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INFUSION OF CITRUS FRUIT PEEL BY LOW‐PRESSURE FLUID INJECTION USING A SELF‐SEALING NOZZLE
Author(s) -
PAO STEVEN,
PETRACEK PETER D.
Publication year - 1998
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1998.tb00438.x
Subject(s) - nozzle , body orifice , water pressure , water injection (oil production) , chemistry , materials science , composite material , environmental science , petroleum engineering , geology , environmental engineering , anatomy , mechanical engineering , biology , engineering
Removal of citrus peel is facilitated by infusion of water into the peel. A low‐pressure fluid injection (LPFI) technique was developed to improve infusion efficacy. Water under low pressure (340 to 1700 mbar) was forced through an opening formed near the equator of the fruit. The water spread uniformly throughout the albedo before exiting through an additional hole made on the opposite side of the fruit. Increasing pressure and flow rate reduced injection time, but excessive levels created high internal pressures that occasionally caused peels to rupture. A rubber bulb with an orifice at the tip created a nozzle that produced a water‐tight interface with the fruit during injection.