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Published on: July 15, 2018
Orange peeling technologies.
Maria C de Arruda1, Angelo P Jacomino, Ana L Pinheiro
1APTA, Pólo Centro Oeste, Unidade de Pesquisa de Bauru, Bauru, SP, Brazil. mcarruda@yahoo.com.br
Recent Patents on Food, Nutrition & Agriculture
|July 27, 2010
Summary
Consumer demand for ready-to-eat produce drives innovation in fruit and vegetable peeling methods. This review examines techniques and patents for easier orange peeling, addressing challenges with albedo removal.
Area of Science:
- Food Science
- Agricultural Engineering
Background:
- Growing consumer demand for ready-to-eat (RTE) fruits and vegetables.
- Challenges in processing fresh-cut produce, particularly the complete peeling of oranges.
- The difficulty in removing the albedo due to its adherence to the segment membrane.
Purpose of the Study:
- To review existing patents and publications on orange peeling techniques.
- To identify and analyze methods that facilitate the removal of both flavedo and albedo.
- To understand the advancements in orange processing for the RTE market.
Main Methods:
- Comprehensive literature search of scientific publications.
- Patent landscape analysis for orange peeling technologies.
- Review and synthesis of findings related to peeling treatments.
Main Results:
- Identified various treatments and technologies aimed at improving orange peeling efficiency.
- Highlighted the persistent challenge of albedo adherence and methods to overcome it.
- Documented innovations in the field through patent and publication data.
Conclusions:
- Effective orange peeling techniques are crucial for the expanding RTE fruit and vegetable industry.
- Further research into albedo detachment is needed to optimize processing.
- The reviewed literature and patents offer insights into current and future orange peeling solutions.
