Importance of methods in drying apricot

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. During the research period, the biochemical composition of fruits selected as raw materials was regularly analyzed. The highest indicator of the amount of dry matter in the composition was observed, and three-year average indicators were studied. Sugar is the main part of the dry matter content of apricots. Also, the content of sugar is an important indicator of the organoleptic properties of fresh and dried apricots. During the experiments, the sugar content of the selected apricot varieties was measured over the years, and average sugar content indicators were determined. Apricots are dried in three different ways - naturally, in special drying equipment with solar batteries, and artificially in laboratory conditions in the dryer data based on drying experiments are presented.