TECHNOLOGY OF PREPARATION OF APRICOTS, RAISINS AND CURRANTS FROM DRIED VARIETIES OF APRICOTS

Ermakova Jamilakhon Mukhammadovna

doi:10.17605/OSF.IO/DVS42

Authors

Ermakova Jamilakhon Mukhammadovna Andijan Institute of Agriculture and Agrotechnology

DOI:

https://doi.org/10.17605/OSF.IO/DVS42

Keywords:

agriculture, apricot variety, dry product, sugar content, acid content, sorting, drying

Abstract

This article provides information from the literature on the collection, sorting, placement of dried apricot varieties in the drying area and methods of drying them. On this basis, along with the development of exports of dry products in the country, it can achieve a number of positive achievements in the field of agriculture. In particular, the loading and unloading of dry products is very convenient, while dry products are also an invaluable quality product for various expeditions and passengers.

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