Design of a new-type continuous stack-up juice press and proof on experimental machine
Based on the analysis on demands of fruit-vegetable juice processing, and advantages and disadvantages of some typical industrial press machines, the technical solution of a new-type continuous stack-up juice press was presented. The mechanical structure and working principle of the juice press were illustrated in details. Besides that, based on the basic filter-press unit, an experimental machine was created to proof this technological solution. And then experiments with pressing Ralls apples juice were done in the experimental machine. The experimental results show that when the driving motor rotates around 600 r/min, the juice yield rate is 81.16%, and the average value of the pressure force in the entire filter-press passage is about 1200 kilopascal. Meanwhile, the quality of pressed juice is good for preserving most nutrients of raw materials. This is significant to promote the development of agricultural commodities processing industry.
Songbai, MA; Shaoying, ZHANG; and Jing, WANG
"Design of a new-type continuous stack-up juice press and proof on experimental machine,"
Food and Machinery: Vol. 32:
5, Article 18.
Available at: https://www.ifoodmm.cn/journal/vol32/iss5/18
 张绍英, 魏文军, 田国平, 等. 一种用于筒式榨汁机的脱气排汁及无氧呼吸系统: 中国, 200710064170.6[P]. 2007-09-26.
 郭恩生, 阚炳学, 赵红, 等. 带式浸提榨汁机: 中国, 96219146.9[P]. 1997-11-12.
 张绍英. 背压注料压榨方法: 中国, 200410080346.3[P]. 2005-03-02.
 陈小龙. 薄层连续压滤分离方法及试验装置的研究[D]. 北京: 中国农业大学, 2013: 51-88.
 余敏. 出版集团研究[M]. 北京: 中国书籍出版社, 2001: 179-193.
 Domien De Paepe, Katleen Coudijzer, Bart Noten, et al. A comparative study between spiral-lter press and belt press implemented in a cloudy apple juice production process[J]. Food Chemistry, 2015, 173: 986-988.
 Amaki K, Saito E, Taniguchi K, et al. Role of chlorogenic acid quinone and interaction of chlorogenic acid quinone and catechins in the enzymatic browning of apple[J]. Bioscience, Biotechnology, and Biochemistry, 2011, 75: 829-832.
 De Paepe D, Noten B, De Loose M, et al. An improved mass spectrometric method for identication and quantication of phenolic compounds in apple fruits[J]. Food Chemistry, 2013, 136: 368-375.
 Mollov P, Mihalev K, Buleva M, et al. Cloud stability of apple juices in relation to their particle charge properties studied by electro-optics[J]. Food Research International, 2006, 39: 519-524.
 Nabila Labsi, Youb Khaled Benkahla, Abdelkader Boutra, et al. Heat and flow properties of a temperature dependent viscoplastic fluid including viscous dissipation[J]. Journal of Food Process Engineering, 2013, 36(4): 450-461.
 姚刚, 李凤城, 张绍英, 等. 低温胁迫提升苹果鲜榨汁品质研究[J]. 农业机械学报, 2015(2): 61-63.