Abstract: A method of produce washing using a short-term wash device. The method of produce washing includes processing a product through the short-term wash device followed by a wash device, applying a short-term wash treatment using the short-term wash device to the product such that the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and applying a wash treatment using the wash device to the product such that the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time, wherein the pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

Abstract: A method for peeling tomatoes is disclosed, the method comprises the steps of providing a tomato having a peel and an underlying fruit; washing the tomato with a solution to break down naringenin chalcone in the peel; treating the tomato peel with a caustic solution including OH? molecules to separate the peel from the fruit; introducing pH adjusted water to the OH?-treated tomato; and peeling the tomato to remove the peel from the underlying fruit.

Abstract: Compositions and methods for removing thin and/or waxy skin of fruits and vegetables, in particular bell peppers, involving the immersion of the fruit or vegetable into a heated mixture that includes an ammonium salt and either hydrogen chloride or carborane, which facilitates the easy removal of the outer coating.

Abstract: A method for peeling fruits and vegetables, particularly those having thin skins, such as tomatoes includes immersing the fruit or vegetable in a boiling solution comprising carbamide and one of carborane and hydrogen chloride to loosen a peel thereof. In a particular embodiment, the carborane comprises trifluoromethanesulfonic acid. The fruit or vegetable is removed from the solution after a predetermined time period. The fruit or vegetable is cooled, and the loosened peel is removed from the fruit or vegetable.

Abstract: Methods, apparatuses, and systems for removing the peels/skins from agricultural produce, such as fruits and vegetables, are disclosed. The peel and/or the connection between the peel and the flesh of the produce can be at least partially destroyed by a caustic fluid and/or steam. Once the peel has been sufficiently loosened from the flesh, forced air may be applied to the surface of the produce to remove the loosened peel and any residual caustic fluid. Using air to remove the loosened peel instead of the conventional use of water significantly reduces the freshwater requirements and substantially reduces the quantity of wastewater discharge with very low concentration of contaminants. The peels, caustic fluid, and water can be collected and separated, after which the peels can be neutralized and fed to livestock, used as fertilizer, or used for pectin production, and the caustic fluid and residual water can recycled into the system.

Abstract: The object of the present invention is a novel fruit and vegetable transformation process for the production of hypoallergenic industrial derivatives in pieces (cubes, slices, segments etc.), intended mainly for individuals with OAS (Oral Allergy Syndrome) following the consumption of fresh products and/or the traditional industrial derivatives thereof, but also for general consumption in order to prevent sensitisation in atopic patients. In a second aspect, the present invention also relates to products that can be obtained by means of said process.

Abstract: Micro-optical elements such as lenses and wave-guides are manufactured by printing a hardenable optical fluid using digitally driven ink-jet technology. An array of micro-optical elements are precisely positioned in an electroformed substrate having a surface containing structural openings which serve as molds for micro-droplets of optical fluids deposited from an ink-jet printhead. The structural openings have a stepped down edge, a shelf-like support surface below the edge and a centered aperture in the substrate. The micro-optical element formed is controlled by the shape of the edge in the surface of the substrate and the radius by the volume of micro-droplets deposited into the structural opening. The structural openings can be circular, or any desired shape which is easily and precisely formed in an electroformed substrate.

Abstract: The removal of albedo in the preparation of a citrus fruit for consumption, in which a known aqueous solution of pectinase enzyme is used for its known albedo-removal function, but in the present circumstances a vacuum is used to primarily draw the pectinase enzyme to the interface of the albedo and the citrus fruit and only nominally to the interface of the albedo and the peel of the citrus fruit, so that removal of the peel carries with it the albedo and uncovers the citrus fruit in a desirable albedo-free condition.

Abstract: An improved higher capacity caustic peeler of fruits such as tomatoes. The peeler subjects the tomatoes to a caustic applicator with shallower buckets with apertures in the buckets and a higher number of caustic dispensing jets, and then provides peeling using a flexible cable cage, which tumbles the tomatoes. A pinch roller is used to remove the remainder of the peels (or skins).

Abstract: A process for peeling fresh citrus fruit to provide peeled whole fruit, with ease of peeling and with limited amounts of adhering albedo. The fresh citrus fruit are initially chilled to a temperature well below room temperature, preferably less than about 10 degrees C. The chilled fruit are then scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit are then immersed in an aqueous solution of a pectinase enzyme at an initial temperature of about 35 degrees C. The enzyme solution is then infused into the fruit, and after holding the infusion-treated fruit in the solution for a prescribed time period, without application of additional heat, the peel can be readily removed from the whole fruit.

