| California is a leader in fruit and vegetable processing, with Bartlett pear production estimated at approximately 185,000 tons of fruit in California alone. Processing of fruit and vegetables is desirable to consumers due to factors such as yearlong availability, convenience, and increased shelf-life, however, the current standard method of peeling Bartlett pears by lye (caustic) peeling poses both economical and environmental predicaments that have been increasing in severity alongside increasing fruit production over the past few decades.;Infrared (IR) heating in food processing is a novel processing method that has recently gained momentum within the fruit processing industry, and has been evaluated in this case as an alternative method of peel removal for Bartlett pears through the design and development of an IR processing system for fruit. Pear quality in comparison to the percentage of peel removed was evaluated for IR peeled pears, and evaluated against lye peeled pears. Quality of processed Bartlett pears was measured through parameters including moisture loss, product yield, texture, color, and thickness of damaged flesh. Heat transfer was studied throughout the fruit during infrared processing, and compared to a mathematical model using COMSOL. Additional measurements of quality parameters included sensory analysis by rank test, and detailed quantification of Bartlett pear tissue damage using nuclear magnetic resonance imaging, and relaxation spectra analysis.;Optimal peel removal results were achieved by infrared processing at 25 seconds of processing time, while lye peeling took 75 seconds of processing to achieve similar amounts of peel removal. Flesh on Bartlett pears processed with infrared heating had an average depth of damage of 0.70 mm versus 2.10 mm for lye processed pears. IR processing of Bartlett pear peel removal was evaluated to be a successful method of peel removal, capable of providing both complete peel removal and a high quality Bartlett pear product. |
