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
The research started in 1942 and it took three years for MacDowell, Moore and Atkins to perfect a method of producing frozen concentrated orange juice that is still utilized today. The process of concentration that was previously being used involved heating the juice so that the water would evaporate. The three researchers invented a process called the cutback process, in which the flavor of orange juice was retained by adding a bit of fresh juice to the concentrate and then freezing it. This new process restored some of the Vitamin C that was lost in heating, thereby creating a more nutritious product. The process helped accelerate the growth of citrus production in Florida and helped create the frozen food industry.