Abstract: An apparatus peels fruit, in particular citrus fruit, by washing and sterilizing the fruit in a sterilizing bath. The washed and sterilized fruit is delivered to a perforator which makes a plurality of perforations through the outer surface of the peel of the fruit over its entire surface. The perforated fruit is then delivered to a conveyor which loads and orients the fruit so that it is spinning on the stem axis with the equator of the spinning fruit exposed to a plurality of slitting knives. The knives slit an equatorial cut through the outer surface of the peel. The slit and perforated fruit is then delivered to a carousel of canisters. Each canister is filled with fruit and an aqueous solution of a commercial pectinase. The solution is vacuum infused into the fruit so that the albedo attaching the peel to the fruit substantially disintegrates over a predetermined time period.

Abstract: A novel method for shell removal from hard-boiled eggs using chemical methods or, in alternative, a combination of chemical with mechanical methods. The acid or alkali is used to soften the egg shell prior to mechanical peeling or to dissolve the shell completely. The egg membrane is removed by treatment with alkali.

Abstract: An improved process for preparing individual fruit sections from fresh citrus fruit, with improved ease of peeling and sectioning and with reduced amounts of adhering albedo. The fresh citrus fruit are initially scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit is then immersed in an aqueous solution of a pectinase enzyme. A series of positive pressure pulses is applied to the immersed fruit, to infuse the enzyme solution into the albedo and, after storing the infusion-treated fruit for a prescribed time period, the peel and other membrane material can be readily removed from the fruit and the individual fruit segments readily separated from each other. Infusing the pectinase enzyme solution under pressure, rather than vacuum, and maintaining the solution at approximately room temperature, rather than an elevated temperature, significantly improves the ease of peeling and sectioning and reduces the amount of adhering albedo.

Abstract: A method of preparing citrus fruit sections with a fresh fruit flavor and appearance is disclosed. Thick albedo type grapefruit and oranges are cleaned and heated to a core temperature of about 20.degree. to 40.degree. C. They are subsequently scored to the juicy portion, vacuum infused with a commercial pectinase, incubated for critical time and temperature periods, and peeled. The resultant high quality fruit is stored in refrigeration.

Abstract: 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.

Abstract: Fruits and vegetables can be chemically peeled by dipping them in an alkali aqueous solution containing fatty acids having 10 to 18 carbon atoms.

Abstract: Fruits or vegetables are peeled by immersing a fruit or vegetable in an aqueous solution of an alkali to which is added (a) at least one member selected from polyoxyethylene sorbitan fatty acid esters and sucrose fatty acid esters having an HLB value higher than 9 and (b) at least one member selected from glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters and sucrose fatty acid esters having an HLB not higher than 9.

Abstract: Fruits or vegetables are peeled by immersing a fruit or vegetable in an aqueous solution of an alkali to which is added (a) at least one member selected from polyoxyethylene sorbitan fatty acid esters and sucrose fatty acid esters having an HLB value higher than 9 and (b) at least one member selected from glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters and sucrose fatty acid esters having an HLB not higher than 9.

Abstract: A washing and peeling composition for preparing fruits and vegetables contains an alkanolamine and a major amount of a carrier medium such as water. The alkanolamine is preferably monoethanolamine. A surface active agent such as a fatty alcohol sulfate, an alkylarylene sulfonate or a non-ionic agent may be added. The treatment is for one to thirty minutes at a temperature of at least about 20.degree.C depending on the fruit or vegetable concerned. The compositions enable a substantially higher yield of useful product.

Abstract: A method of peeling root vegetables by dipping the vegetables into hot aqueous sodium hydroxide, and drying them at 100.degree.-150.degree.C for 2-5 minutes by intense application of a drying gas, such as hot air or superheated steam, whereupon the root vegetables are allowed to rest for 3-10 minutes at ambient temperature.

Abstract: Apple sauce is produced in a continuous process stream without hand trimming by dicing the untrimmed, sometimes uncored fruit, electronically sorting the dices to reject blemished dices, and cooking and conventionally finishing the accepted blemish free dices. The reject dices are reduced to blemished and unblemished tissue by being either (1) rediced into smaller pieces and resorted, (2) sliced to further subdivide them while in an auxiliary processing path and returned to the process stream for resorting, (3) sliced to further subdivide them and resorted while in an auxiliary processing path whereafter surviving unblemished tissue is returned to the process stream, or (4) blemished dices from the original sorting or from the resorting of step 3 are routed to a separate cooker and fine screen finisher to produce a nearly blemish free fine sauce which in turn is blended with the conventionally finished sauce produced from the accepted dices. The fruit may be lye peeled prior to dicing.

Abstract: System for peeling fruits or vegetables wherein the peel is loosened by a double treatment with lye, each treatment being followed by a holding period. After the second holding period, the peel is removed directly, that is, without any application of radiant or other heat.