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.
Ultraviolet germicidal irradiation
Since the U.S. Food and Drug Administration issued a rule in 2001 requiring that virtually all fruit and vegetable juice producers follow HACCP controls, and mandating a 5-log reduction in pathogens, UVGI has seen some use in sterilization of juices such as fresh-pressed apple cider.