WO2018160580A1

WO2018160580A1 - Methods and apparatuses for peel loosening for peeling fruit

Info

Publication number: WO2018160580A1
Application number: PCT/US2018/019987
Authority: WO
Inventors: Brandon R. COLES; Mark Jackson; Danny Milla LAKELAND
Original assignee: John Bean Technologies Corporation; The Coca-Cola Company
Priority date: 2017-02-28
Filing date: 2018-02-27
Publication date: 2018-09-07
Also published as: WO2018160580A8

Abstract

A method of loosening a peel of a fruit, the fruit having a peel portion and an endocarp portion, includes peel loosening to begin to remove the peel from the fruit, wherein peel loosing includes the application of linear and rotational forces on the peel of the fruit. A peel loosening apparatus for a fruit having a peel portion and an endocarp portion includes a first pinching portion having a first pinching surface; a second pinching portion having a second pinching surface, wherein at least one of the first and second pinching portions are configured for rotational movement; and a linear actuator for translational movement at least one of the first and second pinching surfaces such that the pinching surfaces are configurable between a first position to pinch at least a portion of the peel of the fruit and a second position to receive or release the fruit.

Description

METHODS AND APPARATUSES FOR PEEL LOOSENING

FOR PEELING FRUIT

CROSS-REFERENCE TO RELATED APPLICATION This application claims the benefit of U.S. Provisional Application

No. 62/464773, filed on February 28, 2017, the disclosure of which is incorporated by reference herein in its entirety.

BACKGROUND

Citrus fruits have a peel (flavedo outer layer and albedo inner layer) and an endocarp (the inner most layer of the citrus fruit containing the juice). The juice vesicles (or juice sacs) of a citrus fruit are contained in the fruit's endocarp with each vesicle having a thin membrane surrounding a small amount of juice. The juiciness of the juice vesicles depends on the species, variety, season, and the tree the fruit grew on.

In squeezing citrus fruit juice, the membranes of the individual vesicles are fractured such that the juice can be extracted. As the juice is extracted from the individual vesicles, the membranes themselves become pulp in the juice. The pulp can be removed from the juice by being filtered out.

In some applications, it is desirable to maintain the vesicles containing the juice of the fruit in their unbroken form. Depending on the variety of the citrus fruit, removing the peel from the fruit while keeping the vesicles in their unbroken form can be a difficult task. Some previously developed methods for whole vesicle extraction include cutting the peel off, either by hand or mechanically. By-hand processing requires extensive labor, while automated mechanical processing can result in significant yield losses of the whole vesicles. Processes have been developed to soften the peel and make it easier to remove, but it still can be difficult to consistently remove a softened peel.

Therefore, embodiments of the present disclosure are directed to improved methods and apparatuses for peeling citrus fruit.

SUMMARY

This summary is provided to introduce a selection of concepts in a simplified form that are further described below in the Detailed Description. This summary is not intended to identify key features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter. In accordance with one embodiment of the present disclosure, a method of peeling a fruit, the fruit having a peel portion and an endocarp portion, is provided. The method includes peel loosening to begin to remove the peel from the fruit, wherein peel loosing includes the application of linear and rotational forces on the peel of the fruit; and peel removal.

In accordance with another embodiment of the present disclosure, a method of loosening a peel of a fruit, the fruit having a peel portion and an endocarp portion, is provided. The method includes peel loosening to begin to remove the peel from the fruit, wherein peel loosing includes the application of linear and rotational forces on the peel of the fruit.

In accordance with another embodiment of the present disclosure, a method of peeling a fruit having a peel portion and an endocarp portion, is provided. The method includes peel preparation comprising pin-pricking, scoring, or slitting the peel at a plurality of locations; peel degradation selected from the group consisting of vacuum treatment, pressure treatment, bath treatment, enzyme treatment, and combinations thereof; peel loosening to begin to remove the peel from the fruit, wherein peel loosing includes the application of linear and rotational forces on the peel of the fruit while protecting the endocarp portion of the fruit; and peel removal, wherein at least a portion of the endocarp portion after peel loosening and peel removal is whole vesicles.

