METHOD OF PEELING FRUITS AND VEGETABLES WITH CARBOXYLIC ACIDS

摘要

METHOD OF PEELING FRUITS AND VEGETABLES WITH CARBOXYLIC ACIDS Novel process for peeling fruits and vegetables which yields maximum skin removal coupled with minimum loss of flesh. The fruit or vegetable is contacted with an aqueous dispersion of a 3-18 carbon carboxylic acid at elevated temperatures for a time sufficient to loosen the peel, which can then be removed by mechanical action.