Cold-pressed juice
After extracting juice from fruits and vegetables, the juice may be consumed raw, or the manufacturer may choose to put the juice through a preservation method such as HPP in order to extend shelf life and kill potentially harmful microorganisms. The HPP process allows the juice to be stored for about 30 days.
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.