«Until the last drop» — how to choose a juicer
How to choose the right kitchen partner for the extraction of liquid vitamins — examples, facts and debunking the «Vitamin loss» misconception.
Types of juicers and their differences
Food processors for pressing fruits and vegetables can be divided into three categories, depending on the purpose, mechanism and functionality. On https://kstech.com.ua/ you can read reviews of some of the best juicers and more.
It perfectly copes with the task of squeezing juice from lemon, orange, limes, pamelo and any other citrus fruits with pulp inside. Not suitable for harder, more whole fruit varieties. Available in manual, mechanical and electrical versions. The main advantage over other juicers is portability, low cost and ease of use.
Manual citrus juicer
A small plastic container with a pointed plastic spire for planting — a manual citrus juicer. Disadvantage: small volumes of juice obtained and applied efforts, without which juice cannot be obtained, which is more than covered by ease of use. Press, twist and the juice flows through the channels into the container.
Mechanical citrus juicer
More advanced mechanized siblings of the manual juicer are equipped with a lever mechanism to reduce the applied forces. Vzhuh and a glass of juice is ready. Made of oxidation-resistant steel and easy to clean.
Electric citrus juicer
The power of such devices starts from 20 W and does not exceed 80 W, which is quite enough for the modest task of squeezing juice from soft fruits. The higher the power rating, the faster the electric juicer can handle large quantities of fruit and fill the glass with juice. Advanced models are equipped with a reverse function, that is, squeeze every last drop out of the fruit. The presence of the Pulp Control parameter will allow you to adjust how thick you want the fresh juice.
Be sure to check if there are attachments for the size of the fruit: small for lemons and limes, medium for oranges and large for grapefruit.
The displacement of such models does not exceed 1.5 liters. As practice shows, this is enough. Freshly squeezed citrus juice quickly oxidizes, losing its beneficial properties, and should be drunk within 6-8 minutes after preparation. To squeeze a glass of juice for lunch, a vessel volume of 500-600 ml is enough for one, for two or more people, you should take models with a 1.2 liter tank.
It copes well with hard fruits and vegetables: apples, pears, plums (pitted), grapes, cucumbers, tomatoes, carrots and others.
The centrifugal juicer works according to the principle of crushing and separation: the fruit is crushed into dust, after which it squeezes the juice out of the dust in a centrifuge and it flows into the tank. The main positive quality is the speed of work and the ability to process a large volume of fruit. An excellent choice for a large family and garden crop processing to fill the pantry with cans of homemade juice for the winter.
The power of a juicer is a relative question, but a monetary one. When you need to grind three dozen kilograms of Antonovka for commercial purposes in Sadochok, take a 1500 W unit, it will quite cope with the task in an hour. For a glass of juice in the morning, 250 watts is enough. With the neck diameter, everything is simple — 8 centimeters wide and you do not need to waste time on meticulous cutting of fruits.
Features of centrifugal juicers
There are two complete sets of centrifugal juicers — cylindrical and conical. Juicers with a cylindrical separator squeeze juice well, but they are demanding in care — you will have to regularly clean them from cake during the squeezing process. Conical — on the contrary: they squeeze out much less juice, but the cake flies into the container absolutely automatically.
You can’t do without the «Convenience Tax»
They are very noisy. The operation of the engine is associated with rotation at speeds from 9 thousand to 40 thousand revolutions per minute. As you might guess, not only the noise, but also the heating of the juice will become a problem.
The breakdown of vitamins in a centrifugal juicer — is it true?
An unambiguous answer to the question «Do vitamins break down when juice is squeezed out in a centrifugal juicer?» no, it all depends on the point of view.
A moment of reflection.
In short: higher temperature = more active oxygen = less vitamins in a glass of juice. It is absurd, but true — boiling kills fewer vitamins than simple oxidation.
In detail: this is how everything happens — the higher the temperature of the liquid, the faster the molecules figure out from whom they can squeeze out an extra electron or valence bond. Valence bonds are loose connections for new molecules.
According to Van’t Hoff’s rule, the rate of a chemical reaction increases by 3 times for each increase of 10 degrees.
In practice, in juice at a temperature of 40 degrees, the reaction rate is 6 times higher than in a 20 degree pressed product. Active mixing knocks down the entire composition of the juice into one porridge, along with air. Have you seen this kind of foam that forms when mixing?
This is where the problem lies — the juice mixes very well with the air, where there are oxygen molecules. Oxygen (or O2) is greedy to the point of stupefaction and oxidizes everything it can reach, and if the temperature is above room temperature, it does it with lightning speed.
This is especially true for fragile vitamins. It should be noted that vitamin C survives at 153 degrees, but falls short of oxidation. So it turns out — vitamins are destroyed mainly due to accelerated oxidation.
In a way, it is a natural payment for a high spin speed. Note that the problem is solvable.
Manufacturers also know about the Van’t Hoff rule and, when developing, equip juicers with overheating protection, which slows down oxidation. As a result, juice squeezed out through a centrifugal juicer at room temperature will lose only ⅙ of its original vitamin composition.
Drink one cup of juice or wait a couple of seconds and overturn two — you will not feel the difference, and replenish the body with vitamins.
Absolutely versatile juicers that can handle any product — nuts, herbs, sprouted grains, ginger, avocado, passion fruit, pineapple. If you look at the root, then screw juicers are essentially a meat grinder, but for fruits. A special screw rod squeezes the pulp, squeezing out every drop of juice. The remaining cake goes into a waste container, which can then be thrown away.
Features of the screw juicer
A cold approach to juicing allows you to get the most of the benefits and fluid from a single fruit. The juice squeezed by the cold method loses a minimum of vitamins and can be stored in the refrigerator for up to two days, keeping it fresh.
The screw models are equipped with special protection against overheating — the engine has to sweat three or even four times more than the centrifugal one. Still — to grind «Simirenko» for hours non-stop is not for you to click seeds, here you need to apply force.
A bonus is «Drop-stop», or, in simple terms, a stop-cock for pouring out juice, it can be either turning the nozzle up, a lever, or a button on the panel.
However, you can’t do without a fly in the ointment — the screw models are slow. Juicers made of steel will last you a long time, a 0.8 liter container is enough for a small family, and a 400 W power will speed up the process several times.
For the morning intake of natural juice, a 200 W thresher with a 350 ml container is sufficient. As in the previous version — the diameter of the neck from 7 to 8 cm will ensure unhindered passage of apples and vegetables without peeling and fine cutting.
An unobvious advantage — with a screw juicer, you can prepare pasty desserts, like sorbet: freeze the fruit, put it in the mouth and press «Start». The end result will be a delicious and healthy dessert without the use of sugar.