Journal
JOURNAL OF FOOD ENGINEERING
Volume 126, Issue -, Pages 27-34Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2013.10.032
Keywords
Dynamic mechanical analysis; Frequency sweep; Temperature scan; Creep behavior; Infrared radiation; Tomato peel
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This study investigated the viscoelastic characteristics of tomato skins subjected to conventional hot lye peeling and emerging infrared-dry peeling by using dynamic mechanical analysis (DMA). Three DMA testing modes, including temperature ramp, frequency sweep, and creep behavior test, were conducted to evaluate the transition temperatures and dynamic moduli of tomato peels heated by infrared radiation and hot lye at four heating durations (30, 45, 60, and 75 s). Fresh tomato peels were used as a control. Results showed that dynamic moduli of tomato peels were sensitive to temperature ramp and frequency sweep tests. Over a temperature range from 20 degrees C to 100 degrees C, transition temperatures of infrared treated peels (63-72 degrees C) and lye treated peels (43-75 degrees C) were significantly lower than those of fresh control (similar to 88 degrees C). Values of both storage and loss moduli of infrared heated peels were considerably higher than those of the fresh control, whereas values of the storage and loss moduli from the lye peeled samples were lower than those of fresh peels. DMA tests effectively differentiated the viscoelastic behaviors of tomato peels and indicated mechanistic differences between the lye peeling and infrared dry-peeling. (C) 2013 Elsevier Ltd. All rights reserved.
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