| 摘要 |
1,164,939. Chemical peeling of fruit and vegetables. M. PLOTKIN. 11 June, 1968 [13 June, 1967], No. 27296/67. Heading A4C. A method of removing the peel from fruit and vegetable, such as pears, peaches, apples, tomatoes or the like comprises immersing the fruit or vegetable for a short period in a non-toxic aqueous solution e.g. of calcium chloride, sodium hydroxide or glycerin, which is substantially at its boiling point, the boiling point of the solution being above 120‹C. |
