Albedo hydrolysis modelling and digestion with reused effluents in the enzymatic peeling process of grapefruits.

Background: Until now, the optimisation of enzymatic peeling of grapefruit in the reactor has been obtained as the result of the semi-qualitative effects of enzyme activity. This work is an attempt to obtain quantified data. The reuse of enzymes to reduce costs in this process is unprecedented in the literature and is the aim of the present work.