Orange peeling technologies.
Consumer demand for ready-to-eat products has stimulated the development of peeling techniques to prepare fresh-cut fruit and vegetables. The total peeling of oranges, that is, the removal of flavedo and albedo is difficult due to the adherence of the albedo to the segment membrane. Therefore, treatments which make peeling easier have been studied. This review comprehends patents and publications about orange peeling.
de Arruda
Maria C
MC
APTA, Pólo Centro Oeste, Unidade de Pesquisa de Bauru, Bauru, SP, Brazil. mcarruda@yahoo.com.br
Jacomino
Angelo P
AP
Pinheiro
Ana L
AL
Iuamoto
Marcia Y
MY
D032084:Citrus sinensis; D003258:Consumer Behavior; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000379:methods; D005638:Fruit; D006801:Humans; D010330:Patents as Topic