Studying the Technology of Drying Apple Fruits in the Conditions of the Republic of Karakalpakstan

Authors

  • Gulmira Muratbaevna Abdieva Karakalpak Institute of Agriculture and Agrotechnologies (Doctor of Technical Sciences, scientific supervisor) Author
  • Azizbek Dilmurod ugli Ozodboev Karakalpak Institute of Agriculture and Agrotechnologies (1st-year master’s student) Author

Keywords:

Apple drying, compote, jam, marmalade, juice, syrup, sauce and various beverages

Abstract

This article investigates modern technological processes for producing high-quality processed products through the industrial and small-scale processing of apple varieties. The process of processing packaging materials (blanching and sterilization) has been scientifically analyzed to preserve the trace elements and organoleptic properties of the finished product. The issues of extending the conservative storage period and optimizing product safety without new additives are highlighted.

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Published

2026-11-02

Issue

Vol. 3 No. 11 (2026): November 2026

Section

Articles

License

Copyright (c) 2026 The author(s)

Creative Commons License

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

How to Cite

Studying the Technology of Drying Apple Fruits in the Conditions of the Republic of Karakalpakstan. (2026). New Innovations in National Education, 3(11). https://reandpub.uz/nine/article/view/1374

References

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