Журнал пищевой промышленности и технологий

Абстрактный

Household Juice Extractor Comparison and Optimization

Michael Donaldson

Background: Increased vegetable consumption is a cornerstone of improving personal dietary habits and meeting national dietary guidelines. Vegetable juice is a beneficial way to increase vegetable consumption.
Aim: The aim was to scientifically compare six different juicers for quantity and quality of juice yield for a variety of produce.
Method: Six juicers (Green Star Elite, Champion, NuWave vertical auger, LaLane centrifugal, Norwalk, Pure) were tested side by side for the production of carrot, apple, celery, spinach and a combination juice of carrot, celery, spinach, and lemon. Yields of 1 kg batches were measured four times for each combination of produce and juicer. The quality of juice was measured by testing a panel of enzyme activities in each juice. Enzyme activity of carrot and combination juices during storage up to 72 hours was also measured.
Results: The Pure Juicer had the highest yields on all types of products tested, followed by the Norwalk and Green Star Elite, then the Champion, NuWave and LaLane juicers. The Pure Juicer and Norwalk both did significantly better at producing pure spinach juice than any other juicer. The Champion juicer had yields that were very similar to the Green Star Elite for carrots and combination juices. Enzyme activity was very comparable in all of the juicers. Differences between batches of produce were often greater than differences between juicers. An optimized two-step method of juicing using a high-powered blender as a homogenizer and a hydraulic press for a squeeze produced higher yields (83% yield with carrots) and higher quality juice from all types of produce.
Conclusion: The Pure Juicer is the most advanced commercially available juicer on the market, yielding the most juice of excellent quality for a variety of produce. For optimal yield and quality, a two-step process with a blender and hydraulic press is ideal.