In any of the embodiments described herein, peel loosening may include initiating peel removal by pinching the peel between two pinching surfaces.

In any of the embodiments described herein, peel loosening may include rotating the two pinching surfaces in opposite directions.

In any of the embodiments described herein, a method may further include protecting the endocarp portion of the fruit during peel loosening.

In any of the embodiments described herein, protecting the endocarp portion of the fruit during peel loosening may include cupping the fruit to substantially prevent squeezing the endocarp portion of the fruit.

In any of the embodiments described herein, at least a portion of the remaining endocarp portion after peel loosening and peel removal may be whole vesicles.

In any of the embodiments described herein, at least 20% of the remaining endocarp portion after peel loosening and peel removal may be whole vesicles. In any of the embodiments described herein, a method may further include peel preparation prior to peel loosening.

In any of the embodiments described herein, peel preparation may include pin- pricking, scoring, or slitting the peel at a plurality of locations.

In any of the embodiments described herein, a method may further include peel degradation after peel preparation.

In any of the embodiments described herein, peel degradation may be selected from the group consisting of vacuum treatment, pressure treatment, bath treatment, enzyme treatment, and combinations thereof.

In any of the embodiments described herein, an enzyme treatment may include the use of the enzyme pectinase.

In accordance with another embodiment of the present disclosure, a peel loosening apparatus for a fruit having a peel portion and an endocarp portion, is provided. The apparatus includes a first pinching portion having a first pinching surface; a second pinching portion having a second pinching surface, wherein at least one of the first and second pinching portions are configured for rotational movement; and a linear actuator for translational movement at least one of the first and second pinching surfaces such that the pinching surfaces are configurable between a first position to pinch at least a portion of the peel of the fruit and a second position to receive or release the fruit.

In accordance with another embodiment of the present disclosure, a peel loosening apparatus for a fruit having a peel portion and an endocarp portion, is provided. The apparatus includes a first pinching cup including a cylindrical wall having a first end defining a first pinching surface at the first end and a second end defining an inner cavity for receiving the fruit; a second pinching cup including a cylindrical wall having a first end defining a second pinching surface at the first end and a second end defining an inner cavity for receiving the fruit, at least one of the first and second pinching cups configured for rotational movement; and a linear actuator for translational movement at least one of the first and second pinching surfaces such that the pinching surfaces are configurable between a proximal relationship to pinch at least a portion of the peel of the fruit and a distal relationship to receive or release the fruit.

In any of the embodiments described herein, the first and second pinching portions each may include a first end defining an opening, an inner cavity, and a second end. In any of the embodiments described herein, the first ends of the first and second pinching portions may define the first and second pinching surfaces.

In any of the embodiments described herein, the cross-sectional area of the inner cavity may decrease from the first end to the second end in either or both of the first and second pinching portions.

In any of the embodiments described herein, the second end of the cylindrical wall of either or both of the first and second pinching portions may be a closed end defining a cup.

In any of the embodiments described herein, the second end of either or both of the first and second pinching portions may be a contoured surface to mate with the shape of the fruit.

In any of the embodiments described herein, the second end of either or both of the first and second pinching portions may include an abrasive surface to abrade the fruit.

In any of the embodiments described herein, the first pinching portion may be configured for a first rotational movement and the second pinching portion may be configured for a second rotational movement, and the second rotational movement may be different from the first rotational movement in at least one of speed of rotation and direction of rotation.

In any of the embodiments described herein, at least one or both of the first and second pinching portions may be configured to protect the endocarp portion of the fruit when at least a portion of the peel is being pinched.

