Etymology Fruit juice being used in the preparation of a smoothie The word
"juice" comes from Old French in about 1300; it developed from the Old
French words "jus, juis, jouis", which mean "liquid obtained by boiling
herbs".[3] The "Old French jus "juice, sap, liquid" (13c.)...[came] from
Latin ius [which means] "broth, sauce, juice, soup," from PIE root *yeue-
"to blend, mix food" (cognates: Sanskrit yus- "broth," Greek zyme "a
leaven", Old Church Slavonic jucha "broth, soup," Russian: уха "ukha",
Lithuanian: juse "fish soup")."[3] The use of the word "juice" to mean "the
watery part of fruits or vegetables" was first recorded in the early 14th
century.[3] Since the 19th century, the term "juice" has also been used in a
figurative sense (e.g., to mean alcohol or electricity). Today, "au jus"
refers to meat served along with its own juice, commonly as a gravy.
Preparation Pomegranates getting washed prior to processing in an
Afghanistan fruit concentrate factory. Juice is prepared by mechanically
squeezing or macerating (sometimes referred to as cold pressed[4]) fruit or
vegetable flesh without the application of heat or solvents. For example,
orange juice is the liquid extract of the fruit of the orange tree, and
tomato juice is the liquid that results from pressing the fruit of the
tomato plant. Juice may be prepared in the home from fresh fruit and
vegetables using a variety of hand or electric juicers. Many commercial
juices are filtered to remove fiber or pulp, but high-pulp fresh orange
juice is a popular beverage. Additives are put in some juices, such as sugar
and artificial flavours (in some fruit juice-based beverages); savoury
seasonings (e.g., in Clamato or Caesar tomato juice drinks). Common methods
for preservation and processing of fruit juices include canning,
pasteurization, concentrating,[5] freezing, evaporation and spray drying.
Although processing methods vary between juices, the general processing
method of juices includes:[6] Washing and sorting food source Juice
extraction Straining, filtration and clarification Blending pasteurization
Filling, sealing and sterilization Cooling, labeling and packing 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. The peels can then be used further, and are washed
to remove oils, which are reclaimed later for usage. The second method
requires the fruits to be cut in half before being subjected to reamers,
which extract the juice.[7] 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 concentrated by heating under a vacuum to remove water, and then cooling
to around 13 degrees Celsius. About two thirds of the water in a juice is
removed.[6] The juice is then later reconstituted, in which the concentrate
is mixed with water and other factors to return any lost flavor from the
concentrating process. Juices can also be sold in a concentrated state, in
which the consumer adds water to the concentrated juice as preparation.[7]
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.[7] Plants can make anywhere from 1 to 20 tonnes a
day.[6]