果汁提取设备制造商
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Juice extraction methods and machine types
The appropriate juice extraction method depends on the fruit type, the juice yield target, and the quality requirements. For pome fruits (apple, pear), the standard process is milling (crushing the fruit) followed by belt pressing — the milled pulp is spread on a belt press, which progressively squeezes juice through the belt under increasing pressure. Belt presses can process from 1 to 100+ tonnes of fruit per hour in industrial configurations. For citrus fruits (orange, lemon, grapefruit), dedicated citrus extractors use either a cup-and-tube system (standard in the USA) that cuts the fruit and squeezes the halves against each other, or a screw-type inline extractor. Both approaches also shred the peel to release peel oil separately. For soft fruits (berries, grapes, stone fruit), enzymatic maceration followed by cross-flow filtration or a decanter centrifuge can achieve high juice yield with good clarity. Screw presses are used as a low-capital alternative for small-scale pome and berry pressing but give lower yield and more suspension in the juice than belt presses.
Buyer guidance for juice extraction equipment
Before requesting a quotation, specify: (1) fruit type (apple, citrus variety, berry, grape, stone fruit, or other); (2) required input capacity in tonnes of fresh fruit per hour; (3) whether whole fruit, pre-cut, or crushed pulp is the input to the press; (4) target juice yield — juice yield is affected by the fruit variety, maturity, pressing method, and whether enzymatic treatment is used; (5) target juice quality — clarity, suspended solids, colour, and Brix requirements; (6) whether peel oil recovery is required for citrus; (7) pomace handling — wet pomace may be pressed further for by-product recovery, dried for animal feed, or anaerobically digested; (8) downstream treatment stages (filtration, pasteurisation, concentration); (9) available utilities (electrical supply, water for belt washing on belt presses, steam); (10) available floor area. Do not accept yield guarantees without validation of the fruit variety and maturity at your site conditions.
Frequently asked questions
What is the juice yield from a belt press on apple juice?
Juice yield from apple pressing typically ranges from 70–85% of the fresh fruit weight as juice, depending on the apple variety, maturity, enzymatic pre-treatment, press configuration, and pressing time. Varieties with high water content and soft flesh (Cox, Golden Delicious, Gala) press more easily than hard, starchy varieties. Enzymatic treatment of the milled pulp with pectinase and cellulase before pressing can increase yield by 3–8 percentage points by breaking down cell walls. Suppliers should provide yield data for your apple variety and confirm what pre-treatment assumptions are included in the yield claim.
Do I need enzymatic treatment before pressing?
Enzymatic treatment (macerase enzymes — pectinase and cellulase) applied to milled fruit pulp before pressing degrades the pectin and cell wall structure, releasing juice more easily and improving extraction yield. For apple juice, enzymatic treatment is standard practice in industrial production and can add 3–8% to juice yield versus pressing without enzymes. For grape juice, enzymatic treatment is optional but increases yield and may affect colour and tannin levels. Enzyme addition requires a holding time (typically 30–60 minutes) in the mash, which adds a mash holding tank to the process. The enzyme cost should be offset against the improved yield when calculating the economic case.
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