Infrared Based Peeling of Fruits and Vegetables
OwnerZhongli Pan, Tara H. McHugh +2inventors
InventorsZhongli Pan, Tara H. McHugh, James B. Valenti-Jordan, Carlos H. Masareje
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Abstract
A method and apparatus for infrared peeling of fruits and vegetables is disclosed herein.
Claims13
A method for peeling fruits or vegetables comprising (i) exposing the fruit or vegetable to heat from at least one concave infrared emitter or plurality thereof (ii) wherein the distance between the fruit surface and the emitter surface is between 5-40 mm (iii) and the surface temperature of the fruits and vegetables during and after IR heating is 70-100° C. for a time sufficient to promote peeling and a tissue ratio of intercellular/intracellular area ranging from about 25% to 33%.
An apparatus for dry peeling of fruits and vegetables comprising a conveyor system for delivery of the fruit or vegetable to an area containing at least one concave infrared emitter or plurality thereof wherein the emitter temperature is 200-850° C. and the distance between the fruit surface and the emitter surface is between 5-40 mm.
Dependencies are inferred from the claim text.