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.
Orange juice
Finishers have a screw-type design that comprises a conical helical screw enclosed in a cylindrical screen with perforations the size of 0.020 to 0.045 inches. Thereafter, the finished orange juice flows through blending tanks where the juice is tested for acid and soluble solids. At this stage, sugar can be added to the juice depending on if the product will be a sweetened or unsweetened beverage. Following blending, the orange juice is deaerated where the air is incorporated into the juice during extraction. The benefits of deaeration include the elimination of foaming, which improves the uniformity of can fill and improvement regarding the efficiency of the heat exchanger. Orange peel oil is essential for maximum flavor, but according to U.S. standards for Grades of Canned Orange Juice, 0.03% of recoverable oil is permitted. Deoiling through the use of vacuum distillation is the mechanism used to regulate the amount of peel oil in the juice. Condensation separates the oil and the aqueous distillate, which is returned to the juice.