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.
Sugarcane mill
Sugar cane juice has a pH of about 4.0 to 4.5 which is quite acidic. Calcium hydroxide, also known as milk of lime or limewater, is added to the cane juice to adjust its pH to 7. The lime helps to prevent sucrose's decay into glucose and fructose. The limed juice is then heated to a temperature above its boiling point. The superheated limed juice is then allowed to flash to its saturation temperature: this process precipitates impurities which get held up in the calcium carbonate crystals. The flashed juice is then transferred to a clarification tank which allows the suspended solids to settle. The supernatant, known as clear juice is drawn off of the clarifier and sent to the evaporators.