Premium
Peel Removal by High Pressure Steam from Processing Tomatoes with Yellow Shoulder Disorder
Author(s) -
COREY K.A.,
SCHLIMME D.V.,
FREY B.C.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11137.x
Subject(s) - steam pressure , dwell time , vapor quality , steam explosion , food science , chemistry , horticulture , pulp and paper industry , materials science , waste management , medicine , biology , engineering , boiler (water heating) , mechanical engineering , refrigerant , clinical psychology , gas compressor
Fruit of processing tomatoes were peeled using high pressure steam with lab and commercial equipment. Recovery ranged from 64.8% to 77.8% and quantity of adhering peel ranged from 385 to 1866 mg/kg fruit for nine genotypes steam peeled at 4.4 bar. Recovery decreased with increasing steam pressure and dwell time for VF 134 and Castlehy 1509. Quality of peeled Castlehy 1509 was superior to VF 134 fruit due to lack of yellow shoulder disorder (YSD) and consequent low quantities of adhering peel. Equations for prediction of % recovery and quantity of adhering peel as functions of steam pressure, dwell time, and % YSD were developed based on results of the lab scale experiment.