Juicer

Juicers are used to gain juices from fruits, vegetables, herbs or grasses. They can be divided into three categories: juicers, centrifugal juicers and steam juicer.

Juicers

Juicers extract the juice from the pulp by mechanical pressure. One can distinguish between juicers, juice extractors with a screw and two snails.

Juicers can only juicing citrus fruits. They are a very simple form of juicer; they usually have one upward tapering convex cone which is provided with sharp-edged ribs.

Juicer with one or two screws to virtually any fruit and vegetables, but also herbs and grasses juicing. The worm first break off pieces of the material to be pressed and then squeeze this out. The juice is separated by a sieve, while the residue is discharged at the end of the screw. The rotational speed of the screw is small, so there is little oxygen gets into the juice. Therefore, the quality of the juice is high.

Worm vertical

Screw horizontal

Two snails

Centrifugal juicers

Centrifugal juicers are good for hard fruit and vegetables. Leafy vegetables, grasses and berries can be poorly finished. They have a friction disk and a cylindrical bzw.kegelförmiges sieve. The friction disc rotates quickly and grinds the food. The Grated flies against the screen and is expelled by centrifugal force. In particular, older models have cylindrical screens in which to accumulate the pomace, which must then be emptied by hand. Since the residue remains longer time in the sieve and centrifuged, the juice yield is higher. Newer models have conical sieves. This moves the marc itself from the screen and falls into a collection, for example. Since the residue is not spun as long the juice yield is lower. Centrifugal juicers can quickly extract the juice and are therefore often used in restaurants.

Centrifuge: cone

Steam juicer

Steam-operated juice fruit are suitable for the processing of several kilograms. In the lower flat container is filled with water to generate steam. Then the collector is set which includes a tapered upward funnel. The collection container also has an outlet. In the collection vessel of the fruit basket is used, which is provided with numerous holes and also one located has the shape tapering funnel. The fruit basket is closed with a lid. There are offered by many manufacturers steam juicer that can be used in individual components as large saucepan or for steaming vegetables. When juicing the hot water vapor rises through the funnel up into the fruit basket. The heat of the steam brings the plant cells to burst and the juice flows through the holes of the basket in the fruit container. Since there is no movement, remain unwanted residues such as seeds and stems in the fruit basket. The workload is small and the recovered, diluted juice is long lasting.

Quality and quantity of juice

The quality of the juice depends on the amount of oxygen registered during the juicing process, and on the temperature used. Centrifugal juicers swirl relatively large amount of oxygen in the juice. This reduces the vitamin content significantly. It is often assumed that enzymes are destroyed from the food in the stomach acid. However, many plant enzymes may, without prejudice walk through the digestive tract and contribute there depending on pH for digestion. Such enzymes are significantly reduced by the Einwirbeln of oxygen in Zentrifugenentsaftern. Steam juicer destroy some of the vitamins and all the enzymes due to temperature. Juicers swirling little oxygen in the juice and heat the juice anymore and extract the juice thus the gentlest.

The amount of juice generated depends in cold production of the degree of crushing and the pressing force. Since centrifugal juicers rub relatively fine, some achieve a high juice yield. But juice presses can achieve a high yield simply by great pressure. There is this big differences from manufacturer to manufacturer. The following images show each left and right apple juice from a Schneckenentsafter apple juice from a centrifugal juicers.

Granny Smith

Florina