The Percentage of an Apple that Transforms into Juice: Insights and Yield Efficiency

The Percentage of an Apple that Transforms into Juice: Insights and Yield Efficiency

The percentage of an apple that transforms into juice can vary greatly based on several factors, including the type of apple and the juicing method used. On average, when juicing an apple, you can expect to extract 60 to 80 percent of the apple's weight as juice. For example, if you start with 1 kilogram (1000 grams) of apples, you might end up with around 600 to 800 grams of apple juice. The remaining weight consists of pulp, seeds, and skin, which are not included in the juice.

Average and Maximum Juice Yield from Apples

Apples can yield up to 50% or more by weight when juiced. As a rough guide, 20 kilograms of apples will yield about 10 liters of juice. This can vary depending on the juicing method and the condition of the apples.

Our Juicing Process

We use a Voran Belt press to make our apple juice and achieve an average yield of about 75% by weight. The yield can vary based on the variety and condition of the fruit. For example, Braeburn apples that are picked on the same day can sometimes yield almost 90%, but after six months in storage, they drop to around 70%. A variety like Egremont Russet never yields more than about 50%, no matter how fresh they are.

Our press includes a mill that turns the fruit into a pomace before being pressed. This increases the yield as the pomace is like porridge in consistency and spreads out more evenly on the belt, making it easier to apply the pressure to extract the juice. Our press operates at about 14 bar of belt tension, depending on the hardness of the fruit.

Previously, we used a hydraulic pack press which had a slightly better yield, but it was a lot more work!

Juice Extraction Efficiency

The juice extraction efficiency can vary depending on the juicing method. Small centrifuges for home use typically get you about 40% of the weight in juice. Larger cider presses extract about half the weight of the apples as juice, and industrial size presses may get slightly higher, perhaps between 55-60%. However, what's left of the apples after that is going to be bone dry, so that would be the absolute upper limit.

Conclusion

In summary, the percentage of an apple that turns into juice can vary between 60-80%, depending on the method and conditions. Our Voran Belt press yields about 75% by weight, with Braeburn apples sometimes reaching 90% and Egremont Russet never exceeding 50%. Effective juicing processes can significantly enhance the yield, and different methods and apple varieties can achieve different results. Understanding and optimizing these factors can help maximize juice production efficiency.