Thin-peel fruit

In fruit penetration studies 8 pounds of fruit were first thoroughly scrubbed with warm 10% trisodium phosphate solution and then rinsed thoroughly with distilled water. Citrus fruits, if depth of penetration into the peel was of interest, were peeled in longitudinal sections with a buttonhook peeler and the albedo or white portion was separated from the flavedo or colored portion. The separated peel was placed in pie tins lined with waxed paper and dried in a forced draft oven at 65° C. for 16 hours. The dried peel was then crushed and steeped for 48 hours in a measured volume of benzene sufficient to cover the sample. If, on the other hand, only the total amount of DDT in the peel was of interest, the fruit was halved and juiced on a power juicer. The pulp was removed, the peel sliced, and the sample dried and treated as before. Thin-skinned fruits, such as apples, pears, and avocados, were peeled with a vegetable peeler, cores or seeds were removed, and the pulp was sliced in thin slices. Pulp and peel were then dried and treated in the same way as the citrus peel. The steeping completed, the samples were filtered through Sharkskin filter paper and the volume of benzene recovered was noted. 

Peels, cores, seeds or pits are removed, then the fruit is cut into thin slices. Fruit is dry when it is soft and pliable with no moist area in the center when cut. 

All gaseous sulfur products obtained as a result of incubation of sulfur-treated fruit were oxidized with alkaline hydrogen peroxide, precipitated as barium sulfate, and counted with a thin window Geiger counter. The peel and peel proteins were oxidized with magnesium nitrate, the sulfur was precipitated as barium sulfate according to standard methods, and counted as in the case of the gaseous products. Counting data, as reported, are fully corrected. 

The thin small blades of a Microplane zester cut spices, such as whole nutmeg, and the peel of fruit into minuscule pieces that are perfect for incorporating into batters and frostings. The zester slices into just the top outermost layer of citrus, so the bitter white pith does not get zested. The tool is really sharp, so be especially careful with kids around. This is definitely an essential for your baking kitchen you will find Microplanes in kitchenware stores. 

The fruit is, when ripe, a red drupe containing white seeds, the seed coat of which has a thin parchment-hke membrane, which is called silver membrane. The seed consists mainly of endosperm. The coffee-bean consists of the peeled seed, which is roasted at a temperature of 200-250°C, when the caffeine is partly sublimated, and the aromatic substances are formed. 

The yield of oil obtained commercially depends on numerous factors other than the type of machinery used, but rarely does it equal that analytically determined in the fruit skin. The thickness of the fruit skin is a major determinant as thick-skinned fruits yield much less oil than thin-skinned varieties, owing to the absorption of oil by the spongy albedo. The delay between harvesting and processing is also important as flacid peel yields less oil. On average, yields vary as follows ... 

Inoue, T. Tsubaki, S. Ogawa, K. Onishi, K. Azuma, J.-i. Isolation of hesperidin from peels of thinned Citrus unshiu fruits by microwave-assisted extraction. Food Chem. v. 123, p. 542-547, 2010. 

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