Research on dry-peeling of peaches using thermal flame heating

This study proposes and evaluates thermal flame heating dry-peeling (TFHDP) as an environmentally favorable alternative to conventional lye peeling (LP) for peach processing. TFHDP demonstrated comparable peeling efficiency to LP while eliminating the use of chemical agents. The effects of heating duration and heating distance on temperature distribution, peeling performance, and quality attributes were investigated in both frozen and non-frozen peaches. Results showed that TFHDP achieved complete dry peeling, with peeling efficacy enhanced by prolonged heating time and reduced heating distance. Frozen peaches exhibited superior peeling performance relative to non-frozen samples. Compared with LP-treated peaches, TFHDP-treated peaches displayed reduced browning, increased firmness, and better retention of the sugar-to-acid ratio and bioactive compounds in the outer flesh, thereby enhancing antioxidant capacity. Notably, TFHDP effectively preserved the external flesh quality of frozen peaches, with no significant difference observed between external and internal tissues. Thus, optimal processing parameters were identified as 95 s for non-frozen and 45 s for frozen peaches at a heating distance of 5 cm. This study provides key insights into an environmentally favorable and broadly applicable peach peeling method, offering a practical model for fruit and vegetable processing that can reduce energy use and operational costs in the food industry. • Thermal flame heating effectively utilized for dry-peeling of peach. • Flame energy transfers from the peach’s external to its internal during heating. • The heating time and distance affect the peeling performance and quality of peach. • TFH dry-peeling presents a viable, sustainable alternative to lye peeling. • Frozen peaches have better peeling performance and quality than non-frozen samples.