In any of the embodiments described herein, protecting the endocarp portion of the fruit during peel loosening may include cupping the fruit to substantially prevent squeezing the endocarp portion of the fruit. DESCRIPTION OF THE DRAWINGS

The foregoing aspects and many of the attendant advantages of this disclosure will become more readily appreciated by reference to the following detailed description, when taken in conjunction with the accompanying drawings, wherein:

FIGURE 1 is a schematic illustration of a citrus fruit;

FIGURE 2 is a schematic illustration of a process flow chart for a method of peeling fruit in accordance with embodiments of the present disclosure; FIGURES 3-5 are a series of views directed to an apparatus and method for peeling fruit in accordance with embodiments of the present disclosure; and

FIGURES 6-8 are a series of cross-sectional views directed to the apparatus and method for peeling fruit provided in FIGURES 3-5. DETAILED DESCRIPTION

The detailed description set forth below in connection with the appended drawings, in which like numerals reference like elements, is intended as a description of various embodiments of the disclosed subject matter and is not intended to represent the only embodiments. Each embodiment described in this disclosure is provided merely as an example or illustration and is not to be construed as preferred or advantageous over other embodiments. The illustrative examples provided herein are not intended to be exhaustive or to limit the claimed subject matter to the precise forms disclosed.

In the following description, numerous specific details are set forth to provide a thorough understanding of one or more embodiments of the present disclosure. It will be apparent to one skilled in the art, however, that many embodiments of the present disclosure may be practiced without some or all of the specific details. In some instances, well-known processes have not been described in detail in order not to unnecessarily obscure various aspects of the present disclosure. In addition, it will be appreciated that embodiments of the present disclosure may employ any combination of features described herein. Further, the processes disclosed herein may be carried out serially or in parallel where applicable, or can be carried out in a different order.

The present disclosure may include references to directions, such as "forward," "rearward," "front," "back," "upward," "downward," "lateral," "medial," "in," "out," "extended," "advanced," "retracted," "vertical," "horizontal," "proximal," "distal," "central," etc. These references, and other similar references in the present disclosure, are only to assist in helping describe and understand the particular embodiment and are not intended to limit the present disclosure to these directions or locations. The present disclosure may also reference quantities and numbers. Unless specifically stated, such quantities and numbers are not to be considered restrictive, but representative of the possible quantities or numbers associated with the present disclosure. Also in this regard, the present disclosure may use the term "plurality" to reference a quantity or number. In this regard, the term "plurality" is meant to be any number that is more than one, for example, two, three, four, five, etc. In an embodiment, "about," "approximately," etc., means plus or minus 5% of the stated value.

Embodiments of the present disclosure are directed to methods and apparatuses for peeling fruit. In accordance with embodiments of the present disclosure, methods and apparatuses for separating whole vesicles from the peel of a citrus fruit are provided. Further in accordance with embodiments of the present disclosure, methods including a process of peel loosening prior to peeling the fruit are provided.

Referring to FIGURE 1, an exemplary orange 10 has been cut transversely to show its internal structure. The outside of the orange 10 is the flavedo 12, a tough, waxy outer layer. Toward the center, the orange 10 includes the endocarp 14, which includes a plurality of fruit sections 16, each of which is surrounded by a membrane 18. Between the membrane 18 and the flavedo 12 is the albedo 20, which tends to be a pithy white layer. As described herein, the peel 22 includes the flavedo 12 and albedo 20. Each fruit section 16 of the endocarp 14 includes a plurality of juice vesicles (not shown).

Citrus fruits commonly used to make juices may include oranges, lemons, limes, and grapefruit. Although designed for peeling citrus fruits, embodiments of the present disclosure may also be useful for peeling other fruits having peels and endocarps, including, but not limited to, apples, peaches, plums, bananas, pomegranates, etc.

In squeezing citrus fruit juice, the individual vesicles are typically fractured to access the juice of the fruit. For applications in which separated whole vesicles of the fruit are desired, the citrus fruit peel is loosened and peeled with reduced squeezing action on the whole vesicles in accordance with embodiments of the present disclosure.

