{"title":"Household Juice Extractor Comparison and Optimization","authors":"Michael S. Donaldson","doi":"10.35248/2157-7110.20.11.819","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"1 1","pages":"1-14"},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.35248/2157-7110.20.11.819","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
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.
背景:增加蔬菜消费是改善个人饮食习惯和满足国家膳食指南的基础。蔬菜汁是增加蔬菜摄入量的有益方法。目的:目的是科学比较六种不同的榨汁机的数量和质量,为各种产品的果汁产量。方法:对6台榨汁机(Green Star Elite、Champion、NuWave立式螺旋机、LaLane离心榨汁机、Norwalk榨汁机、Pure榨汁机)进行并排试验,分别生产胡萝卜、苹果、芹菜、菠菜和胡萝卜、芹菜、菠菜、柠檬的混合榨汁。对每批1公斤的产量进行了四次测量,用于每种产品和榨汁机的组合。果汁的质量是通过检测每种果汁中的一组酶活性来衡量的。同时测定了胡萝卜和混合汁在贮藏72小时内的酶活性。结果:Pure Juicer在所有类型的产品中产量最高,其次是Norwalk和Green Star Elite,然后是Champion, NuWave和LaLane榨汁机。纯榨汁机和诺沃克在生产纯菠菜汁方面都比其他榨汁机好得多。冠军榨汁机的产量与绿星精英的胡萝卜和混合果汁非常相似。所有榨汁机的酶活性都非常相似。批次产品之间的差异往往大于榨汁机之间的差异。一种优化的两步榨汁方法,使用大功率搅拌器作为均质器和液压机进行挤压,可以从所有类型的农产品中获得更高的产量(胡萝卜产量83%)和更高质量的果汁。结论:纯榨汁机是市场上最先进的商业榨汁机,为各种产品提供最优质的果汁。为了获得最佳的产量和质量,使用搅拌器和液压机的两步工艺是理想的。