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industrialenergyefficiencyprojects
INDUSTRIAL ENERGY EFFICIENCY PROJECTS
PIR-09-001
INDUSTRIAL ENERGY EFFICIENCY, WATER AND WASTEWATER
Development of Sustainable Infrared Dry Peeling Technology for Tomatoes
Currently, chemical peeling with sodium hydroxide or potassium hydroxide is the standard method for peeling tomatoes as well as canned fruits such as peaches, pears, and apricots. The waste chemicals are normally neutralized and then discharged as wastewater. The high salinity of the wastewater from the peeling process has become a critical issue to the future of tomato and related processes. The management of wastewater and salts in food processing plants is very costly, ranging from $258 to over $8,000 per ton of total dissolved solids. Due to cost and environmental regulations, some tomato processors use steam peeling to reduce chemical contamination of water. Steam peeling produces undesirable products, such as deteriorated appearance, loss in firmness and lowered product yields. Steam peeling is also more energy intensive. Although various alternatives have been studied, no commercially feasible peeling methods have been developed and used.
This project used Infrared heating (IR) technology. IR dry peeling has the benefits of reducing energy consumption and producing less wastewater while preserving product quality. IR dry-peeling reduces the tomato peeling loss significantly and results in better firmness of the product with similar heating time compared to chemical peeling. The reduced peeling loss and improved product quality mean that more valuable and premium products can be produced. Because no salts were used in the peeling, the skins did not contain added salts and can be easily utilized as value-added food products.
PIR-09-003
INDUSTRIAL ENERGY EFFICIENCY
Advanced Energy Delivery for Food Processing: Direct Steam Generation in Parabolic Trough Solar Collectors
This project demonstrated on a pilot scale the ability of Direct Steam Generation (DSG) technology to deliver satura
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