Referring to FIGURE 2, a method of peeling citrus fruit is provided. One method 30 includes peel loosening 32 and peel removal 34. Peel loosening 32 may also be described as damaging or pinching of the peel 22 of the fruit 10 to prepare it for peel removal 34. Peel removal 34 is substantial removal of the entire peel 22 of the fruit 10. Other methods in accordance with embodiments of the present disclosure may include optional processes of peel preparation 36 and/or peel degradation 38 prior to peel loosening 32 and peel removal 34.

Exemplary peel preparation 36 may include the peel 22 being pin-pricked, scored, and/or slit a number of times through the flavedo 12 to the albedo 20. Although some piercing of the fruit sections 16 may occur, peel preparation 36 is not intended to pierce the fruit sections 16. The type and amount of peel preparation 36 may depend on the type, variety, and maturity of the fruit. For example, methods for preparing softer fruits may not always include pin-pricking, and may only include scoring or slitting the peel 22. Methods for preparing harder fruits may include pin-pricking and scoring or slitting preparation methods.

In one embodiment of the present disclosure, the fruit peel 22 may be pin-pricked to roughen the surface of the fruit peel 22. Pin pricking may cover some or all of the outer flavedo 12 of the fruit 10. One suitable method for pin-pricking may be achieved using a MORE (Modular Oil Recovery Equipment) extractor, manufactured by John Bean Technologies Corporation, which is used for extracting essential oils from the outer skins of citrus fruits and described in U.S. Patent No. 7316181, the disclosure of which is incorporated by reference herein.

In one embodiment of the present disclosure, the peel 22 may be scored or slit in addition to or in lieu of pin-pricking. As a non-limited example, the peel 22 of the fruit 10 may be scored or slit by a knife system. The scoring or slitting system may result in, for example, 4-8 scores or slits into the peel 22 of the fruit 10. As mentioned above, peel preparation 36 is not intended to pierce the fruit sections 16, even though some piercing of the fruit sections 16 may occur.

Other methods in accordance with embodiments of the present disclosure may include optional peel degradation 38 prior to peel loosening 32 and peel removal 34 and after optional peel preparation 36. Peel degradation 38 processes may include, for example, vacuum treatment, pressure treatment, solution treatment, enzyme treatment, and combinations thereof. For example, the fruit 10 may be immersed in a bath and/or subjected to a vacuum or pressure environment. The bath may behave as a super solvent to dissolve the pectin and soften the albedo 20, cellulose, and hemicellulose to such an extent that portions of the peel 22 can be subsequently removed by mechanical means. The conditions and duration of peel degradation 38 may depend on the type of fruit, variety, and maturity of the fruit.

In one non-limiting example of the present disclosure, a bath solution for peel degradation 38 includes a buffer solution to maintain a desired acidic pH, such as citric acid and sodium citrate, and an enzyme mixture. The bath is subjected to a vacuum, which may be held for a suitable time period, to pull the air pockets from inside the fruit peel 22. When the vacuum is released, the bath solution permeates through the scores or slits in the fruit peel 22 to access the albedo portion 20 of the peel 22. The fruit 10 incubates in the bath solution at an elevated temperature of a suitable time period in the range of about 30 to about 120 minutes.

Enzymes used in the bath may assist in the removal of the peel 22, including the albedo 20, from the endocarp portion 14 of a citrus fruit 10. The enzymes are used to at least partially digest the pectin and cellulose and thereby loosen the peel 22. In that regard, the bath in which the fruit is immersed may include a dilute solution of a suitable enzyme, to assist in dissolving the pectin. In accordance with embodiments of the present disclosure, a suitable enzyme mixture in the bath may include pectinase. In one embodiment of the present disclosure, a suitable enzyme mixture is Pectinex Smash XXL, manufactured by Novozyme. In one embodiment of the present disclosure, the enzyme concentration in the bath may be about 0.1%.

Suitable enzyme treatments for peel degradation are described in PCT International Patent Publication No. WO2015/0031166, the disclosure of which is incorporated by reference herein.

For some fruits, such as mandarin oranges, peel preparation and degradation processes may not be necessary to loosen the peel in accordance with methods and apparatuses described herein. In these embodiments of the present disclosure, the method for peel removal may only include peel loosening 32 and peel removal 34 processes, as seen in FIGURE 2.

