| 摘要 |
1,045,120. Preserving fruit, L. J. ABALO. May 6, 1965 [Aug. 26, 1964], No. 19125/65. Headings A2B and A2D. Fruits, especially those of the genus Musa such as bananas, are preserved by drying by partially confining the fruit (after peeling in the case of bananas) between opposed moisture absorptive boards over a period of about seven days and, while progressively applying pressure to the boards, exposing the boards to the direct rays of the sun and hence exposing the fruit to the atmosphere created by the sun for periods of preferably three to six hours per day and allowing the boards and fruit to cool between each exposure period. The boards are moved during exposure to maintain them perpendicular to the sun's rays. The fruit may be exposed to sulphur fumes prior to drying. The dried products may be mashed to form a uniform puree or paste, shaped into geometrical forms and coated as a confection. |
