“THE ROLE OF DIGITAL TECHNOLOGIES AND INNOVATIONS IN PRESERVING THE BENEFICIAL PROPERTIES AND IMPROVING THE QUALITY OF APRICOTS: OPTIMIZING DRYING PROCESSES IN LABORATORY AND NATURAL CONDITIONS”
Keywords:
Subkhoni, Jubilee Navoi, Sholakh, Lolacha Burarskiy, Apricots, Beneficial properties, Digital technologies, Innovations, Drying processes, laboratory conditions, Natural conditions, Quality preservation, Bio-active compounds, Process optimizationAbstract
Consumption of apricots has a positive effect on the general condition. It has many beneficial properties and contains many trace elements, minerals and vitamins. In the absence of fresh apricots, sorghum can replace it. Therefore, this article provides information on drying apricots in both natural and laboratory conditions.
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