Apple Pressing and Juice Extraction

  • Victor L. Bump


Before we consider the techniques and processes used in apple juice production, a brief review of the trends in consumption is in order. Before World War II apple juice in the form of “cider” was a seasonal treat enjoyed from late summer to early winter. Only a small percentage was preserved by canning or bottling for year-round use. Growth in apple juice production was fairly steady during succeeding years and then accelerated rapidly during the 1970s. Apple juice now ranks a distant second to orange juice in fruit juice consumption in the United States.


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© Van Nostrand Reinhold 1989

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  • Victor L. Bump

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