Food Technology Magazine | Research
Double Processing for Better Cold-Pressed Grape Juice
Cornell University research led by Olga Padilla-Zakour shows the potential benefits of combining high pressure processing and pulsed electric field processing to produce Concord grape juice.
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Concord grapes are an important crop for New York state. Most of the crop is used for juice concentrate and jelly. There’s a state initiative to find more uses for Concord grapes, and Cornell University researchers thought that cold-pressed grape juice could be a good value-added product.
“Concord grapes come once a year, and normally the juice is concentrated thermally,” explains Olga Padilla-Zakour, professor of food processing at Cornell’s Department of Food Science. Be…
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