Enter the juice weight (g) and the fruit weight (g) into the Calculator. The calculator will evaluate the Juice Yield.

## Juice Yield Formula

JY = JW / FW * 100

Variables:

• JY is the Juice Yield (%)
• JW is the juice weight (g)
• FW is the fruit weight (g)

To calculate Juice Yield, divide the juice weight by the fruit weight, then multiply by 100.

## How to Calculate Juice Yield?

The following steps outline how to calculate the Juice Yield.

1. First, determine the juice weight (g).
2. Next, determine the fruit weight (g).
3. Next, gather the formula from above = JY = JW / FW * 100.
4. Finally, calculate the Juice Yield.
5. After inserting the variables and calculating the result, check your answer with the calculator above.

Example Problem :

Use the following variables as an example problem to test your knowledge.

juice weight (g) = 30

fruit weight (g) = 50

## FAQs

What factors can affect Juice Yield?

Several factors can affect Juice Yield, including the type of fruit, its ripeness, the method of extraction used, and the efficiency of the juicer. The moisture content and the fibrous nature of the fruit also play significant roles.

Can I use the Juice Yield formula for any type of fruit?

Yes, the Juice Yield formula (JY = JW / FW * 100) can be applied to any type of fruit. However, keep in mind that the yield percentage might vary significantly across different fruits due to their unique properties and moisture content.

How can I improve the Juice Yield from my fruits?

To improve Juice Yield, ensure the fruits are fully ripe before juicing, as this is when they contain the most liquid. Using a high-quality juicer and applying the correct juicing technique for the type of fruit can also increase yield. Additionally, some fruits may yield more juice if they are slightly warmed up before juicing.

Is it possible to calculate Juice Yield without a scale?

While a scale provides the most accurate measurement for calculating Juice Yield, it’s possible to estimate without one by using standard conversions and approximations for the weight of the fruit and the juice volume. However, this method will be less precise and is not recommended for detailed analysis.