Which juicer to choose? Masticating vs centrifugal

Research gate Publication, 2013

A multi-fruit juice extractor was designed, constructed and evaluated for performance using pineapple, orange and melon fruits. The machine was designed to operate on the principle of compressive and shear squeezing force exerted through an auger conveying system. It consists of a tool frame, juice extraction encasement, screw conveying tapered shaft, perforated screen base, collection chute, gear box, and electric motor. The design analysis of the components provided the data that were used in the sizing, fabrication and assembling of the machine. Performance tests were carried out using pineapple, orange and water melon that were introduced into the machine as peeled or unpeeled fruits. The performance indicators considered were percentage juice yield, extraction efficiency and extraction loss. Results of performance analysis showed that type of fruit and peel condition significantly influenced the performance indices at 1 % level of significance. Percentage juice yield for peeled and unpeeled pineapple, orange and water melon was 79.1 and 68.7 %, 77 and 69.2 %, and 89.5 and 89.7 % respectively. Extraction efficiency was respectively 96.9 %, 94.3%, and 96.6 % for peeled pineapple, oranges and water melon, and their respective unpeeled value was 83.6 %, 84.2 %, and 97.1 %. The extraction loss of peeled and unpeeled fruits was respectively 2.1 and 2.7 % (pineapple), 2.1 and 2.5 % (orange), and 2.9 and 2.6 % (water melon). The machine is simple to operate and maintain, therefore it is recommended for small holder and local fruit juice processors.

Turkish journal of agricultural engineering research, 2023

Nutrients from fruits are lacking in most African diets despite their importance. This results in malnutrition and diseases. Some of the factors responsible for these dietary deficiencies are income level and technologies to address postharvest losses. A hand-operated screw juicer was developed in this technical brief to address some of the problems. The machine developed uses screw principle for fruits mastication and juice extraction. The screw juicer performance was tested based on extraction capacity, efficiency and number of runs. Bivariate linear regression was the statistical model used to understand the relationship between the explanatory variable, x (number of pass/runs) and the response variable, y (extraction capacity/efficiency). For orange, cucumber, pineapple, golden melon and watermelon, the efficiencies (%) are respectively 79.30, 48.68, 68.96, 56.41 and 56.52 at single pass. Also, the extraction capacities of the machine (L h-1) are respectively 6.38, 5.08, 9.16, 7.84 and 10.48 for the fruits. The efficiencies are higher with orange and pineapple due to fibrous nature of the fruits. Pineapple and watermelon gave higher extraction capacity due to higher water content and juicy nature, at 5 and 7 runs respectively. The model (Y =-49.29X1 + 295.71 ± 89.75) from the analysis using watermelon reveals machine extraction capacity in volume is a function of number of runs. The machine reached its highest extraction capacity of 10.48 liters in 1 hour at 7 runs. This extraction capacity makes the machine fit to meet daily dietary requirements (400 g per person, an equivalence of 380 ml) of more than 4 households if operated for one hour. The machine can be adopted for use by small scale processors as it is affordable, less stressful and easy to maintain.

A Review on Juice and Pedigree Making Machine

2021

Multifruit juicers are designed, constructed and improved to be able to process pineapples, oranges and watermelons efficiently. Little juice manufacturers need both a small and efficient device for juice extraction for being economically concurrent compared to big corporations. The authors of the represented paper aim to present the experimental device for juice extraction, its effectiveness, and functional. This device was created using the compressive and compressive shear forces conveyed by an auger conveyor system as a working power. The juicer consists of a hopper, a screw conveyor shaft, a filter screen, a juice outlet, gearbox housing, and a motor. The analysis of the component design enabled the authors to use the data in order to identify the sizes, manufacture and assemble the machine. The authors have made a lot of tests to detect the efficiency and functionality of the presented device. Tests of the device productivity were carried out using watermelons loaded into the ...

