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

Авторы

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

Ключевые слова:

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

Аннотация

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.

NINE muqovasi

Загрузки

Опубликован

2026-11-02

Выпуск

Том 3 № 11 (2026): Ноябрь 2026

Раздел

Articles

Лицензия

Copyright (c) 2026 The author(s)

Лицензия Creative Commons

Это произведение доступно по лицензии Creative Commons «Attribution» («Атрибуция») 4.0 Всемирная.

Как цитировать

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

Библиографические ссылки

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