. CRC Press, 2010.
  • S. K. Vidyarthi, H. M. El Mashad, R. Khir, S. K. Upadhyaya, S. K .Singh, R. Zhang, R. Tiwari, Z. Pan, “A mathematical model of heat transfer during tomato peeling using selected electric infrared emitters”, Biosystems Engineering, 186, 106-117, 2019.
  • Y. H. Choi, “Effects of temperature and composition on the thermal properties of foods”, Korean Journal of Food Science and Technology, 18(5), 357-363, 1986.
  • S. K. Vidyarthi. H. M. El Mashad, R. Khir, R. Zhang, R. Tiwari, Z. Pan, “Evaluation of selected electric infrared emitters for tomato peeling”, Biosystems Engineering 184, 90-100, 2019.
  • X. Li, Z. Pan, G. G. Atungulu, X. Zheng, D. Wood, M. Delwiche, T. H. McHugh, “Peeling of tomatoes using novel infrared radiation”, Innovative Food Science & Emerging Technologies, 21, 123-130, 2014.
  • G. Cuccurullo, L. Giordano; “Simplified numerical modelling of infrared radiation effects in tomato dry peeling, J. Phys. Conf. Ser., 1224(1), 2019.
  • K. Krishnamurthy, H. K. Khurana, J. Soojin, J. Irudayaraj, A. Demirci, “Infrared heating in food processing, an overview”, Comprehensive reviews in food science and food safety, 7(1), 2-13, 2008.
  • Li, X. (2012). A study of infrared heating technology for tomato peeling: process characterization and modeling (PhD. Dissertation). University of California, Davis.
  • Prakash, B. (2012). Mathematical modeling of moisture movement within a rice kernel during convective and infrared drying (Ph.D. Dissertation), University of California, Davis.
  • H. Togrul, “Simple modeling of infrared drying of fresh apple slices”, Journal of Food Engineering, 71(3), 311-323, 2005.
  • H. J. Hellebrand, H. Beuche, M. Linke, “Determination of thermal emissivity and surface temperature distribution of horticultural products”, in: Sixth international symposium on fruit, nut and vegetable production engineering, Potsdam, Germany, pp. 1497-1504, 2001.
  • X. Li, Z. Pan, H. Bingol, T. H. McHugh, “Feasibility study of using infrared radiation heating as a sustainable tomato peeling method”, 2009 Reno, Nevada, June 21-June 24, 2009. American Society of Agricultural and Biological Engineers, 2009.
  • R. P. Singh,, D. R. Heldman, Introduction to Food Engineering: Edition 4, Academic Press Inc., London, 2010.

Optimization of a Dry Peeling System for Tomatoes Using Approximate Solutions

Year 2023, Volume: 26 Issue: 2, 78 - 87, 01.06.2023
https://doi.org/10.5541/ijot.1225294

Abstract

In recent years tomatoes have been peeled using steam and lye. Both are costlier, less environmentally friendly and highly polluting techniques. Thus, more sustainable alternatives should be sought after. Among these alternatives is radiative heating. To appropriately design the system for dry peeling, several typical operational characteristics of the process in issue must be estimated. The analytical model presented allows estimates to be made through closed-form relationships between the parameters involved. The analysis is based on the use of an appropriate theoretical model, which facilitates the solution to the proposed problems. Through the approximate solution of the analytical problem, we will analyse: the angular speed Ω, the temperature fluctuations ΔT0, the process time tc. These estimates are then used to derive a specific model for a control of process. The temperature profile (through an approximate solution) associated with the process that provides the optimum peel quality was utilized as a guide for the regulation system. A control system used the code to extract a specific temperature, and based on surface tomato temperature readings, controlled a brushless motor using a logic strategy. The regulating system can adjust the rotation speed, and hence the heating intensity, even under less than perfect operating conditions in order to obtain the appropriate profile temperature. The controlled temperature profile yielded an average temperature of 66.3°C, while the reference case yielded a temperature of 67°C. Additionally, it was found that the temperature inaccuracy decreased with each rotation, ranging from 2.5 °C at 2π to 0.3 °C at 16π. As a result, the peeling procedure is standardized in time, temperature, and quality.

