功率超声对番茄去皮的影响

The Effect of Power Ultrasound on Tomato Peeling

传统的番茄去皮方法为碱液去皮和热力去皮,碱液去皮易造成环境污染,热力去皮质量损失高。为开发新的去皮方法,以去皮难易程度和质量损失评价去皮效果,以产品硬度、颜色、番茄红素含量、pH值和可滴定酸含量评价产品质量,研究番茄功率超声去皮中,超声时间、超声功率和超声温度对去皮效果和产品质量的影响。研究结果表明,在40 kHz,270 W/L,95°C超声60 s,去皮容易,去皮质量损失低(8.18%),去皮番茄颜色佳(L*=36.94,a*=28.95,b*=19.00),番茄红素含量高(33.48 mg/kg),硬度保持好(1.59 N),pH值(4.18)和可滴定酸含量(0.70%)无显著影响,能取得较好的去皮效果和产品质量。功率超声去皮消除了碱液的应用,降低了质量损失,是一种新型的环境友好型去皮方法。

Lye peeling, hot water and steam peeling are the most commercialized peeling methods. However, these peeling methods may lead to environmental pollution and pulp loss. In order to develop a novel peeling method, effects of peeling time, peeling temperature and ultrasonic power on peeling performance and product quality were evaluated.Peeling performance were evaluated based on ease of peeling and peeling loss. Product quality were evaluated based on hardness, color, lycopene content, pH and titration acid. Results showed that, power ultrasound treatment at 40 kHz frequency and 270 W/L intensity for 60 s at 95 ℃ achieved a low peeling loss of 8.18% and good product quality. The L*,a*, b*of peeled tomato were 36.94, 28.95, 19.00, respectively. The lycopene content was 33.48 mg/kg, hardness was1.59 N, pH was 4.18 and titration acid was 0.70%. Therefore, power ultrasound peeling, which eliminate the usage of lye and decrease the peeling loss, is a novel environmentally friendly peeling method.