Heat transfer modelling for novel infrared peeling of potato

A novel infrared radiation (IR) peeling method was developed as an alternative to the conventional methods used for peeling potatoes. The aim of this study was to investigate the heat transfer process in potatoes subjected to IR heating and verify the feasibility of the novel IR peeling method. A numerical model was developed and solved using COMSOL Multiphysics to predict the temperature distribution in potatoes subjected to different heating times. Simulation results were validated with experimental data, which showed that the model could adequately describe the heat transfer process during the IR peeling of potatoes (RMSEmax < 3.13 °C; NSEmin > 0.975). In particular, IR heating for 5 min induced a dramatic temperature increase (81.3 °C) on the surface layer of potatoes, while the temperature in the center of potatoes remained low (20–22 °C). The rapid increase in the surface temperature as well as the insignificant increase in the center temperature of potatoes, indicated that IR caused insubstantial damage to potato flesh integrity. Moreover, IR heating for 4 min had better peeling performance and quality, and peeling grade and cooking ring thickness were 4 and 2.5 mm, respectively. Taken together, the results of the model developed herein serve as a theoretical basis for the application of IR to peeling potatoes or other vegetables.