METHOD OF PEELING FRUITS AND VEGETABLES WITH CARBOXYLIC ACIDS

METHOD OF PEELING FRUITS AND VEGETABLES WITH CARBOXYLIC ACIDS Novel process for peeling fruits and vegetables which yields maximum skin removal coupled with minimum loss of flesh. The fruit or vegetable is contacted with an aqueous dispersion of a 3-18 carbon carboxylic acid at elevated temperatures...

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Bibliographische Detailangaben
Hauptverfasser:	NEUMANN, HARRY J, SCHADE, JOHN E, SCHULTZ, WILLIAM G, MORGAN, JAMES P
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLESOR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR PEELING VEGETABLES OR FRUIT IN BULK PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	METHOD OF PEELING FRUITS AND VEGETABLES WITH CARBOXYLIC ACIDS Novel process for peeling fruits and vegetables which yields maximum skin removal coupled with minimum loss of flesh. The fruit or vegetable is contacted with an aqueous dispersion of a 3-18 carbon carboxylic acid at elevated temperatures for a time sufficient to loosen the peel, which can then be removed by mechanical action.