Fleshy fruit processing

In citrus fruits, where the outer skin or epicarp is a composite structure containing certain flavouring substances, it would be detrimental to juice quality if the fruit were subjected to direct pressure as is the case with the fleshy fruits, that is, soft fruits, pome fruits and stone fruits. Stone fruits, before being processed for juice separation, must first be separated from their stones, or pits, in order to facilitate ease of handling and to avoid unwanted notes in the finished... 

Extraction. The raw material for the fat and oil industry comes from animals (hogs, sheep, and fatty fish) fleshy fruits (palm and olive) and various oilseeds. Most oilseeds are grown specifically for processing of oils and protein meals. 

Ripened Ume fruit (P. mume) was taken and the fleshy cover was removed to obtain the seeds. The upper layer of the seeds was cracked with a hammer to give the soft kernels inside. Those kernels were collected and crushed in the process homogenizer at 4 °C, with 10 mM potassium phosphate buffer, pH 6.0, to give a milky suspension. The suspension was filtered through four layers of cheesecloth to remove the insoluble part. The HNL activity shown by P. mume extract was 6.9 U mg in the milky suspension. ... 

East Asia. The edible parts of the fruit are the fleshy calyx, which can make refreshing drinks and is also processed into jelly. 

Medical preparations of mushrooms use fruiting bodies, mycelia, or sclerotia and are prepared in forms of tablets, pills, or extracts. In contrast to the term medical food, functional food applies to products which are consumed in their natural forms or transformed only by food processing techniques. As food we understand it to be fresh fleshy fungi, in a dried or frozen form which are cooked or prepared for alternative consumption, or eaten raw. 

Botanically, fruits are the matured ovary with, or without seeds, and sometimes with the remains of floral parts. The fruit wall, which may be either dry or fleshy is known as the pericarp and forms the edible part of most fruits. In the case of strawberries it is the swollen receptacle that forms the edible fruit. Most common fruits are used for dessert purposes, but what is not sold on the domestic market may be used as the starting material for several products of value in food processing. These include (a) fruit pieces, pulp, and puree (b) dehydrated fruit (c) fruit juices and concentrates (d) fruit powders (e) preserved fruits (canned or bottled) and (f) jams and jellies. 

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