| 摘要 |
Procedure that consists in the peeling of citrus fruits by replacing the pericarp by another artificial one that is easy to open, the automatic mechanical peeling of oranges and lemons, including making full use of the epicarp and mesocarp obtaining from them aromatic fatty acids and pectins. And to make use of the endocarp principally of oranges, after stabilising them, a second artificial peel or pericarp is applied, of various types of composition, using for example, a mixture of open- chain hydrocarbons derived from CH4 with higher fatty acid esters and a colloidal suspension that could be H2Mg3, or something else, accompanied by a B-glucoside, that is used to simulate a flexible peel so that it can be half opened by pulling off a strip of paper or film that has previously been applied to the fruit, fully covering it.
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