Optimization of dry-peeling method for plums using infrared radiation heating with response surface methodology and evalation of physicochemical characteristics in compare of lye peeling method

Shaterabadi, Daruosh; Kermani, َAli Mashaallah; Akbariakbari, Hojatollah

doi:10.48311/fsct.2026.119647.83085

Optimization of dry-peeling method for plums using infrared radiation heating with response surface methodology and evalation of physicochemical characteristics in compare of lye peeling method

Document Type : Original Article

Authors

Daruosh Shaterabadi ¹

َAli Mashaallah Kermani ²

Hojatollah Akbariakbari ²

¹ Department of Agrotechnology, College of Agricultural Technology (Aburaihan) - University of Tehran, Pakdasht, Tehran, Iran

² Department of Agrotechnology, College of Agricultural Technology (Aburaihan) - University of Tehran

10.48311/fsct.2026.119647.83085

Abstract

Peeling is a key stage from post-harvest processing for plum fruit, which traditional methods (using lye solution) meets to some challenges such as a high peeling loss, low efficiency of process, high consumption of water and energy, chemical wase water production that finally led to reduction of product quality. This study investigates the feasibility and optimization of dry-peeling for plums using infrared radiation heating as a sustainable alternative to conventional lye peeling. A laboratory-scale system including a ceramic IR emitter and the rotating fruit rollers for plum processing was designed. The effects of IR emitter power (350-1000 W), heating time (90-150 s), and emitter distance (20-70 mm) on physico-chemical properties and peeling performance (moisture loss, peel thickness, surface temperature, color properties, and ascorbic acid) were evaluated using Response Surface Methodology (RSM). The results showed that optimal conditions (797.48 W, 70 mm, 107 s) achieved 0.30% moisture loss, 0.12 mm peel thickness, 40°C surface temperature, 13.5 ΔE color change, and 14 mg/100 g ascorbic acid retention. In compare with conventional lye peeling method (10% NaOH, 85°C, 100 s), IR peeling significantly reduced moisture loss (0.30% vs. 9.56%), preserved bright yellow hue (Hue angle 82 vs. 55°), and enhanced ascorbic acid retention (14 vs. 10.5 mg/100 g), while eliminating chemical wastewater. These findings proved the high potential of infrared radiation heating as a green method, effective with high quality for plum processing.

Keywords

Plum

Dry peeling

Infrared heating

Physicochemical characteristics

Response surface methodology

Optimization

Lye peeling

Subjects

New methods of food processing and preservation

[1] Akbari, H. (2022). Investigation of peeling of stewed plums using infrared heating. Master of Science Thesis in Biosystem mechanical Engineering, Department of Agrotechnology, College of Agricultural Technology (Aburaihan), University of Tehran, Pakdasht, Tehran.

[2] Kohli, D. Champawat, P. S. Mudgal, V. D. Jain, S. K., & Tiwari, B. K. (2021). Advances in peeling techniques for fresh produce. Journal of Food Process Engineering, 44(10): e13826.

[3] Hedayatizadeh, M., & Chaji, H. (2016). A review on plum drying. Renewable and Sustainable Energy Reviews, 56: 362-367.

[4] Pan, Z., Li, X., Bingol, McHugh, G. T. H., & Atungulu, G. G. (2009). Development of infrared radiation heating method for sustainable tomato peeling. Applied Engineering Agriculture, 25(6): 935-941.

[5] Pan, Z., Li, X., Khir, R., El-Mashad, H. M., Atungulu, G. G., McHugh, T. H., et al. (2015). A pilot scale electrical infrared dry-peeling system for tomatoes: Design and performance evaluation. Biosystems Engineering, 137, 1-8.

[6] Li, X., Zhang, A., Atungulu, G., Delwiche, M., Milczarek, R., Wood, D., & Pan, Z. (2014). Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches. LWT - Food Science and Technology, 55(1) 34-42.

[7] Wu, B., Ma, Y., Guo, Y., Zielinska, M., Gao, K., Song, C., Bouhile, Y., Qiu, C., Pan, Z., & Ma, H. (2024). Research progress in the application of catalytic infrared technology in fruit and vegetable processing. Comprehensive Reviews in Food Science and Food Safety, 23, e13291.

