Nutrient preservation Ĭold-pressing does not preserve the contents of phytochemicals or micronutrients compared to conventional centrifugal juicing or blending. Though the size of the cold-pressed juice industry is not independently tracked, the 2013 estimates ranged from US$1.6 billion to US$3.4 billion. Starting with Liquiteria in 1996, cold-pressed juice bars first emerged in New York City and have since spread internationally. Without pasteurization, as for typical home-made juices stored in a refrigerator, significant degradation of phytochemicals and micronutrients occurs within 6 days. Pasteurization or HPP allows the juice to be stored for about 30 days. Īfter 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 or pasteurization to extend shelf life and kill potentially harmful microorganisms. Vertical press layers with open-top cloth bags allow for faster loading and emptying of the press, compared to the classic rack-and-cloth method which involved wrapping layers of ground fruit in cloth. The industry standard hydraulic cold-press technology with vertical pressing layers was invented by Dale E. The pomace left behind is generally composted, recycled in food products or discarded. 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 second process is the hydraulic press this exposes the shredded produce to extreme pressures between two plates. Produce is loaded into a large hopper feeding tube and typically falls into a filter bag. In industrial production, the shredding process uses a steel rotating disc. The first stage is to shred or compress the fruits or vegetables into a pulp. Making cold-pressed juice is a two-step process. History Īlthough cold-pressed juices were produced over several decades, the products gained more common use during the fad of juice "cleansing", expanding into a wider industry in the early 21st century. For example, in the United States, it has been reported that a 12- fluid ounce (355mL) bottle could cost as much as US$12. In general, these juices are more expensive than other types of juices, as they are made from 100% fruit and vegetables without any added ingredients. This type of juice has been commercially produced for decades, but became more common in some countries since 2013. Some juicers use technology that helps delay oxidation which can allow for slightly longer storage in refrigerators. Without pasteurization or high-pressure processing (HPP), cold-pressed juices can be stored in a refrigerator for up to three days when phytochemical and micronutrient degradation occurs. Cold-pressed juice is juice that uses a hydraulic press to extract juice from fruit and vegetables, as opposed to other methods such as centrifugal or single auger.
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