TECHNOLOGY FOR PROCESSING APRICOTS INTO PUREE

Аннотация

This article analyzes the technology for processing apricots into puree. The main stages of puree production—raw material selection, washing, crushing, thermal processing, homogenization, pasteurization, and packaging—are examined. The technology’s impact on nutritional properties (vitamin C, antioxidants), energy consumption, environmental sustainability, and quality control is analyzed. Special attention is given to the practical possibilities and export potential of apricot puree production in Uzbekistan’s agricultural context. The study is based on scientific literature, Uzbekistan’s normative-legal documents, and practical data. The article provides a comparative analysis of the technology’s advantages andlimitations and offers recommendations for advancing thissector inUzbekistan. Keywords: Apricot, puree, processing, technology, thermal processing, pasteurization, homogenization, nutritional properties, quality control, energy consumption, environmental sustainability, packaging, agriculture, food industry, export.