| 摘要 |
An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed. |
