Enter the characters you see below Sorry, we just need to make sure you’re not a robot. This article is about the beverage. Juice is a drink made vegetable juice the extraction or pressing of the natural liquid contained in fruit and vegetables. Old French words “jus, juis, jouis”, which mean “liquid obtained by boiling herbs”.

The use of the word “juice” to mean “the watery part of fruits or vegetables” was first recorded in the early 14th century. Pomegranates getting washed prior to processing in an Afghanistan fruit concentrate factory. After the fruits are picked and washed, the juice is extracted by one of two automated methods. In the first method, two metal cups with sharp metal tubes on the bottom cup come together, removing the peel and forcing the flesh of the fruit through the metal tube. The juice of the fruit, then escapes through small holes in the tube. After the juice is filtered, it may be concentrated in evaporators, which reduce the size of juice by a factor of 5, making it easier to transport and increasing its expiration date. Juices are then pasteurized and filled into containers, often while still hot.

If the juice is poured into a container while hot, it is cooled as quickly as possible. Packages that cannot stand heat require sterile conditions for filling. Chemicals such as hydrogen peroxide can be used to sterilize containers. Plants can make anywhere from 1 to 20 tonnes a day. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources.

High-intensity pulsed electric fields are being used as an alternative to heat pasteurization in fruit juices. Heat treatments sometimes fail to make a quality, microbiological stable product. Pulsed electric fields use short pulses of electricity to inactivate microbes. In addition, the use of PEF results in minimal detrimental effects on the quality of the food. PEFs kill microorganisms and provide better maintenance of the original colour, flavour, and nutritional value of the food as compared to heat treatments. This method of preservation works by placing two electrodes between liquid juices, then applying high-voltage pulses for microseconds to milliseconds. Processing time of the juice is calculated by multiplying the number of pulses with the effective pulse duration.