Dry-peeling of Tomato by Infrared Radiative Heating: Part I. Model Development

@article{Li2013DrypeelingOT,
  title={Dry-peeling of Tomato by Infrared Radiative Heating: Part I. Model Development},
  author={Xuan You Li and Zhongli Pan},
  journal={Food and Bioprocess Technology},
  year={2013},
  volume={7},
  pages={1996-2004}
}
  • Xuan You Li, Zhongli Pan
  • Published in
    Food and Bioprocess…
    2013
  • Chemistry
  • Infrared (IR) dry-peeling of tomatoes has emerged as a nonchemical alternative to conventional peeling methods using hot lye or steam. Successful peel separation induced by IR radiation requires the delivery of a sufficient amount of thermal energy onto the tomato surface in a very short duration. The objective of this study was to understand the transient heat transfer phenomena during IR dry-peeling by developing a computer simulation model. Modeled tomatoes with realistic shapes and… CONTINUE READING

    Create an AI-powered research feed to stay up to date with new papers like this posted to ArXiv

    Figures and Tables from this paper.

    References

    Publications referenced by this paper.
    SHOWING 1-10 OF 44 REFERENCES

    Heat and Mass Transfer: A Practical Approach

    VIEW 4 EXCERPTS
    HIGHLY INFLUENTIAL

    Thermal Radiation Heat Transfer

    VIEW 8 EXCERPTS
    HIGHLY INFLUENTIAL