A watermelon slicer/de-rinder capable of storing the unused portion of watermelon is provided herein. Embodiments of the present invention comprise two main components, a base to which a watermelon is to be secured, and a slicing mechanism which cuts the watermelon. When enough slices of watermelon are removed, the slicing mechanism is placed back on the watermelon and the knife handles are pushed back in. The invention is attached to the watermelon and they are now ready for storing for future eating. The base of the watermelon slicer/de-rinder is used to secure the remaining watermelon and prevent it from falling.

Provided is an apparatus which simplifies the removal of an onion skin comprising a skin contacting side (1), a cutting and spreading element (2), and a lifting member (31, 32). After the cutting tip (22) of the cutting and spreading element (2) cuts into the outermost onion layer(s) at a top end of the onion and slides downwards along an outer contour of the onion towards a bottom end of the onion to create a cut along the contour of the onion, the lower lifting edge (312, 322) of the lifting member (31, 32) slots behind an inner edge of the cut outermost onion layer(s) and the lifting member (31, 32) lifts up portions of the onion layer(s) in contact therewith as it slides downwards until it passes through the bottom end of the onion, thereby allowing a user to split apart the lifted portions along the cut to remove the outermost onion layer(s) together with outer hard skin of the entire onion in one go.

A peeling process and system comprising a primary peeling device; a sorting device arranged to sort product output from the primary peeling device into peeled product and partially peeled product; a secondary peeling device arranged to receive the partially peeled product output from the sorting device; and a peel control system to monitor the peel quality of product detected in at least one position after the primary peeling device and control the peeling system in response to same.

Provided is an apparatus which simplifies the removal of an onion skin comprising a skin contacting side (1), a cutting and spreading element (2), and a lifting member (31, 32). After the cutting tip (22) of the cutting and spreading element (2) cuts into the outermost onion layer(s) at a top end of the onion and slides downwards along an outer contour of the onion towards a bottom end of the onion to create a cut along the contour of the onion, the lower lifting edge (312, 322) of the lifting member (31, 32) slots behind an inner edge of the cut outermost onion layer(s) and the lifting member (31, 32) lifts up portions of the onion layer(s) in contact therewith as it slides downwards until it passes through the bottom end of the onion, thereby allowing a user to split apart the lifted portions along the cut to remove the outermost onion layer(s) together with outer hard skin of the entire onion in one go.

Described is an apparatus for peeling a mango which includes: a frame defining a seat designed to receive a mango to be peeled; an operating element projecting in the seat and designed to constitute a pivot of rotation for a mango; a handling device having an operating surface designed to interfere with the peel of a mango for exerting on it a traction by friction; the handling device facing the operating element in such a way that a passage for a mango is defined between them; drive means connected to the operating surface to operate it according to a movement designed to force a mango against the operating element and through the passage; elastic means designed to oppose the distancing of the operating element from the operating surface in order to elastically adapt the width of the passage to a mango; a blade placed in the passage and spaced from the operating surface in order to remove a surface layer of the mango.

The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70° C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360°) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.

Provided is an automatic all-in-one machine for clearing, peeling, and cleaning yams, including: a rack; a two-end removing mechanism arranged on the rack; a conveying mechanism arranged on the rack and arranged in coordination with a storage box of the two-end removing mechanism; a feeding mechanism arranged on the rack, an input end of the feeding mechanism being coordinated with and connected to an output end of the two-end removing mechanism; a peeling and cleaning mechanism arranged on the rack, the peeling and cleaning mechanism being arranged in coordination with and adjacent to the feeding mechanism; and a controller connected to the two-end removing mechanism, the conveying mechanism, the feeding mechanism, and the peeling and cleaning mechanism respectively. Through the technical solution of the present invention, yams with different thicknesses and lengths can be automatically removed at both ends, peeled, and cleaned, which reduces waste and makes peeled cleaning cleaner.

The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70 C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.

A method and apparatus for causing attrition to an outer surface of a food product to provide a removed portion of the food product and a remainder of the food product. In a first aspect, an abrasive stream contacts the outer surface of the food product, thereby separating at least a portion of the outer surface of the food product from the remainder of the food product to provide the removed portion of the food product. In a second aspect, the apparatus includes a product positioner to position the food product in an attrition zone and a nozzle for discharging the abrasive stream into contact with the food product in the attrition zone. The abrasive stream can be food grade and can include a food grade fluid and a food grade abrasive, for example, air and salt, respectively.

Systems and methods are provided for removing a covering from produce. An example system includes a structure for supporting a plurality of rollers, the structure being configured to turn a first roller and a second roller. The first roller comprises a first plurality of gear shaped structures, and the second roller comprises a second plurality of gear shaped structures. The first and second gear shaped structures are configured to contact the produce and remove the covering from the produce when the first roller and the second roller are turned.