INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 07,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 3
TECHNOLOGY FOR PROCESSING APRICOTS INTO PUREE
N.A.Mirzaakhmedova
Master of Tashkent State Agrarian University
Abstract.
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
and limitations and offers recommendations for advancing this sector in Uzbekistan.
Keywords:
Apricot, puree, processing, technology, thermal processing, pasteurization,
homogenization, nutritional properties, quality control, energy consumption, environmental
sustainability, packaging, agriculture, food industry, export.
Introduction
Apricots, a stone fruit, hold a significant place in agriculture and the food industry due to their
high nutritional properties (vitamins A, C, E, antioxidants, potassium, magnesium) and
versatility for processing into various products. Apricot puree is widely used in the food
industry as a key ingredient in baby food, bakery products, desserts, and juices. In Uzbekistan,
apricot processing is a major agricultural sector, with the Fergana Valley, Samarkand, and
Surkhandarya regions producing over 100,000 tons of apricots annually, a significant portion of
which is processed (Uzbekistan Statistics Agency, 2024).
Apricot puree production in Uzbekistan is regulated by a robust legal framework. The Law of
the Republic of Uzbekistan “On Food Safety” (2021) mandates compliance with
microbiological and chemical safety standards and sanitary norms. The Law “On the
Development of Agriculture” (2004) supports the adoption of modern technologies in
processing and export preparation of agricultural products. Standards such as DSt 3285:2014
(for jams and preserves) and DSt 3331:2016 (for fruit and vegetable purees), approved by the
“UzDavStandart” agency, establish requirements for apricot puree quality, moisture content,
organoleptic properties, and storage conditions.
This article examines the technology for processing apricots into puree, including raw material
selection, washing, crushing, thermal processing, homogenization, pasteurization, and
packaging. The study aims to analyze the technology’s efficiency, its impact on nutritional
properties, energy consumption, environmental sustainability, and its applicability in
Uzbekistan’s agriculture. Based on scientific literature, practical data, and Uzbekistan’s
experiences, the technology’s advantages, limitations, and prospects are evaluated.
Main Body
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 07,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 4
1. Characteristics and Importance of Apricot Puree
Apricot puree is a homogeneous mass obtained through mechanical and thermal processing of
apricots, widely used in baby food, bakery products, desserts, juices, and nutritional
supplements. It is rich in vitamin C (8–10 mg per 100 g), antioxidants, and minerals (potassium,
magnesium), offering high nutritional value. Studies indicate that proper processing retains 70–
80% of vitamin C, making the product appealing for health-conscious consumers (Smith et al.,
2020). In Uzbekistan, apricot puree is in demand in both local and export markets (e.g., Russia,
Kazakhstan, China). In 2023, apricot puree exports exceeded 10,000 tons, reflecting
Uzbekistan’s strong position in the food industry (Uzbekistan Statistics Agency, 2024). Puree
production extends shelf life to 12–18 months and adds value to the product.
2. Apricot Puree Production Technology
Apricot puree production involves several stages: raw material selection, washing, pit removal,
crushing, thermal processing, homogenization, pasteurization, and packaging.
2.1 Raw Material Selection and Preparation
High-quality, undamaged apricots with optimal sugar content (12–15% Brix), such as the
“Subkhon” and “Isfara” varieties, are selected for puree production. Raw material quality
impacts the puree’s organoleptic properties (color, taste, aroma) and nutritional value. In
Uzbekistan, apricots are harvested in June–July, when sugar and vitamin content peak. The
washing process removes dirt, microbes, and pesticide residues, ensuring compliance with DSt
3331:2016 standards.
2.2 Pit Removal and Crushing
Apricot pits are removed using specialized equipment (e.g., pit-removing machines), followed
by crushing to produce a primary puree (pulp). This process preserves the fruit’s structure, but
antioxidants (e.g., ascorbic acid) are added to prevent oxidation. Studies indicate a 5–10% loss
of vitamin C during crushing (Rahman, 2019).
2.3 Thermal Processing
Thermal processing halts enzymatic reactions (e.g., polyphenol oxidase activity) and ensures
microbiological safety. The apricot pulp is cooked at 80–90°C for 5–10 minutes. This process
may reduce vitamin C by 10–15%, but color and taste are well-preserved (Smith et al., 2020).
In Uzbekistan, medium-sized enterprises use steam boilers for this process.
2.4 Homogenization
Homogenization ensures a uniform consistency, performed under high pressure (100–200 bar)
using specialized homogenizers. This improves the puree’s texture but increases energy
consumption (50–70 kWh per ton).
2.5 Pasteurization
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 07,2025
Journal:
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Pasteurization is critical for microbiological safety, conducted at 85–95°C for 30–60 seconds,
eliminating microbes and extending shelf life. Studies show a 15–20% loss of vitamin C during
pasteurization, but 70–80% of antioxidants are retained (Johnson & Lee, 2021). In Uzbekistan,
modern steam pasteurizers are used, though smaller enterprises may face quality inconsistencies.
2.6 Packaging
The puree is packaged in aseptic containers (e.g., Tetra Pak, plastic containers) or glass jars,
extending shelf life to 18 months. Aseptic packaging is preferred for export due to its durability
and convenience. Eco-friendly packaging (biodegradable materials) is gaining demand in
European markets (Global Trade Data, 2024). Enterprises like “Fergana Juice” use aseptic
packaging to export apricot puree to Russia and China.
3. Quality Control and Nutritional Properties
Quality control encompasses organoleptic (color, taste, aroma), physicochemical (sugar content,
acidity, moisture), and microbiological properties. According to DSt 3331:2016, apricot puree
should have a sugar content of 10–15% and acidity of 0.5–1.5%. Proper processing retains 70–
80% of vitamin C and 75–85% of antioxidants (Smith et al., 2020). In Uzbekistan, large
enterprises use automated quality control systems, but smaller producers often face challenges
due to limited laboratory facilities.
4. Energy Consumption and Environmental Sustainability
Puree production is energy-intensive, requiring 100–150 kWh per ton for thermal processing
and pasteurization. Implementing solar-powered equipment in Uzbekistan can reduce energy
costs by 20–30% (UzAgroTech, 2023). To enhance environmental sustainability, waste
recycling (e.g., producing oil from apricot pits) and biodegradable packaging are recommended
(Zhang et al., 2022).
5. Prospects for Apricot Puree Production in Uzbekistan
Apricot puree holds a significant place in Uzbekistan’s export market. In 2023, over 10,000
tons were exported to Russia, Kazakhstan, and China (Uzbekistan Statistics Agency, 2024).
Organic certification (e.g., EU Organic) can increase export prices by 20–30%. Modern
technologies (aseptic packaging, automated pasteurization) and solar energy reduce costs and
improve quality. Recommendations include enhancing farmer and enterprise skills and
improving quality control systems.
Conclusion
The technology for processing apricots into puree is vital in the food industry, involving raw
material selection, washing, crushing, thermal processing, homogenization, pasteurization, and
packaging, retaining 70–80% of nutritional properties. In Uzbekistan, apricot puree production
enhances export potential and adds value. Modern technologies (aseptic packaging, solar
energy), quality control, and organic certification boost competitiveness. Future research should
focus on reducing energy consumption, recycling waste, and developing market strategies.
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 07,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 6
References:
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3. Rahman, M. (2019). Processing methods and their impact on fruit quality. International
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