Fruit pressing is the mechanical extraction of juice from crushed or mashed fruit using belt, hydraulic or screw presses, and is a primary step in producing juice, concentrate and puree for food industry buyers.
In trade practice
Processors often apply pectinase enzymes before pressing to break down cell walls and improve juice yield, particularly for apples and berries. Press pressure and duration are controlled to balance yield against the extraction of bitter or astringent compounds from seeds and skins. Suspended solids leaving the press are measured and adjusted by downstream sieving or centrifugation to meet the buyer’s turbidity or pulp specification. Yield data from pressing is used to calculate raw-material requirements and is relevant to pricing discussions for contract supply.
In a specification
A processing specification may define the maximum permitted pomace moisture after pressing as an indirect measure of extraction efficiency, and set limits on suspended solids or turbidity in the raw pressed juice before further processing.