Cold-pressed juice refers to juice using hydraulic press to extract juice from fruits and vegetables, compared to other methods such as centrifugal or single auger.
Without pasteurization or high pressure (HPP), cold-pressed juice can be stored in the refrigerator for up to five days, depending on the acidity of the juice and other factors. This type of juice has been commercially produced for decades, but has gained public popularity since 2013. In general, this juice is more expensive than other types of juice, since it is made from 100% fruit and vegetables without any additives. It has been reported that a 12-ounce bottle can cost as much as $ 12.
Video Cold-pressed juice
Histori
Cold juice has been produced for decades, but started gaining popularity in the late 2000s as a way to support juice cleansing. Celebrities like Gwyneth Paltrow and Kim Kardashian support her popularity. The initial use of cold-pressed juice to clear the juice evolved into major use, and the industry expanded rapidly in the early to mid 2010's.
Maps Cold-pressed juice
Manufacturing process
Making cold juice is a two-step process, the first step is to tear fruits and vegetables into porridge. Usually the process is shredding using a rotating disk of steel, the produce is loaded into a large hopper feeding tube and usually falls into the bag filter. The second process is the hydraulic press, this exposes the tear results to the extreme pressure between the two plates. Pressure causes juice and moisture from the results to trickle into the collection tray (gastronorm) below, leaving the fiber content in the filter bag. The left fibers are generally composted, recycled in food products or discarded.
Industrial standard hydraulic cold-press technology with vertical pressing coating was invented by Dale E Wettlaufer in 1983. The vertical press layer with an open cloth bag allows faster loading and discharging from the press, compared to the classical shelf and fabric method involving the wrapping of the fruit layer in the fabric.
After extracting the juice from fruits and vegetables, the juice can be consumed raw, or the manufacturer may choose to place the juice through preservation methods such as HPP to extend shelf life and kill potentially harmful microorganisms. The HPP process allows juice to be stored for about 30 days.
Industry
Starting with Liquiteria in 1996, cold-pressed juice bars first appeared in New York City and have since spread internationally. Although the size of the cold-pressed juice industry was not tracked independently, the 2013 forecast ranged from $ 1.6 billion to $ 3.4 billion.
High cost
Cold juice can cost $ 10 for a 16-ounce bottle, and as high as $ 12 for a 12-ounce bottle. The high cost has been attributed to manufacturing processes that use HPP machines that may cost from $ 800,000 to over $ 2 million. Alternatively, additional costs for toll processing can range from $ 0.25 - $ 0.45 per bottle, excluding transportation.
Legal and regulatory
There are laws and regulations governing the production and distribution of raw juices that vary widely by region. In the United States, the US Food and Drug Administration prohibits the distribution of raw juice in wholesale, stating that it can only be sold directly to consumers. To sell wholesale juice, juice should undergo a process that achieves "a 5 log reduction in the number of bacterial plates." The process should reduce the number of microorganisms as much as 100,000 times. There are several processes available that can achieve a 5 log reduction including heat pasteurization and ultraviolet light filtering, but the most common process in the cold-pressed juice industry is HPP.
The juice maker may also have to adjust the approved HACCP (Hazard Analyzes Critical Control Points) plan. In the HACCP plan, the manufacturer should identify which points in the juicing process may be contaminated, and how to test regularly and ensure that the juices are not contaminated. The manufacturer should keep a record book available to the health inspector if requested.
Nutrition labeling requirements should be followed in some areas, including the US, where labels should state the nutritional, ingredients and manufacturers.
See also
- Pascalization
References
Source of the article : Wikipedia
0 Comments