Physicochemical process for removing skin surrounding dried fruit, in particular hazelnuts, without damaging the fruit

摘要

Removing the skin surrounding or partially surrounding dried fruit, depending on the quality, can be achieved simply but completely by dipping the fruit into an aqueous sodium hypochlorite solution (generally termed Eau de Javelle) with subsequent washing in water with shaking of the fruit during the washing and drying process by a warm-air stream.