| 摘要 |
<p>A method of separating juice vesicles from a citrus fruit includes the step of forming a plurality of generally circumferential scores between a stem end and a stylar end of a citrus fruit (103). Preferably each score extends at least through a flavedo of a peel of the fruit. Next the fruit is cut into a plurality of slices in a direction normal to a longitudinal axis defined by the stem end and the stylar end (105). The slices are then frozen (108-110), and an impulsive force is applied to the slices to form a plurality of fruit components (112). These fruit components comprise juice vesicles and other fruit components, such as the peel, connective membranes, and seeds. The juice vesicles are then mechanically separated from the other fruit components (113).</p> |