Heliyon

The two objectives of this paper were to determine the effect of centrifugation parameters on guava juice physicochemical characteristics and to identify operational characteristics of continuous disc-stack centrifuges based on the performance of a laboratory centrifuge. Effects of g-force (149 g-3731 g) and centrifugation time (10-40 min) on juice physicochemical characteristics (protein, pectin, galacturonic acid, dry matter, total soluble sugars contents; pH; electrical conductivity, clarity and particle size distribution) were assessed. Laboratory centrifuge performance was evaluated for 1343 g, 2388 g and 3731 g. At 1343 g, separation limits (x max), feed flow-rates of disc-stack centrifuges and cutoff sizes (x 50) were determined for corresponding laboratory centrifuge operation times. Significant decrease in average particle size, protein and pectin contents was observed, contrary to juice clarity. Similar clarification efficiency was obtained for g-forces ! 1343 g. x max were 2669 nm, 2200 nm and 1783 nm, with corresponding x 50 for continuous centrifuges, 1887 nm, 1556 nm, 1261 nm, for 20 min, 30 min and 40 min, respectively.

Modification & Performance Evaluation of an Existing Fruit Machine, 2017

This research centres on the modification and performance evaluation of an already existing manual juice extractor fabricated using locally-available materials. The major improvement done on the machine was the addition of the electric motor and evaluation to ensure that the already existing extraction parts can work with the new amount of power that the motor produces in comparison with human power. The auger conveys, crushes, presses and squeezes the fruits to extract the juice. The juice extracted is filtered through the juice sieve into juice collector while the residual waste is discharged through waste outlet. When tested for freshly harvested orange and pineapple fruits, results show that the average juice yield for orange and pineapple were respectively 23.20% and 24.75 % as against 17.47% and 17.50% of the manual extractor; juice extraction efficiencies were respectively 60.22% and 65.76% as against 50.32% and 53.76% of the manual extractor; and juice extraction losses were respectively 12.86% and 14.04% as against 12.06% and 11.34% of the manual extractor at 1.2kg/min feed rate. The modified machine was calculated to be 21.04% more efficient than the manual operated machine. Powered by a 3hp electric motor, the machine has a capacity to process 16.2 litres/hr of oranges, 18 litres/hr of pineapples and the machine costs about ₦170,000, hence it is affordable for medium-scale farmers.

Several varieties of juicy fruits are available in abundant quantities in many parts of Nigeria, most especially during the harvesting seasons. Incidentally, there is an increasing demand for fruits juices among people of all age groups due to the vitamins, mineral and fiber contents. These products are essential for human and animal growth, aid metabolic activities and improve health standards. I designed, constructed and evaluated the performance of the extractor in the laboratory using orange fruits. The fruits were washed and weights (1 kg, 1.5kg and 2 kg respectively) of fruit slice (8 and 16 slices) were then processed using the extractor to extract the juice. The juice yield, extraction loss and extraction efficiency were determined by standard formula and methods. Maximum juice yield of 64.6 % extraction efficiency of 68.2 % and corresponding extraction loss of 7.05 % respectively were obtained from the 16 slice lengths orange fruit. A device of this nature can be manufactured in small machine shops in orange producing developing countries for village level applications.

