To protect the pulp quality, the effect of infrared peeling on the physicochemical, structural, rheological, and gelling properties of tomato pectin was investigated using newly developed catalytic infrared peeling equipment and compared with manual, hot-water and lye peeling. Compared to manually peeled pectin, the results showed that hot-water peeling reduced the pectin yield by 13.19% but significantly increased the pectin's Z-average radius of gyration (R_g) and hydrodynamic radius (R_H). And the pectin gel had excessive hardness. Lye peeling reduced the pectin yield by 30.43%, the degree of esterification (DE) by 25.97%, R_H by 7.8 nm and R_g by 2.9 nm. And the pectin gel had the worst water-holding capacity and texture. The yield and DE of pectin (IPP) after infrared peeling only decreased by 3.88% and 0.9%. IPP exhibited moderate physicochemical, structural, rheological, and gelling properties, which was the closest to manually peeled pectin. IPP gel showed steady viscoelasticity and high water-holding capacity (96.71%). Conclusively, the infrared peeling technique can provide better pulp quality and is sustainable.

为了保护果肉质量，使用新开发的催化红外线剥离设备研究了红外线剥离对番茄果胶的物理化学、结构、流变和胶凝特性的影响，并与手工、热水和碱液剥离进行了比较。结果表明，与人工去皮果胶相比，热水去皮果胶产量降低了13.19%，但显着增加了果胶的Z-平均回转半径（R _g）和流体动力学半径（R _H）。并且果胶凝胶硬度过高。碱液剥离使果胶得率降低 30.43%，酯化度 (DE) 降低 25.97%，R _H降低 7.8 nm，R _g减少 2.9 纳米。而果胶凝胶的保水性和质地最差。红外线去皮后果胶（IPP）的得率和DE仅下降了3.88%和0.9%。IPP 表现出中等的物理化学、结构、流变学和胶凝特性，最接近手动去皮的果胶。IPP 凝胶表现出稳定的粘弹性和高保水能力 (96.71%)。最终，红外线剥离技术可以提供更好的纸浆质量并且是可持续的。