This article analyzes the common methods for drying apricots, including natural, mechanical, and modern technologies (infrared, microwave, and lyophilization). The efficiency, energy consumption, impact on product quality, and environmental sustainability of these methods are examined. Special attention is given to their applicability in Uzbekistan’s agricultural context and their significance in the export market. The study is based on scientific literature and practical data, providing a comparative analysis of the advantages and limitations of drying processes. The article offers recommendations for selecting optimal methods and adopting modern technologies to advance apricot drying in Uzbekistan.

Apricot drying, natural drying, mechanical drying, infrared drying, microwave drying, lyophilization, agriculture, food industry, product quality, energy consumption, environmental sustainability.

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