Comparative Analysis of Drying Techniques on Mineral Retention and Quality of Apricots (Prunus armeniaca L.)
Sarvar RejabovDepartment of Automation and Digital Control, Tashkent Institute of Chemical-Technology, Tashkent 100011, UzbekistanBotir Shukurillaevich UsmonovDepartment of Automation and Digital Control, Tashkent Institute of Chemical-Technology, Tashkent 100011, UzbekistanKomil UsmanovDepartment of Automation and Digital Control, Tashkent Institute of Chemical-Technology, Tashkent 100011, UzbekistanJaloliddin EshbobaevDepartment of Automation and Digital Control, Tashkent Institute of Chemical-Technology, Tashkent 100011, UzbekistanBekzod MadaminovDepartment of General Professional Sciences, Mamun University, Urgench 220100, UzbekistanAbbos ElmanovFaculty of Food Engineering in Shahrisabz, Karshi State Technical University, Shahrisabz 180100, UzbekistanZafar TurakulovDepartment of Automation and Digital Control, Tashkent Institute of Chemical-Technology, Tashkent 100011, Uzbekistan
2026
ABI
Abstract
This study evaluates the impact of four drying methods—open sun drying, solar drying, infrared drying, and microwave drying—on the quality attributes and elemental retention of apricots (Prunus armeniaca L.).
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