Microwave-assisted infrared dry-peeling of beetroot: Peeling performance,product quality,and cell integrity |
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| Affiliation: | 1. Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria;2. Department of Biological and Agricultural Engineering, University of California, Davis, CA 95616, USA;3. Department of Agricultural and Bioresource Engineering, Faculty of Engineering, Nnamdi Azikiwe University, P.M.B. 1001 Awka, Anambra State, Nigeria;1. Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;2. Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy;3. Departmentof Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Breccie Bianche10, 60121 Ancona, Italy;4. Centro de Investigaciones y Transferencia de Entre Rios, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Entre Ríos, Argentina;1. Department of Food Technology, College of Aburaihan, University of Tehran, Tehran, Iran;2. Department of Agrotechnology, College of Aburaihan, University of Tehran, Tehran, Iran;3. Department of Biosystems Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran |
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| Abstract: | The use of low power-short time microwave (MW) treatment before infrared (IR) heating could help improve the peeling performance of beetroot. MW-assisted IR peeling (MWIR) and IR peeling of beetroot were investigated and compared with the conventional hot-lye peeling method. Also, the effects of these peeling methods on the quality and microstructure were evaluated. Hot-lye peeling at 95 °C for 40 s and 60 s was used as control. Results showed that MW-assisted IR peeling at power 640 W and heating time 7 min produced samples with the highest peelability (99.4%), lowest peel thickness (0.075 mm), and peel remaining (0.8%), lower peeling loss (4.23 g), and better peeling easiness when compared with lye peeling and IR peeling. IR peeling alone produced samples with the lowest peeling loss (2.87 g) and surface colour change, and the highest vitamin C retention (75.32%) than MW-assisted IR and lye peeling respectively. The product microstructure for the different peeling methods showed cellular distortion as a result of thermal expansion. MW pretreatment shows a promising potential to further develop the IR dry-peeling method, to replace the conventional hot lye chemical peeling. |
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