Importance of methods in drying apricot

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