Method and apparatus for rapid deastringency removal from persimmons
The acid-base reaction using citric acid and sodium bicarbonate effectively removes astringency from persimmons in a rapid and efficient manner, preserving flavor and crispness, addressing the limitations of existing methods and enhancing market competitiveness.
TW202631016APending Publication Date: 2026-08-01CHIAYI COUNTY FANLU TOWNSHIP FARMERS ASSOC
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Patent Information
- Application Number
- TW114101918
- Authority / Receiving Office
- TW · TW
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2025-01-16
- Publication Date
- 2026-08-01
AI Technical Summary
Technical Problem
Existing methods for removing astringency from persimmons are either costly, affect fruit texture, require specialized equipment, or leave residues, making them impractical for widespread adoption by farmers and consumers.
Method used
An acid-base reaction using citric acid and sodium bicarbonate to release carbon dioxide, creating an oxygen-deficient environment that converts soluble tannins into an insoluble polymeric state, thereby removing astringency without affecting the natural flavor and crispness of persimmons.
Benefits of technology
Rapid astringency removal in less than two days, preserving the natural flavor and crispness of persimmons, reducing processing time and losses, and enhancing market competitiveness.
✦ Generated by Eureka AI based on patent content.
Abstract
A method and apparatus for rapidly removing astringency from persimmons mainly comprises a holding unit, which includes a container holding a solution prepared by mixing sodium bicarbonate, citric acid, and water in appropriate proportions. Freshly picked persimmons are placed in this container, ensuring they are completely submerged in the solution. After removing air from the container, it is sealed and stored at indoor or outdoor temperatures for a preset time. The astringency is removed by the acid-base reaction between sodium bicarbonate and citric acid, releasing carbon dioxide. This method rapidly removes astringency without affecting the natural flavor and crispness of the persimmons, meeting consumer demand for fresh, natural agricultural products, reducing processing time and losses, increasing production capacity, and ultimately enhancing market competitiveness.
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