文献类型：期刊文献

英文题名：Feasibility of jujube peeling using novel infrared radiation heating technology

作者：Wang, Bini[1,2];Venkitasamy, Chandrasekar[2];Zhang, Fuxin[1];Zhao, Liming[3];Khir, Ragab[2,4];Pan, Zhongli[2,5]

机构：[1]Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, 620 West Changan Ave, Xian 710119, Peoples R China;[2]Univ Calif Davis, Dept Biol & Agr Engn, One Shields Ave, Davis, CA 95616 USA;[3]E China Univ Sci & Technol, R&D Ctr Separat & Extract Technol Fermentat Ind, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[4]Suez Canal Univ, Fac Agr, Dept Agr Engn, Ismailia, Egypt;[5]USDA ARS WRAC, Hlth Proc Foods Res Unit, 800 Buchanan St, Albany, CA 94710 USA

年份：2016

卷号：69

起止页码：458

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20161102094058);WOS:【SCI-EXPANDED(收录号:WOS:000373539500062)】；

基金：We are grateful for the financial support of the National Natural Science Foundation of China (31101325) and the National Key Technology R&D Program during the Twelfth Five-year Plan Period (2013BAD18B00) and appreciated the support received from the USDA-ARS-WRRC and UC Davis during the experiments.

语种：英文

外文关键词：Infrared radiation; Peeling technology; Jujube; Response surface methodology

摘要：Infrared (IR) radiation heating has a promising potential to be used as a sustainable and effective method to eliminate the use of water and chemicals in the jujube-peeling process and enhance the quality of peeled products. The objective of this study was to investigate the feasibility of using IR heating as a dry peeling method for jujube. The rotating Li jujube fruits were heated using two electric IR emitters. The effects of IR radiation intensity (5.25-6.07 W/cm(2)), emitter distance (75-85 mm), and heating time (40 -60 s) on the peeling performance of jujube were investigated. Lye-peeled jujubes were used as a control. The operating parameters of the IR peeling system were optimized using response surface methodology (RSM). The heating with an IR intensity of 5.25 W/cm(2) at the emitter distance of 75 mm for 56 s were found as the optimum operating conditions resulting in the peelability of 96%, peeling easiness of 3.8 and moisture loss of 1.29% at jujube surface temperature of 115 degrees C. The experimental results agreed well with those predicted by the models. The IR peeled jujube had significantly low peeling loss and color change compared to lye peeled ones. Published by Elsevier Ltd.