| 摘要 |
1,090,355. Peeling fruit and vegetables. INTERNATIONAL MACHINERY CORPORATION S.A. Oct. 12, 1966 [Nov. 23, 1965], No. 45505/66. Headings A4C and A4D. A method of peeling fruit and vegetables comprises subjecting the fruit or vegetable to a heating medium to raise the temperature of a thin outer layer, subjecting the heated fruit or vegetable to the action of a caustic solution for a predetermined time to disintegrate the skin, and removing the loosened skin. In the apparatus of Fig. 1, potatoes are fed into a rotary steamer 40 comprising vanes 45 in sealing engagement with housing 41 via inlet 47 and subjected to steam at 43-80 p.s.i.g. fed through pipes 50 for 6-9 seconds to raise the thin outer layer to about 212‹F. They are discharged through exit 49 on to an endless, perforate belt 20 and carried through a lye bath 26 at about 150‹F. in 4-6 minutes. They are then discharged into a rotary washer 65 in which they are subjected to tumbling action and to high pressure water sprays to remove the skin. |
