Process for enzyme peeling of fresh citrus fruit

Details Process for enzyme peeling of fresh citrus fruit Process for enzyme peeling of fresh citrus fruit

1989-04-19

1991-03-19

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 52, 426616, 426287, 426482, A23L 1212

Patent

active

050009672

ABSTRACT:
An improved process for preparing individual fruit sections from fresh citrus fruit, with improved ease of peeling and sectioning and with reduced amounts of adhering albedo. The fresh citrus fruit are initially scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit is then immersed in an aqueous solution of a pectinase enzyme. A series of positive pressure pulses is applied to the immersed fruit, to infuse the enzyme solution into the albedo and, after storing the infusion-treated fruit for a prescribed time period, the peel and other membrane material can be readily removed from the fruit and the individual fruit segments readily separated from each other. Infusing the pectinase enzyme solution under pressure, rather than vacuum, and maintaining the solution at approximately room temperature, rather than an elevated temperature, significantly improves the ease of peeling and sectioning and reduces the amount of adhering albedo.

REFERENCES:
patent: 1601027 (1926-09-01), Lefevre et al.
patent: 3347678 (1967-10-01), Villadsen et al.
patent: 4284651 (1981-08-01), Bruemmer
Bruemmer, Joseph H. and Griffin, Alicia W., "Sectioning Grapefruit by Enzyme Digestion," Proc. Fla. State Hort. Soc. 91, 1978, pp. 112-114.

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