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.
Anthony T. Rossi
A major breakthrough came in 1954, when Rossi invented and patented a pasteurization process to aseptically pack pure chilled juice in glass bottles, allowing it to be shipped and stored without refrigeration. For the first time, it was possible to offer the consumers over a widespread area the fresh taste of orange juice made from 100-percent fruit. Soon thereafter, he also devised a method of freezing pure whole citrus juice in blocks for storage and shipping.