Concentrates of organic apples from the Lasithi plateau will be produced using vacuum condensation technology, in which the water evaporates at much milder temperatures than conventional condensation.

The purpose is to preserve the special qualitative and organoleptic characteristics of the original juice after its concentration. For the production of the concentrates, appropriate equipment available to the innovation body will be used and it will be based on previous experience of the members of the research body in the use of low temperatures for the concentration and production of fruit and vegetable products. The concentrate that will be produced will be processed with Ultra High Pressure (UHP) technology in conditions of 600 MPa and at the same time a low temperature of 25°C. Especially for the specific juice concentrates, in the specific processing conditions with YP, the safety of the final products is ensured by simultaneously maintaining the special organoleptic characteristics of the specific products, but also by deactivating those enzymes that may cause changes in the final product such as tarnishing and separation into phases. For the final products, a sustainability study will be carried out with a selection of the most important quality indicators in order to verify the benefit of using YP and also to determine the expiry date of such a product.

The facilitator will assist in disseminating the results to local farmers and cooperatives, as well as to the electronic database of innovation projects in the National Agricultural Network (EAN) and the EIC network (EIP – AGRI).