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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Industrial drying of apricots reduces moisture to inhibit microbes while concentrating sugars and antioxidants.
Origin: Persians (7th century CE) — Middle East
See full technique reference →Water evaporation at 60–70 °C removes moisture, lowering water activity to ~0.4 and preventing bacterial and fungal growth. Controlled humidity and pre‑treatment with ascorbic or citric acid suppress enzymatic browning, while moderate temperatures preserve aroma volatiles such as β‑ionone. The process concentrates sugars, raising Brix from ~10 % to 25–30 % and intensifying flavor.
Primary Reaction
Water evaporation (dehydration)
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