For other fruits, after the skin has been prepared and/or degraded for removal, an apparatus can be used to loosen and tear the peel 22. After the peel 22 has been loosened and torn by a peel loosening apparatus, a peeling machine (such as a pinch-peeler) can be used to fully remove the damaged peel. (A damaged peel 24 in accordance with embodiments of the present disclosure can be seen in FIGURES 5 and 8.)

Now referring to FIGURE 3-8, a peel loosening apparatus 40 in accordance with one embodiment of the present disclosure will now be described. In the illustrated embodiment of FIGURES 3-8, loosening and initiating a tear in the peel 22 of the fruit 10 is accomplished by linear and rotational forces on the peel of the fruit 10, as indicated by arrows Al, A2, A3, and A4.

The peel loosening apparatus 40 of the illustrated embodiment of FIGURES 3-8 includes a first pinching portion 42 having a first pinching surface 44 and a second pinching portion 46 having a second pinching surface 48. As can be seen in FIGURES 4 and 5 (see also FIGURES 7 and 8), the pinching surfaces 44 and 48 come together to damage or pinch the peel 22 to create a damaged portion of the peel 24 from which peeling of the fruit 10 can be initiated, for example, using a pinch peeler device.

The peel loosening apparatus 40 includes a linear actuator 50 for translational movement (see arrow A3 in FIGURE 3 and arrow A4 in FIGURE 5) of at least one of the first and second pinching surfaces 44 or 48. When actuated, the first and second pinching surfaces 44 and 48 are configurable between a first position to pinch at least a portion of the peel 22 of the fruit 10 (see FIGURE 4) and a second position to receive or release the fruit 10 (see FIGURES 3 or 5).

In embodiments of the present disclosure, the pinching surfaces 44 and 48 may come together for a dwell time in the range of about 0.5 seconds to 3.0 seconds. In embodiments of the present disclosure, the force of the linear actuator 50 may be in the range of about 25 to about 50 psi (about 20 to about 50 pounds of force).

At least one of the pinching portions 42 or 46 is configured for rotational movement (see arrows Al and A2 in FIGURES 3 and 4). In the illustrated embodiment, both the first and second pinching portions 42 and 46 are configured for rotational movement, the first pinching portion 42 rotating in one direction (arrow A2) and the second pinching portion 46 rotating in the other direction (arrow Al).

In accordance with other embodiments of the present disclosure, the first pinching portion 42 is configured for a first rotational movement, and the second pinching portion 46 is configured for a second rotational movement, with the second rotational movement being different from the first rotational movement. The second rotational movement may be different in at least one of rotation or no rotation, speed of rotation, and direction of rotation.

In one embodiment of the present disclosure, as least one of the first and second pinching portions 42 and 46 may rotate at least one-half to one full rotation around the fruit 10 during the dwell time.

In the illustrated embodiment of FIGURES 3-8, the first and second pinching portions 42 and 46 each include a first end 60 defining an opening 62, an inner cavity 64, and a second end 66. The first ends 60 of the pinching portions 42 and 46 define the first and second pinching surfaces 44 and 48. The inner cavity 64 protects the endocarp portion 14 of the fruit 10 during the skin pinching process, such that at least some of the vesicles containing the juice of the fruit 10 remain in their unbroken form. In the illustrated embodiment, the first and second pinching portions 42 and 46 are each cups having a cylindrical outer wall 70. At the first end 60, an edge formed between the cylindrical outer wall 70 and the inner cavity 64 defines the pinching surface 44.

In the illustrated embodiment, the inner cavities 64 of the cups are shaped and contoured to receive a fruit 10. The inner cavities 64 of the cups protects the endocarp portion 14 of the fruit 10 while at least a portion of the peel 22 is being pinched by the pinching surfaces 44 and 48. Protecting the endocarp portion 14 of the fruit 10 during peel loosening includes cupping the fruit 10 to substantially prevent squeezing the endocarp portion of the fruit 10. In that regard, each cup receives a portion of the fruit 10. In the illustrated embodiment, each cup includes a half-spherical cavity 64, and the two cups come together to form a spherical cavity 64.

