Citrus fruit peeling process

Abstract

An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.

1 - 29 . (canceled) 
     
     
         30 . A method of determining the unknown concentration of a known enzyme having a nominal concentration and effective against a known substrate comprising the steps of:
 determining a concentration test range extending above and below the nominal concentration;   determining a plurality of test concentrations in the concentration test range from a minimum value to a maximum value;   preparing a corresponding plurality of standard samples, each having one of the plurality of test concentrations;   preparing a substrate solution containing the known substrate at a concentration exceeding the concentration at which the substrate could be consumed by the enzyme of the standard sample having the maximum value;   mixing a fixed quantity of the each standard sample with a fixed quantity of the substrate solution;   determining the viscosity of each standard sample mixed with the substrate test solution;   correlating the viscosities and enzyme concentration for standard samples;   selecting a sample of an enzyme solution with unknown concentration;   mixing a quantity of the sample corresponding to the fixed quantity of the standard sample with the substrate solution also having the fixed quantity;   determining viscosity of the sample; and   comparing the sample viscosity to the correlation of the viscosities and concentrations for the standard samples to determine the enzyme concentration of the sample.   
     
     
         31 . The method of determining the unknown concentration of a known enzyme of  claim 30 , wherein the known enzyme is a pectinase; and the substrate is pectin. 
     
     
         32 . The method of determining the unknown concentration of a known enzyme of  claim 30 , wherein the nominal concentration is less than about 1% by weight. 
     
     
         33 . The method of determining the unknown concentration of a known enzyme of  claim 30 , wherein the nominal concentration is about 0.15% by weight. 
     
     
         34 . The method of determining the unknown concentration of a known enzyme of  claim 30 , wherein the correlation of viscosities and known concentrations comprises a calibration curve.