为提高西红柿红外干法去皮的加工性能，本研究建立了红外辐射加热的三维传热模型，利用该模型对西红柿红外去皮过程中表面和内部不同位置的温度进行预测，并通过比较温度预测值和实测值来验证模型的拟合度；进一步通过能耗计算对比分析两种不同的红外设备，筛选出较优的红外设备。结果表明，与静态催化红外设备相比，燃气-滚轮传送式催化红外设备可以实现对西红柿表皮的快速加热（表面最高温度为60.32 ℃），且西红柿表面温度分布更均匀（最大温差约6.44 ℃）；内部温度增幅较低（内部最高温度为49.10 ℃），且内部温度分布也较均匀（最大温差约18.25 ℃）。模型预测值与实测值之间的拟合较好（R2≥0.93），且两者之间的估计标准误差EESE值较低（0.13~10.80 ℃），表明三维传热模型的拟合效果良好，能够很好地反映不同红外设备下西红柿表面和内部的温度分布。与静态式催化红外设备相比，燃气-滚轮传送式催化红外设备更优，即缩短了16.60%的加工时间，又节约了34.80%的能耗，更高效节能，在果蔬去皮领域具有广阔的应用前景及工业化推广价值。

To improve the processing performance of infrared dry peeling of tomatoes, a three-dimensional heat transfer model for infrared radiant heating was established. This model was used to predict the temperatures for different positions on the surface of and inside the tomato during infrared peeling, and the fitting effect was verified by comparing predicted values of temperature with the measured values. Furthermore, the energy consumption of two different infrared equipment was calculated, compared, and analyzed to select the ideal infrared equipment. The gas-roller conveying catalytic infrared equipment could rapidly heat the tomato skin (the highest surface temperature was 60.32 ℃) with a more uniform surface temperature distribution (the maximum temperature difference was approximately 6.44 ℃) when compared with the static catalytic infrared equipment. The increase in internal temperature was minimal (the highest internal temperature was 49.10 ℃), and the internal temperature distribution was relatively uniform (the maximum temperature difference was approximately 18.25 ℃). The predicted values of the model fitted well with the measured values (R2≥0.93), and the estimated standard error EESE value was low (0.13~10.80 ℃). These findings indicated that the three-dimensional heat transfer model showed a good fitting effect, reflecting the temperature distribution on the surface of andinside the tomato under different infrared equipment. Moreover, the gas-roller conveying catalytic infrared equipment was superior to the static catalytic infrared equipment, given the higher efficiency and energy-saving afforded by reducing the processing time by 16.60% and saving 34.80% of energy consumption. This method could have broad application prospects and industrial value in the field of fruit and vegetable peeling.

国家重点研发计划政府间国际科技创新合作重点专项（2017YFE0105300）；江苏省“六大人才高峰”高层次人才项目（NY-010）