The cavities 64 of first and second pinching portions 42 and 46 may be formed in other shapes besides half-spherical cups. As non-limiting examples, the first and second pinching portions 42 and 46 may be shaped as funnels or cones for receiving the fruit 10 while protection the endocarp portion 14 of the fruit 10. In one embodiment of the present disclosure, the cross-sectional area of the inner cavity 64 decreases from the first end to the second end in either or both of the first and second pinching portions 42 and 46.

In the illustrated embodiment, the cavities 64 of first and second pinching portions 42 and 46 are a mirror image of one another. However, in other embodiments, the cavities 64 of first and second pinching portions 42 and 46 may be different from each other.

In embodiments of the present disclosure, the surfaces of the inner cavities 64 of the first and second pinching portions 42 and 46 may be made from any suitable materials includes metals, plastics, combinations of metals and plastics, etc. In some embodiments of the present disclosure, the inner cavities 64 of the first and second pinching portions 42 and 46 may include an abrasive inner surface to further assist with gripping and tearing the peel 22 of the fruit 10 to initial peel loosening. In one embodiment, the inner cavities 64 may include a plurality of small knives extending from the surfaces of the inner cavities 64 to assist with peel loosening.

In embodiments of the present disclosure, the cavities 64 are sized specific to the size of the fruit 10 being processed. For example, a series of peel loosening apparatuses 40 may be set up for parallel processing, with size sorting of the fruit 10 to direct the fruit 10 to the appropriately sized apparatus 40. In another embodiment of the present disclosure, size sorting may not be feasible after peel degradation. Therefore, the peel loosing apparatuses 40 may be sized based on calculation for fruit size. As a non- limiting example, the peel loosing apparatuses 40 may be sized based on an average fruit size specific to the type of fruit being processed.

A high capacity production model of an embodiment of the present disclosure may include a rotary, linear, or conveyor belt feed system.

Methods and apparatuses described herein separate at least some of the total whole vesicles in the citrus fruit from the peel of the citrus fruit. In accordance with embodiments of the present disclosure, a yield of whole (unbroken) vesicles compared to total weight of the fruit of greater than 20% may be achieved. In accordance with embodiments of the present disclosure, a yield of whole (unbroken) vesicles compared to total weight of the fruit of greater than 50% may be achieved. Of note, some fruits may have a peel weight in the range of about 15% to about 25% of the total weight of the fruit.

While illustrative embodiments have been illustrated and described, it will be appreciated that various changes can be made therein without departing from the spirit and scope of the disclosure.

Claims

CLAIMS The embodiments of the disclosure in which an exclusive property or privilege is claimed are defined as follows: METHOD OF PEELING A CITRUS FRUIT

1. A method of peeling a fruit, the fruit having a peel portion and an endocarp portion, the method comprising:

peel loosening to begin to remove the peel from the fruit, wherein peel loosing includes the application of linear and rotational forces on the peel of the fruit; and

peel removal.

2. The method of Claim 1, wherein peel loosening includes initiating peel removal by pinching the peel between two pinching surfaces.

3. The method of Claim 1, wherein peel loosening includes rotating the two pinching surfaces in opposite directions.

4. The method of Claim 1, further comprising protecting the endocarp portion of the fruit during peel loosening.

5. The method of Claim 4, wherein protecting the endocarp portion of the fruit during peel loosening includes cupping the fruit to substantially prevent squeezing the endocarp portion of the fruit.

6. The method of Claim 4, wherein at least a portion of the remaining endocarp portion after peel loosening and peel removal is whole vesicles.

7. The method of Claim 6, wherein at least 20% of the remaining endocarp portion after peel loosening and peel removal is whole vesicles.

