Working Principle of Juicers: Classification and Introduction
1. High-Speed Centrifugal Juicer
This is the most common type of juicer available in the domestic market. Its working principle involves the high-speed rotation of a knife net at thousands of revolutions per minute. This process crushes the fruit, and the strong centrifugal force propels the juice into a juice cup while ejecting the pulp into a slag collection bucket.
Different brands and models of high-speed centrifugal juicers vary in material, power, and feed port size. Juicers with larger power and feeding ports offer higher efficiency but tend to produce relatively louder noise.
Advantages:
- Minimal fruit preparation: fruits don’t need to be cut into very small pieces.
- Quick juicing: can extract juice from apples or carrots in just a few seconds.
Disadvantages:
- Loud operation.
- Average juice yield: the pomace is often wet, leading to waste.
- Ineffective for leafy vegetables or soft, low-water-content fruits.
2. Low-Speed Masticating Juicer
This juicer, popular among many users, operates using a screw rod that rotates at a low speed of about 80 revolutions per minute. The screw gently squeezes and grinds the fruit, allowing the juice to flow through a filter while the fruit residue is expelled through a slag discharge port.
Advantages:
- Low noise during operation.
- High juice yield: produces dry pomace, minimizing waste.
- Suitable for leafy vegetables: delivers satisfactory juice extraction.
Disadvantages:
- Requires more preparation: fruits need to be cut into small pieces.
- Slower process: juice is extracted bit by bit, making it time-consuming.
- Produces thicker juice: contains fine pulp fibers.