Abstract: Apparatus, method, and product resulting therefrom in which fruit having skins, seeds, and meat is extruded through a perforated drum to provide a small particle size pulp. The pulp is immediately heated quickly to a temperature above the inactivating temperature of the discoloring enzymes of the fruit within a time period less than is necessary for the enzymes to cause discoloration. The pulping process maximizes pectin in the pulp to give the pulp a high viscosity. Particles remain in the pulp to give the pulp a good, discernible bite or mouth feel. The volatile flavors and aromas are trapped in the pulp by heating the pulp in a closed container while causing the enzymes to be inactivated with heat.

Abstract: A method for preparing fruit sauce is disclosed wherein fruit having skins, seeds, and meat is extruded through a perforated drum to provide a small particle size pulp. The pulp is immediately heated quickly to a temperature above the inactivating temperature of the discoloring enzymes of the fruit within a time period less than is necessary for the enzymes to cause discoloration. The pulping process maximizes pectin in the pulp to give the pulp a high viscosity. Particles remain in the pulp to give the pulp a good, discernible bite or mouth feel. The volatile flavors and aromas are trapped in the pulp by heating the pulp in a closed container while causing the enzymes to be inactivated with heat.

Abstract: A system for controlling the moisture content of moisture absorbing fruit products to achieve a uniform moisture content of the product. The continuous flow of raw product in chip, diced, extruded or comminuted form initially enters a rotating reel where the product is tumbled and exposed to a high-humidity environment for increasing the moisture content beyond a target value. The added humidity can be in the form of steam or water spray. The product continuously flows from the reel wherein moisture is added to a drying reel which reduces the moisture content of the product to specific target values. Although the original moisture content of raw fruit product entering the system may vary considerably, contact between product during mixing in the moisture adding and drying reels causes the final product to assume uniform and consistent characteristics.

Abstract: An apparatus for facilitating separation of peel from fruit in which the fruit is sequentially loaded into a plurality of pockets extending around the circumference of a vertical, rotating reel. The reel is mounted in a tank holding a caustic treating solution so that the fruit in the pockets is carried downwardly into the solution as the reel rotates. Incoming fruit is conveyed into a receiving tank containing the solution so that the solution cushions the fall of the fruit from the conveyor. The solution is heated and recirculated into the receiving tank thereby carrying the fruit over a weir and into the pockets in the reel. The pockets are formed by a plurality of spaced apart paddles or dividers extending from a relatively large hub to the outer periphery of the wheel. The inner portions of the paddles are perforated so that the solution flows between pockets and through the fruit which, being less dense than the solution, is urged toward the hub by buoyant forces.