EFFECT OF PRETREATMENT ON ORGANOLEPTIC EVALUATION OF SUBLIMATION-DRIED APRICOT PRODUCTS

Ermakova Jamilakhon Mukhammadovna

EFFECT OF PRETREATMENT ON ORGANOLEPTIC EVALUATION OF SUBLIMATION-DRIED APRICOT PRODUCTS

Authors

Ermakova Jamilakhon Mukhammadovna Andijan Institute of Agriculture and Agrotechnologies Author

Keywords:

Apricot, apricot varieties, dry product, drying, organoleptic evaluation.

Abstract

The article presents data from studies on the organoleptic evaluation of freeze-dried apricot products. In particular, freeze-drying technology and primary processing processes have a significant impact on the organoleptic properties of apricot products.

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Published

2026-06-09

Issue

Vol. 2 No. 6 (2026)

Section

Articles

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

EFFECT OF PRETREATMENT ON ORGANOLEPTIC EVALUATION OF SUBLIMATION-DRIED APRICOT PRODUCTS. (2026). Eureka Journal of Agricultural Science & Bio-Innovation, 2(6), 53-56. https://eurekaoa.com/index.php/7/article/view/1290