Description
Industrial drying of apricots reduces moisture to inhibit microbes while concentrating sugars and antioxidants.
Technical
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.
Science
Primary Reaction
Water evaporation (dehydration)
Sensory Profile
Aroma ()
sweetfruitynuttycaramelizedfloralhoneyedslightly woody
Origin & History
Civilization
Persians