Heat transfer modelling for novel infrared peeling of potato
A novel infrared radiation (IR) peeling method was developed as an alternative to the conventional methods used for peeling potatoes. The aim of this study was to investigate the heat transfer process in potatoes subjected to IR heating and verify the feasibility of the novel IR peeling method. A nu...
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Published in | Journal of food engineering Vol. 357; p. 111631 |
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Main Authors | , , , , , , , , , |
Format | Journal Article |
Language | English |
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Elsevier Ltd
01.11.2023
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Abstract | A novel infrared radiation (IR) peeling method was developed as an alternative to the conventional methods used for peeling potatoes. The aim of this study was to investigate the heat transfer process in potatoes subjected to IR heating and verify the feasibility of the novel IR peeling method. A numerical model was developed and solved using COMSOL Multiphysics to predict the temperature distribution in potatoes subjected to different heating times. Simulation results were validated with experimental data, which showed that the model could adequately describe the heat transfer process during the IR peeling of potatoes (RMSEmax < 3.13 °C; NSEmin > 0.975). In particular, IR heating for 5 min induced a dramatic temperature increase (81.3 °C) on the surface layer of potatoes, while the temperature in the center of potatoes remained low (20–22 °C). The rapid increase in the surface temperature as well as the insignificant increase in the center temperature of potatoes, indicated that IR caused insubstantial damage to potato flesh integrity. Moreover, IR heating for 4 min had better peeling performance and quality, and peeling grade and cooking ring thickness were 4 and 2.5 mm, respectively. Taken together, the results of the model developed herein serve as a theoretical basis for the application of IR to peeling potatoes or other vegetables.
•Model could describe the heat transfer during infrared (IR) peeling of potato.•Rapid surface heating of IR effectively induced layer separations under skins.•IR heating method was successfully applied for potato peeling.•IR heating has great potential as a sustainable peeling method. |
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AbstractList | A novel infrared radiation (IR) peeling method was developed as an alternative to the conventional methods used for peeling potatoes. The aim of this study was to investigate the heat transfer process in potatoes subjected to IR heating and verify the feasibility of the novel IR peeling method. A numerical model was developed and solved using COMSOL Multiphysics to predict the temperature distribution in potatoes subjected to different heating times. Simulation results were validated with experimental data, which showed that the model could adequately describe the heat transfer process during the IR peeling of potatoes (RMSEmax < 3.13 °C; NSEmin > 0.975). In particular, IR heating for 5 min induced a dramatic temperature increase (81.3 °C) on the surface layer of potatoes, while the temperature in the center of potatoes remained low (20–22 °C). The rapid increase in the surface temperature as well as the insignificant increase in the center temperature of potatoes, indicated that IR caused insubstantial damage to potato flesh integrity. Moreover, IR heating for 4 min had better peeling performance and quality, and peeling grade and cooking ring thickness were 4 and 2.5 mm, respectively. Taken together, the results of the model developed herein serve as a theoretical basis for the application of IR to peeling potatoes or other vegetables.
•Model could describe the heat transfer during infrared (IR) peeling of potato.•Rapid surface heating of IR effectively induced layer separations under skins.•IR heating method was successfully applied for potato peeling.•IR heating has great potential as a sustainable peeling method. |
ArticleNumber | 111631 |
Author | Simelane, Mthokozisi BC Guo, Liping Guo, Zhenqi Chang, Le Zhao, Siqi Liu, Qiang Ding, Chao Wang, Shuyang Ding, Haizhen Tao, Tingting |
Author_xml | – sequence: 1 givenname: Siqi surname: Zhao fullname: Zhao, Siqi organization: College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210023, China – sequence: 2 givenname: Shuyang surname: Wang fullname: Wang, Shuyang organization: College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210023, China – sequence: 3 givenname: Haizhen surname: Ding fullname: Ding, Haizhen organization: College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210023, China – sequence: 4 givenname: Zhenqi surname: Guo fullname: Guo, Zhenqi organization: College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210023, China – sequence: 5 givenname: Mthokozisi BC orcidid: 0000-0002-7798-3020 surname: Simelane fullname: Simelane, Mthokozisi BC organization: University of Johannesburg, Cnr Kingsway & University Roads, Auckland Park, Johannesburg, 2092, South Africa – sequence: 6 givenname: Qiang surname: Liu fullname: Liu, Qiang organization: College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210023, China – sequence: 7 givenname: Tingting surname: Tao fullname: Tao, Tingting organization: College of Tea and Food Science Technology, Jiangsu Vocational College of Agriculture and Forestry, No. 19 Wenchang East Road, Jurong, Jiangsu 212499, China – sequence: 8 givenname: Liping surname: Guo fullname: Guo, Liping organization: College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210023, China – sequence: 9 givenname: Le surname: Chang fullname: Chang, Le organization: College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210023, China – sequence: 10 givenname: Chao surname: Ding fullname: Ding, Chao email: cding@nufe.edu.cn organization: College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210023, China |
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