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  • From: Claude Jolicoeur <cjoli@gmc.ulaval.ca>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] Apple pressing
  • Date: Sat, 06 Dec 2008 11:28:20 -0500

To Murph and Mark,
I have uploaded pictures of my press and shredder in a Web album, just in case this could give you some ideas. You may see it at the following URL:
http://picasaweb.google.com/cjoliprsf/ApplePress

The press is small, light, the frame is welded steel. The frame for the cheeses is 10"x10", for 100 square inches, but as the run goes and the cheeses get compressed, the area increases to about 120 square inches maybe. The jack is 4 tons, so in theory, I get about 65 psi of pressure. Although this press looks small, it does take up to 15 kg per load, which is a not-fully-full bushell.

Heavy presses do produce higher pressure - I have read that 100 psi is a practical higher limit. What you get from doubling the pressure, from 50 to 100 psi is very small however - most of the juice flows before you reach 10 psi...

As of taking the weight of the pulp before and after pressing, and of the juice, I have done it. I calculate the yield in % as weight of juice divided by the weight of the pulp. I usually get yields around 55 to 65 % depending on the variety, timing and other factors. Sometimes I do a second pressing of the pomace, and this gives about 20% more juice. So, if for example, I have 30 kg of apples, I will do 2 runs to collect about 17 litres of juice. And I could do a third run with the pomace of the first 2 to collect another 3 to 3-1/2 litres. So I get about 20 litres that will weight 21 kg, this would be a yield of 70%. My yields are not so great for a few reasons - my orchard is not fertilised and the apples are small and scabby. Also my shredder makes pieces that are too large - some improvement is required there...

Hoping this will help you making choices for your future press! This is a great project, with a lot of fun.

Claude
Quebec


A 19:28 08.12.05 -0800, vous avez écrit :
>>>>
It would be interesting to weigh the apple pulp, before and after pressing.
If somebody already mentioned this, I apologize.
Benadryl haze.


I could take a 1/4" thick, 1" square slab of a 'typical' apple.
Weigh it.
Place a 10 lb. weight on it, shake the juice off, and weigh it again. (this was 10 psi pressure)
Increase to 20 lb.weigh, 40lb, , etc, until the juice / pressure ratio curve flattens out.


What is the 'reasonable economical' pressure / time to recover (most of) the juice?


Like Mark, I am looking at building a press, the basket being Perforated Stainless steel.


Thoughts?


Murph





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