Cold-pressed juice
Making cold-pressed juice is a two-step process. The first stage is to shred the fruits and vegetables into a pulp. Typically the shredding process uses a steel rotating disc. Produce is loaded into a large hopper feeding tube and typically falls into a filter bag. The second process is the hydraulic press; this exposes the shredded produce to extreme pressures between two plates. The pressure causes the juice and water content from the produce to drip into a collection tray below, leaving behind the fibre content in the filter bag. The fibre left behind is generally composted, recycled in food products or discarded.
Edwin L. Moore
Moore went to the Citrus Research Center in Lake Alfred to enhance commercial evaporation methods and also studied the chemical characteristics of the new juice. A patent was awarded in 1948 on the process they developed, but it was claimed by the USDA, which cited the use of its facilities. Moore's work on the project helped establish minimum quality standards for frozen concentrated orange juice.