GIFSQ Tools · Module 09 — Fruits, Vegetables, Beverages & Plant Foods · Tool 161 of 500
Juice yield from fruit pressing by mass. Enter the fruit fed to the press and the juice recovered to get the extraction yield and the pomace left behind.
Try sample values — fills the form with the worked example below.
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Extraction yield (%)
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Pomace (%)
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Pomace (kg)
Equation: Yield % = juice mass ÷ fruit mass × 100. Pomace mass = fruit mass − juice mass; pomace % = 100 − yield %.
Method: Mass-balance yield for fruit juice production, Codex CXS 247 (General Standard for Fruit Juices and Nectars) and IFU methods for juice manufacture.
Assumptions: All fruit mass is either juice or pomace; no juice is lost in handling; masses are weighed on the same balance.
Limitations: Does not measure juice quality (Brix, acidity, cloud); yield alone cannot show whether the juice meets a standard.
Rounding: Yield and pomace to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Mass-balance yield for fruit juice production, Codex CXS 247 (General Standard for Fruit Juices and Nectars) and IFU methods for juice manufacture.
Assumptions: All fruit mass is either juice or pomace; no juice is lost in handling; masses are weighed on the same balance.
Limitations: Does not measure juice quality (Brix, acidity, cloud); yield alone cannot show whether the juice meets a standard.
Rounding: Yield and pomace to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 100 kg of apples pressed, 72 kg of juice recovered. Yield = 72 ÷ 100 × 100 = 72.00 %; pomace = 100 − 72 = 28.00 kg (28.00 %).
Enter values above to see results.
Typical apple pressing yields about 70–80 % juice by mass; citrus is usually lower. Yields depend on fruit variety, ripeness and press type. Tool 161 of 500 — GIFSQ
