| 摘要 |
A method of separating the fruit flesh of nuts or kernels into a fibre mass, oil and cell liquid by tempering the fruit flesh to a temperature at which the oil is in fluid form without the proteins coagulating, comminuting by cutting and, in the exact moment of the cutting, centrifuging so that, the fruit flesh is divided into a fibre mass and a liquid mixture comprising oil and cell liquid, and, any occurring natural emulsions are broken down. The fibre mass is then separated from the liquid mixture by means of filtration.
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