Cold-pressed juice
Cold-pressed juice refers to juice that uses a hydraulic press to extract juice from fruit and vegetables, as opposed to other methods such as centrifugal or single auger.
Orange juice
The processing of orange to frozen concentrated orange juice begins with testing the orange fruit for quality to ensure it is safe for the process. Then the fruit is cleaned and washed thoroughly and orange oil is taken from the peel of the orange. Next, the juice is extracted from the orange and is screened in order to remove seeds and large pieces of pulp. The juice is then heated to 190 to 200 °F in order to inactivate natural enzymes found in the juice. The concentration step occurs in a high vacuum evaporator where the water content in the juice is evaporated while the juice sugar compounds and solids are concentrated. The vacuum evaporator is a low temperature falling-film mechanism, which operates at a temperature between 60 and 80 °F. Evaporators work in a continuous manner in that fresh juice is added as concentrate is being constantly removed. The concentration process increases the soluble solid portion of the juice from 12 °Brix to 60-70 °Brix.