Qoraqalpog‘iston Respublikasi Sharoitida Olma Mevalarini Quritish Texnologiyasini O‘rganish
Year: 2026
Type: conference-paper
Abstract: Drying of apples. Dried fruit can be prepared from all apple varieties. However, apples with a higher content of sugar and acid, aromatic, with white or light yellow flesh should be dried more. In Samarkand region the varieties "Pervenes Samarkanda", "Parmen zimniy zolotoy", "Delishes", "Zolotoy greyma", "Grafenshteynskiy" and "Osenniy zolotoy" are considered the best for drying. Depending on the drying method, different types of dried fruit are obtained from apples. The following drying methods exist: drying by the simple method, in which the skin of the fruit is not peeled, and drying by the French method, in which the skin of the fruit is peeled and the seeds are removed. According to the technological process of this method, the fruits are picked, transported, stored, fumigated, dried, their moisture content is equalized, packed into boxes and stored.
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
OpenAlex ID: W7204232670