[8] Niu, X. X., Deng, L. Z., Wang, H., Wang, Q. H., Xu, M. Q., Li, S. B., ... & Xiao, H. W. (2024). Transformation of cell wall pectin profile during postharvest ripening process alters drying behavior and regulates the sugar content of dried plums. Food Chemistry, 458, 140093.

[9] Eslami, E., Landi, G., Benedetti, M., & Pataro, G. (2024). Economic and Environmental Impact Analysis of Innovative Peeling Methods in the Tomato Processing Industry. Sustainability, 16(24): 11272.

[10] Garcia, E., & Barrett, D. M. (2006). Peelability and yield of processing tomatoes by steam or lye. Journal of Food Processing Preservation, 30(1): 3-14.

[11] AOAC. (2005). Official methods of analysis (17th ed.). Arlington, VA: Association of Official Analytical Chemists.

[12] Myers, R. H., Montgomery, D. C., & Anderson-Cook, C. M. (2016). Response surface methodology: process and product optimization using designed experiments. John Wiley & Sons.

[13] Li, X., & Pan, Z. (2014). Dry peeling of tomato by infrared radiative heating: Part II. Model validation and sensitivity analysis. Food Bioprocessing Technology, 7(7): 2005-2013.

[14] Shen, Y., Khir, R., Wood, D., McHugh, T. H., & Pan, Z. (2020). Pear peeling using infrared radiation heating technology. Innovative Food Science & Emerging Technologies, 65: 102474.

[15] Mohammadi, Z., Kashaninejad, M., Ziaiifar, A. M., & Ghorbani, M. (2019). Peeling of kiwifruit using infrared heating technology: A feasibility and optimization study. LWT-Food Science and Technology, 99: 128-137.

[16] Zhao, S., Wang, S., Ding, H., Guo, Z., Simelane, M. B. C., Liu, Q., et al. (2023). Heat transfer modelling for novel infrared peeling of potato. Journal of Food Engineering, 357: 111631.

[17] Li, X., & Pan, Z. (2014). Dry-peeling of tomato by infrared radiative heating: part I. Model development. Food Bioprocess Technology, 7(7): 1996-2004.

[18] Kate, A. E., & Sutar, P. P. (2018). Development and optimization of novel infrared dry peeling method for ginger (Zingiber officinale Roscoe) rhizome. Innovative Food Science & Emerging Technologies, 48: 111-121.

[19] Eskandari, J., Kermani, A. M., Kouravand, S., & Zarafshan, P. (2018). Design, fabrication, and evaluation a laboratory dry-peeling system for hazelnut using infrared radiation. LWT-Food Science and Technology, 90: 570-576.

[20] Zhang, Y., Suo, K., Feng, Y., Yang, Z., Zhu, Y., Wang, J., & et al. (2024). Catalytic infrared radiation dry-peeling Technology for non-frozen and frozen grapes: Effects on temperature, peeling performance, and quality attributes. Food Chemistry, 455: 139854.

[21] Wang, B., Venkitasamy, C., Zhang, F., Zhao, L., Khir, R., & Pan, Z. (2016). Feasibility of jujube peeling using novel infrared radiation heating technology. LWT-Food Science and Technology, 69: 458-467.

[22] Guldas, M. (2003). Peeling and the physical and chemical properties of kiwi fruit. Journal of Food Processing and Preservation, 27(4): 271-284.

[23] Garcia, E., & Barrett, D. M. (2006). Evaluation of processing tomatoes from two consecutive growing seasons: quality attributes, peelability and yield. Journal of Food Processing and Preservation, 30(1): 20-36.

[23] Ayub, H., Nadeem, M., Mohsin, M., Ambreen, S., Khan, F. atta, Oranab, S., … Ullah, S. (2023). A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum (Prunus Domestica). International Journal Food Production, 26(1): 2388-2406.

[24] Li, X., Pan, Z., Atungulu, G. G., Zheng, X., Wood, D., Delwiche, M., & McHugh, T. H. (2014). Peeling of tomatoes using novel infrared radiation heating technology. Innovative Food Science & Emerging Technologies, 21, 123–130.

[25] Doymaz, İ. (2004). Effect of dipping treatment on air drying of plums. Journal of Food Engineering, 64(4): 465-470.