Process for removing the peel from citrus fruit

Details Process for removing the peel from citrus fruit Process for removing the peel from citrus fruit

2005-08-22

2009-12-08

Weier, Anthony (Department: 1794)

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

C426S483000, C426S481000

Reexamination Certificate

active

07629011

ABSTRACT:
An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.

REFERENCES:
patent: 6592736 (2003-07-01), Fulton et al.
patent: 2004/0043126 (2004-03-01), Grewal
patent: 2005 080562 (2005-03-01), None
Uribe et al., Measuring Solution Viscosity and its Effect on Enzyme Activity, Biol. Proceed. Online, May 1, 2003, vol. 5, No. 1, pp. 108-115.
International Search Report issued in PCT/US 06/32331, dated Oct. 30, 2007.

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