References

  • C. Rock, W. Yang, R. Goodrich-Schneider, H. Feng, “Conventional and Alternative Methods for Tomato Peeling”, Food Engineering Reviews , 4(1), 1–15, 2012.
  • J. Shi, M. Le Maguer, “Lycopene in tomatoes: chemical and physical properties affected by food processing”, Critical Reviews in Food Science and Nutrition , 40(1), 1-42, 2000.
  • E. Garcia, D. M. Barrett, “Peelability and yield of processing tomatoes by steam or lye”, Journal of Food Processing and Preservation, 30(1), 3-14, 2006.
  • Z. Pan, X. Li, R. Khir, H. M. El-Mashad, G. G. Atungulu, T. H. McHugh., M. Delwiche, “A pilot scale electrical infrared dry-peeling system for tomatoes: Design and performance evaluation”, Biosystems engineering, 137, 1-8, 2015.
  • S. Vidyarthi, X. Li, Z. Pan, “Peeling of tomatoes using infrared heating technology”, Tomato Chemistry, Industrial Processing and Product Development, 180-200, 2019.
  • X. Li, Z. Pan, G. G. Atungulu, X. Zheng, D. Wood, M. Delwiche, T. H. McHugh, “Peeling of tomatoes using novel infrared radiation heating technology”, Innovative Food Science & Emerging Technologies, 21, 123-130 , 2014.
  • X. Li, Z. Pan, G. G. Atungulu, D. Wood , T. H. McHugh, “Peeling mechanism of tomato under infrared heating: Peel loosening and cracking”, Journal of Food Engineering , 128, 79–87, 2014.
  • X. Li, Z. Pan, “Dry peeling of tomato by infrared radiative heating: Part I. Model Development”, Food Bioprocess Technol, 7, 1996-2004, 2014.
  • X. Li, Z. Pan, “Dry peeling of tomato by infrared radiative heating: Part II. Model Validation and Sensitivity Analysis”, Food and Bioprocess Technol 7, 2005-2013, 2014.
  • G. Cuccurullo, L. Giordano; “Temperature field for radiative tomato peeling”; J. Phys.: Conf. Ser., 796, 1, 2017.
  • G. Cuccurullo, L. Giordano, A. Metallo, “Analytical solutions for tomato peeling with combined heat flux and convective boundary conditions”, J. Phys.: Conf. Ser., 923, 2017.
  • Z. Pan, X. Li, G. Bingol, T. H. McHugh, G. G. Atungulu, “Development of infrared radiation heating method for sustainable tomato peeling”, Applied Engineering in Agriculture, 25(6), 935‐941, 2009.
  • D. C. Hamilton, W. R. Morgan . Radiant-interchange configuration factors, NASA TN 2836, 1952.
  • H. C. Hottel. Radiant heat transmission, William H. McAdams (ed.), Heat Transmission, 3rd ed., McGraw-Hill Book Co., New York., 55-125, 1954.
  • Z. Pan, G.G. Atungulu, Infrared heating for food and agricultural processing. CRC Press, 2010.
  • S. K. Vidyarthi, H. M. El Mashad, R. Khir, S. K. Upadhyaya, S. K .Singh, R. Zhang, R. Tiwari, Z. Pan, “A mathematical model of heat transfer during tomato peeling using selected electric infrared emitters”, Biosystems Engineering, 186, 106-117, 2019.
  • Y. H. Choi, “Effects of temperature and composition on the thermal properties of foods”, Korean Journal of Food Science and Technology, 18(5), 357-363, 1986.
  • S. K. Vidyarthi. H. M. El Mashad, R. Khir, R. Zhang, R. Tiwari, Z. Pan, “Evaluation of selected electric infrared emitters for tomato peeling”, Biosystems Engineering 184, 90-100, 2019.
  • X. Li, Z. Pan, G. G. Atungulu, X. Zheng, D. Wood, M. Delwiche, T. H. McHugh, “Peeling of tomatoes using novel infrared radiation”, Innovative Food Science & Emerging Technologies, 21, 123-130, 2014.
  • G. Cuccurullo, L. Giordano; “Simplified numerical modelling of infrared radiation effects in tomato dry peeling, J. Phys. Conf. Ser., 1224(1), 2019.
  • K. Krishnamurthy, H. K. Khurana, J. Soojin, J. Irudayaraj, A. Demirci, “Infrared heating in food processing, an overview”, Comprehensive reviews in food science and food safety, 7(1), 2-13, 2008.
  • Li, X. (2012). A study of infrared heating technology for tomato peeling: process characterization and modeling (PhD. Dissertation). University of California, Davis.
  • Prakash, B. (2012). Mathematical modeling of moisture movement within a rice kernel during convective and infrared drying (Ph.D. Dissertation), University of California, Davis.
  • H. Togrul, “Simple modeling of infrared drying of fresh apple slices”, Journal of Food Engineering, 71(3), 311-323, 2005.
  • H. J. Hellebrand, H. Beuche, M. Linke, “Determination of thermal emissivity and surface temperature distribution of horticultural products”, in: Sixth international symposium on fruit, nut and vegetable production engineering, Potsdam, Germany, pp. 1497-1504, 2001.
  • X. Li, Z. Pan, H. Bingol, T. H. McHugh, “Feasibility study of using infrared radiation heating as a sustainable tomato peeling method”, 2009 Reno, Nevada, June 21-June 24, 2009. American Society of Agricultural and Biological Engineers, 2009.
  • R. P. Singh,, D. R. Heldman, Introduction to Food Engineering: Edition 4, Academic Press Inc., London, 2010.
There are 27 citations in total.

