IMPORTANCE OF DRYING AND PRE-PROCESSING METHOD IN DRYING APRICOT FRUITS

Authors

  • Zokirov Zoir Zokirovich Master student of Tashkent State Agrarian University

Keywords:

Apricots, temperature, regime, dry matter, organoleptic assessment, drying method, quality

Abstract

This article describes the results of the research conducted on the drying of different types of apricots. Experiments were conducted to study the chemical composition of apricots, the quality of the finished product after drying in three different ways, and the duration of drying. As a result of the research, scientifically based conclusions were made

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References

Abdullaev R., Djalilov N.L. Technology of drying fruit products. Agriculture of Uzbekistan. No. 6, 2016.

Shirokov E.P. Khranenie i pererabotka plodov i ovoshchey. - M.: Agropromizdat, 1985. -191 p.

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Published

2023-10-10

Issue

Vol. 3 No. 3 (2023): Multidisciplinary Journal of Science and Technology

Section

Articles

How to Cite

IMPORTANCE OF DRYING AND PRE-PROCESSING METHOD IN DRYING APRICOT FRUITS. (2023). Multidisciplinary Journal of Science and Technology, 3(3), 90-94. https://mjstjournal.com/index.php/mjst/article/view/175