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中文简体In today's context of widespread attention to healthy eating, power juicers have become an indispensable electrical appliance in many home kitchens. Among them, Power Juicer has won the favor of many consumers due to its high efficiency, convenience and multifunctionality. However, in actual application, consumers often notice that there are significant differences in the effects of ingredients of different hardness when juicing, especially in terms of juicing efficiency and juice yield.
Correlation between ingredient hardness and juicing efficiency
Juicing efficiency refers to the ability of a juicer to complete the juicing operation within a unit of time. In Power Juicer, the level of juicing efficiency directly affects the waiting time for users to get juice. The hardness of ingredients is one of the important factors affecting juicing efficiency.
For ingredients with higher hardness, such as carrots and apples, their internal fiber structure is relatively tight, so the juicer needs to apply greater pressure and longer time to effectively squeeze out the juice. This undoubtedly increases the workload of the juicer, thereby reducing the juicing efficiency. In actual operation, users may find that when using Power Juicer to process such ingredients, the machine's running sound is relatively loud, and the juicing process is also more time-consuming.
Relatively speaking, ingredients with lower hardness, such as watermelon and grapes, have looser internal fiber structures and richer juice content, so the juicer can extract juice more easily when processing these ingredients. The juice extraction efficiency of such ingredients is usually higher, and users can enjoy fresh juice faster.
Relationship between ingredient hardness and juice yield
The juice yield refers to the ratio between the amount of juice extracted from the ingredient by the juicer and the total weight of the ingredient. In Power Juicer, the juice yield directly reflects the juice extraction capacity of the juicer and the quality of the juice.
The hardness of the ingredients also has a significant impact on the juice yield. For ingredients with higher hardness, due to the compactness of their internal fiber structure, it is often difficult for the juicer to completely squeeze out all the juice during the extraction process, resulting in a relatively low juice yield. In addition, such ingredients are prone to produce more pomace during the juicing process, which further affects the improvement of the juice yield.
On the contrary, for ingredients with lower hardness, due to the looseness of their internal fiber structure, the juice content is higher, and the juicer can squeeze out the juice more fully during the extraction process, so the juice yield is usually higher. The juice squeezed from this type of ingredients not only tastes fresher, but also has richer nutrients.