Details

Primary Language English
Subjects Thermodynamics and Statistical Physics
Journal Section Research Articles
Authors

Antonio Metallo 0000-0003-0337-8490

Early Pub Date May 22, 2023
Publication Date June 1, 2023
Published in Issue Year 2023 Volume: 26 Issue: 2

Cite

APA Metallo, A. (2023). Optimization of a Dry Peeling System for Tomatoes Using Approximate Solutions. International Journal of Thermodynamics, 26(2), 78-87. https://doi.org/10.5541/ijot.1225294
AMA Metallo A. Optimization of a Dry Peeling System for Tomatoes Using Approximate Solutions. International Journal of Thermodynamics. June 2023;26(2):78-87. doi:10.5541/ijot.1225294
Chicago Metallo, Antonio. “Optimization of a Dry Peeling System for Tomatoes Using Approximate Solutions”. International Journal of Thermodynamics 26, no. 2 (June 2023): 78-87. https://doi.org/10.5541/ijot.1225294.
EndNote Metallo A (June 1, 2023) Optimization of a Dry Peeling System for Tomatoes Using Approximate Solutions. International Journal of Thermodynamics 26 2 78–87.
IEEE A. Metallo, “Optimization of a Dry Peeling System for Tomatoes Using Approximate Solutions”, International Journal of Thermodynamics, vol. 26, no. 2, pp. 78–87, 2023, doi: 10.5541/ijot.1225294.
ISNAD Metallo, Antonio. “Optimization of a Dry Peeling System for Tomatoes Using Approximate Solutions”. International Journal of Thermodynamics 26/2 (June 2023), 78-87. https://doi.org/10.5541/ijot.1225294.
JAMA Metallo A. Optimization of a Dry Peeling System for Tomatoes Using Approximate Solutions. International Journal of Thermodynamics. 2023;26:78–87.
MLA Metallo, Antonio. “Optimization of a Dry Peeling System for Tomatoes Using Approximate Solutions”. International Journal of Thermodynamics, vol. 26, no. 2, 2023, pp. 78-87, doi:10.5541/ijot.1225294.
Vancouver Metallo A. Optimization of a Dry Peeling System for Tomatoes Using Approximate Solutions. International Journal of Thermodynamics. 2023;26(2):78-87.