番茄去皮技术研究进展

A Review on the Peeling Techniques Used for Tomato Processing

去皮是番茄制品加工的重要单元操作,对产品的生产效率和产品质量有着重要影响。传统的热烫去皮和碱液去皮虽然简单、易操作,而且应用广泛,但是存在番茄中营养成分损失严重、果肉损失率高、用水量大、能耗高、废弃物多等问题。近年来发展起来的功率超声、欧姆加热、红外辐射等新兴技术用于番茄去皮具有高效、节能、节水、果肉损失率少、产品质量高等优点,在番茄去皮中表现出很好的应用潜力,但尚处于研究阶段,应用推广较少。为了进一步明确和对比这些新兴技术的优势与特点,以传统方法为对照,较为系统地总结了这些方法的工作原理、作用效率、内在机制、应用效果等方面的最新研究进展,以期为其在番茄去皮的应用中提供参考与借鉴。

Peeling is an important step in the tomato processing and has important impacts on the production efficiency and product quality.Although the traditional blanching and alkali peeling methods are simple,easy to operate,and widely used in tomato processing,they have many limits in high nutrient loss,high pulp loss rate,high water consumption,high energy consumption,and large amount of waste products.In recent years,power ultrasound,ohmic heating,infrared radiation,and other emerging technologies have been tried in the tomato peeling process.They have advantages of high efficiency,low energy and water consumption,low pulp loss rate,and high product quality etc.,showing potential in tomato peeling although they are still in the research stage.In order to promote their application,taking the traditional peeling methods as control,we compared the advantages and characteristics of these emerging technologies in aspects of working principle,efficiency,influencing mechanism,and practical effects.It was hoped to provide useful references for their application in tomato peeling.