How to increase juice yield during extraction?

Maximizing juice yield is crucial for improving production efficiency and reducing raw material waste. Here are key strategies used in professional juice processing:

1. Pre-treatment with Enzymes (Enzymatic Maceration)
   Use food-grade enzymes such as pectinase or cellulase to break down cell walls and loosen fruit structure before extraction. This softens the pulp and releases more juice, especially effective for berries, apples, and tropical fruits.

2. Optimize Extraction Parameters

   • For hydraulic or belt presses: Adjust pressure stages and pressing time to maximize extraction without crushing seeds (which may release bitterness).

   • For centrifugal extractors: Tweak rotational speed and mesh size to balance yield and clarity.

   • For cold press systems: Ensure slow, uniform pressing to reduce foam and oxidation while improving juice output.

3. Secondary Extraction of Pulp Residues
   Don’t discard the pulp after the first run. Re-process the residues using:

   • A second round of mechanical pressing

   • Dilution and enzymatic treatment followed by decantation
     This can recover 5–15% additional juice, especially in industrial setups.

4. Temperature Control
   Slightly warming the fruit before extraction (e.g., to 35–45°C) may enhance juice release for some varieties—but avoid overheating to preserve nutrients.

5. Maintain Clean Equipment
   Clogged filters, worn press belts, or dull blades can reduce efficiency. Regular maintenance ensures smooth flow and high extraction rates.

KAAE offers high-efficiency extraction equipment and pre-treatment systems tailored for different fruit types and yield targets—helping clients reduce waste and boost profitability.