2016

The aim of the beverage industries in the juice extraction process is to produce juice with high yield while preserving its nutritive values and quality. The pomelo (Citrus grandis (L). Osbeck) fruit flesh compounded with numerous sacs containing juice, which the texture cell wall of juice sacs much more firm compared to other citrus' fruit sacs. Extraction is one of the most important processes in the fruit juice processing to extract almost all juice from the fruits. Generally, fruit juices are extracted using conventional juice extractor, but there might be some cases where the juice is not optimally extracted, thus yielding a portion of the remaining juice in the pulp. This study aims to develop a juice extractor which able to produce a high juice yield, high extraction efficiency with low extraction loss while preserving the juice quality attributes. Some properties of pomelo fruits were evaluated; namely the physical, chemical and mechanical properties. The development of juice extractor started with the design considerations, and then the several conceptual designs were generated. The details of design process in terms of calculations, selection of suitable materials and the assembly parts for fabrication were discussed in this study. A juice extractor was designed and constructed as an improvement of conventional juice extractor to extract almost juice-free fruit flesh of pomelo sacs. It consists of hopper to feed the fruit flesh, and two main process chamber which crushes and filters chamber. A crushing chamber was provided with a pair of two-level roller-cog to crush the fruit flesh. Then, the filtering chamber provides centrifugal force to spin the crushed fruits from crushing chamber in order to separate juice from pulp and expel more juice to flow out. The results showed that the roller speed of crushing chamber at 1125 rpm and spinning time of 420 s gave the high juice yield (80.07%) and extraction efficiency (81.35%) with lower moisture of pulp waste at 52.31%. The quality attributes based on ascorbic acid, lightness and total soluble solids were not significantly different between the tested roller speed and spinning time. The optimum condition from the developed juice extractor was then been used for the comparison to the other juice extraction method. The developed juice extractor was compared with the performance of centrifugal juice extractor, screw press type extractor, blending type extractor and hand press. The data obtained indicated that the developed juice extractor yielding high juice yield, high

International Journal of Computing and Digital Systems, 2021

The refreshments industry is currently at a stalemate where most consumers are oriented towards typical, rigid and lowquality juice products. Most if not all vending machines are of low quality, as most of them offer products that include high amounts of preservative substances due to the machine's inability to maintain fresh products. Moreover, most if not all of the vending machines available in today's market suffer from poorly maintained exterior frames and internal components, in addition to limited funct-ionalities. The design of an automated juice mixing machine that provides the user with a convenient access to healthy alternatives is proposed. The machine can be used at homes and restaurants. A detailed description of the mechanical assembly as well as testing and verification of the correct functionality of the components used are provided. The proposed juice mixing machine has four aluminum containers holding four different types of juices, each having a capacity of 1500 ml. The fifth container holds the water that is used to clean the blender after each cycle. After depositing the payment (in case of using the machine at restaurants), the user can select the desired juice mix using a thin-film transistor (TFT) touchscreen. The TFT screen displays four selections to be chosen by the user. Furthermore, the user can specify the percentage for each type of juice in the mix. After specifying the percentage of each type of juice, the user is then instructed to choose one of the available two cup sizes. The microcontroller completes the required computations of different juice percentages based on the user's choice and cup size. Tubing connections and pumps transfer the require amount of different juices from the containers into the blender, which will perform flavor fusion. All electrical and mechanical components were tested separately to verify correct functionality before final assembly. The microcontroller used is the Arduino Mega which has sufficient number of input and output pins. The controller orchestrates the operation of all components used. Experimental results after final assembly of the machine confirm its correct functionality.

International Journal of Food and Bioscience, 2018

At present time, the concentrates of juice produce by the separation of the water from fresh juice. For producing of the concentrates of juice is used one of the following methods: the evaporation either the freezing water or the diaphragm method. In the evaporation method the juice is heated in the vacuum in the special trays, but this heat is not led to the boiling point, since during the process of boiling all useful substances will be destroyed. The mass, obtained after evaporation, is similar to more viscous the jam, to the honey or the thick syrup. The process of the freezing water completely repeats evaporation, with exception of temperature parameters. The water is moved away under the action of cold. In the diaphragm method the juices pass through the membrane with the smallest membrane 's holes. The water infiltrates, and the large molecules of other substances of juice remain. All these methods are connected with the high expenditures. The paper represents the use of a new developed method for producing of the concentrate of the juice, where the water was not moved away, but the water by itself provides the producing of the high concentrate of juice, which permits to produce of the high-quality concentrates by simple, fast and economically advantageous (it does not require the application of evaporation, freezing and membranes) method. Electric field influence on the water solutions, Hydrogen electrolysis gas bubbles.