FTNON Peeling with the help of enzymes

for oranges, grapefruits, mandarins etc.

In a combined project FTNON, the Dutch ATO research institute and a leading Dutch producer of fresh cut vegetables and fruit, have developed a new method with which oranges can be peeled quickly and well.
Until now there was not any peeling method available to peel oranges efficiently. The present mechanical methods lead to high peeling losses. Furthermore, the orange parts are often damaged, which results in loss of juice and a bad quality. Peeling by hand is particularly laborious and therefore not cost-effective too. With the new method food grade enzymes are put under the peel of the orange. These enzymes decompose the white tissue between the peel and the fruit, through which the orange is easily loosed from the peel. Than the peel is removed and the orange can be divided in parts without much effort, simply and hygienically. The parts stay intact which leads to a long shelf life (at least 10 days) and a high product quality.
Another advantage is the good conservation of flavours. Moreover, the parts are attractive to see, gleaming and clean. They can be used in e.g. fruit salads and bakery products, as they make a very pretty sight.
At this moment capacities of 100 kg/h to 1,000 kg/h are possible for this installation.

Also for other citrus fruits

This method is developed and tested with oranges at first. In the meantime experiments are conducted with mandarins and grapefruits, also with good results.

FTNON delivers tailor-made machines. Therefore capacity and dimensions will depend on your product and specific requirements. All our machines are constructed of stainless steel wherever possible and comply with the stringent, international standards in the field of safety and hygiene.

Download

It is possible to download the PDF file here.
FTNON Peeling with the help of enzymes.pdf