IoT Approach for Development and Optimization of a System for Dry Peeling of Tomatoes
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-3043-2_87
Reference20 articles.
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2. Shi J, Le Maguer M (2000) Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit Rev Food Sci Nutr 40(1):1–42
3. Garcia E, Barrett DM (2006) Peelability and yield of processing tomatoes by steam or lye. J Food Process Preserv 30(1):3–14. https://doi.org/10.1111/j.1745-4549.2005.00042.x
4. Pan Z, Li X, Bingol G, McHugh TH, Atungulu GG (2009) Development of infrared radiation heating method for sustainable tomato peeling. Appl Eng Agric 25(6):935–941. https://doi.org/10.13031/2013.29227
5. Vidyarthi SK, El Mashad HM, Khir R, Zhang R, Tiwari R, Pan Z (2019) Evaluation of selected electric infrared emitters for tomato peeling. Biosys Eng 184:90–100. https://doi.org/10.1016/j.biosystemseng.2019.06.006
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