8. The method of Claim 1, further comprising peel preparation prior to peel loosening.

9. The method of Claim 8, wherein peel preparation includes pin-pricking, scoring, or slitting the peel at a plurality of locations.

10. The method of Claim 8, further comprising peel degradation after peel preparation.

11. The method of Claim 10, wherein peel degradation is selected from the group consisting of vacuum treatment, pressure treatment, bath treatment, enzyme treatment, and combinations thereof.

12. The method of Claim 11, wherein an enzyme treatment includes the use of the enzyme pectinase.

13. A method of loosening a peel of a fruit, the fruit having a peel portion and an endocarp portion, the method comprising:

peel loosening to begin to remove the peel from the fruit, wherein peel loosing includes the application of linear and rotational forces on the peel of the fruit.

14. A method of peeling a fruit having a peel portion and an endocarp portion, the method comprising:

peel preparation comprising pin-pricking, scoring, or slitting the peel at a plurality of locations;

peel degradation selected from the group consisting of vacuum treatment, pressure treatment, bath treatment, enzyme treatment, and combinations thereof;

peel loosening to begin to remove the peel from the fruit, wherein peel loosing includes the application of linear and rotational forces on the peel of the fruit while protecting the endocarp portion of the fruit; and

peel removal, wherein at least a portion of the endocarp portion after peel loosening and peel removal is whole vesicles.

SYSTEM FOR PEELING A CITRUS FRUIT

15. A peel loosening apparatus for a fruit having a peel portion and an endocarp portion, the apparatus comprising:

a first pinching portion having a first pinching surface; a second pinching portion having a second pinching surface, wherein at least one of the first and second pinching portions are configured for rotational movement; and a linear actuator for translational movement at least one of the first and second pinching surfaces such that the pinching surfaces are configurable between a first position to pinch at least a portion of the peel of the fruit and a second position to receive or release the fruit.

16. The peel loosening apparatus of Claim 15, wherein the first and second pinching portions each include a first end defining an opening, an inner cavity, and a second end.

17. The peel loosening apparatus of Claim 16, wherein the first ends of the first and second pinching portions define the first and second pinching surfaces.

18. The peel loosening apparatus of Claim 16, wherein the cross-sectional area of the inner cavity decreases from the first end to the second end in either or both of the first and second pinching portions.

19. The peel loosening apparatus of Claim 16, wherein the second end of the cylindrical wall of either or both of the first and second pinching portions is a closed end defining a cup.

20. The peel loosening apparatus of Claim 16, wherein the second end of either or both of the first and second pinching portions is a contoured surface to mate with the shape of the fruit.

21. The peel loosening apparatus of Claim 16, wherein the second end of either or both of the first and second pinching portions includes an abrasive surface to abrade the fruit.

22. The peel loosening apparatus of Claim 15, wherein the first pinching portion is configured for a first rotational movement and the second pinching portion is configured for a second rotational movement, the second rotational movement different from the first rotational movement in at least one of speed of rotation and direction of rotation.

23. The peel loosening apparatus of Claim 15, wherein at least one or both of the first and second pinching portions is configured to protect the endocarp portion of the fruit when at least a portion of the peel is being pinched.

24. The peel loosening apparatus of Claim 23, wherein protecting the endocarp portion of the fruit during peel loosening includes cupping the fruit to substantially prevent squeezing the endocarp portion of the fruit.

25. A peel loosening apparatus for a fruit having a peel portion and an endocarp portion, the apparatus comprising:

a first pinching cup including a cylindrical wall having a first end defining a first pinching surface at the first end and a second end defining an inner cavity for receiving the fruit;

a second pinching cup including a cylindrical wall having a first end defining a second pinching surface at the first end and a second end defining an inner cavity for receiving the fruit, at least one of the first and second pinching cups configured for rotational movement; and

a linear actuator for translational movement at least one of the first and second pinching surfaces such that the pinching surfaces are configurable between a proximal relationship to pinch at least a portion of the peel of the fruit and a distal relationship to receive or release the fruit.