scholarly journals Mejoramiento de la textura de un producto reconstituido de trozos de camarón empleando la enzima Transglutaminasa.// Improvement of the texture of a reconstituted product based on shrimp pieces using the enzyme transglutaminase

Ciencia Unemi ◽  
2017 ◽  
Vol 10 (24) ◽  
pp. 74
Author(s):  
Denisse Álvarez Anchundia ◽  
María Fernanda Carrillo ◽  
Nibia Novillo Luzuriaga ◽  
Rigoberto Peñafiel León
Keyword(s):  
Litopenaeus Vannamei ◽  
Food Product ◽  
Raw Material ◽  
Added Value ◽  
Nutritional Content ◽  
High Quality ◽  
Sensorial Analysis ◽  
Excellent Quality ◽  
Organoleptic Characteristics ◽  
Wide Range

La Costa Ecuatoriana alberga diferentes especies de camarones de alta calidad y  gran interés comercial, entre ellos destaca el  Litopenaeus vannamei debido a su mayor adaptación en la  acuacultura. En la amplia gama de mariscos, el camarón cumple el más alto potencial de materia prima cuando se lo transforma en productos que contengan mayor valor agregado debido a  sus características organolépticas y excelente calidad, además parte del camarón cosechado  o extraído del mar  no se exporta, puesto que existe un subproducto que incumple  las exigencias de los importadores debido a que se encuentra  troceado y se conoce  como venta local o  camarón quebrado. La enzima transglutaminasa con sus propiedades de ligar  proteínas, es un ingrediente clave para reconstituir estos pedazos de bajo valor comercial. El objetivo de este  estudio fue desarrollar un producto alimenticio reconstituido a base de pedazos de camarón con una mejor adherencia y compactación en la proteína de la carne del crustáceo. Se evaluó mediante  análisis sensorial la aceptabilidad de esta enzima en el producto elaborado, obteniendo mayor preferencia los productos con transglutaminasa por su textura y sabor, cabe destacar que las características organolépticas y el contenido nutricional del camarón no fueron alterados de acuerdo a los análisis realizados.ABSTRACTThe Ecuadorian Coast hosts different species of shrimp of high quality and commercial interest, among them Litopenaeus vannamei stands out due to its greater adaptation in aquaculture. Shrimp fulfills the highest potential of raw material, when it is transformed into products that contain greater added value due to its organoleptic characteristics and excellent quality, in the wide range of seafood. In addition, part of the shrimp harvested or extracted from the sea is not exported, since there is a sub-product that does not meet the requirements of importers because it is cut up and is known as local sale or broken shrimp. The enzyme transglutaminase with its properties of binding protein is a key ingredient to reconstitute these pieces of low commercial value. The objective of this study was to develop a reconstituted food product based on pieces of shrimp with better adhesion and compaction in the crustacean meat protein. The acceptability of this enzyme in the processed product was evaluated by sensorial analysis, obtaining more preference the products with transglutaminase for their texture and flavor, it should be noted that the organoleptic characteristics and the nutritional content of the shrimp were not altered according to the analyzes carried out.

Upcycling in Action - Reducing Beer Production Waste

2021 ◽  
pp. 29-32
Author(s):  
Ирина Урузмаговна Кусова ◽  
Антон Юрьевич Никитенко ◽  
Владимир Андреевич Олейников
Keyword(s):  
Food Industry ◽  
Food Product ◽  
Raw Material ◽  
Brewer’S Yeast ◽  
High Quality ◽  
Brewer's Yeast ◽  
Organoleptic Characteristics ◽  
Material Component ◽  
Beer Production

Разработка безотходных и малоотходных технологий - одна из важнейших задач развития пищевой промышленности. Апсайклинг (англ. upcycling) - вторичное использование чего-либо для создания новых продуктов с целью снижения отходов. Зерновая дробина - ценное сырье для производства мучных кулинарных изделий, так как в своем составе содержит пищевые волокна. Отработанные пивные дрожжи представляют собой высококачественный пищевой продукт, компоненты которого благоприятно воздействуют на пищеварение. Апсайклинг пивной дробины как сырьевого компонента позволяет получить в том числе и хлебобулочные изделия, которые по органолептическим и физико-химическим показателям не отличаются от изделий, изготовленных по традиционной рецептуре. Апсайклинг пивных дрожжей целесообразен при производстве мучных кулинарных изделий, благодаря насыщенному химическому составу, может применяться в качестве обогащения изделий, при приготовлении по традиционным рецептурам. В данном исследовании было изучено влияние добавок пивной дробины и остаточных пивных дрожжей на качество хлеба. Применение остаточных пивных дрожжей и пивной дробины обеспечивает выработку хлеба высокого качества и, вероятно, способствует дополнительному обогащению мучных кулинарных изделий белками, пищевыми волокнами, микроэлементами, витаминами. Рассматриваемая тема по использованию апсайклинга пивоваренных ресурсов актуальна для предприятий общественного питания, имеющих пивоварни в плане выработки продукции, которую можно отнести к группе с функциональными характеристиками, так как пивная дробина и остаточные пивные дрожжи - это источник естественных нутриентов. Апсайклинг в пищевой промышленности - это актуальный и современный технологический прием, позволяющий решить множество проблем, а в первую очередь внести пользу в рацион питания, без изменения привычных органолептических характеристик кулинарных изделий. One of the most important tasks in the development of the food industry is the development of waste-free and low-waste technologies. Upcycling is the reuse of something to create new products in order to reduce waste. Grain grain is a valuable raw material for the production of flour culinary products, as it contains dietary fiber. Waste brewer's yeast is a high-quality food product, the components of which are beneficially involved in digestion. Upcycling of brewer's grains as a raw material component allows obtaining, among other things, bakery products, which, in terms of organoleptic and physicochemical indicators, do not differ from products made according to traditional recipes. Upcycling of brewer's yeast in the production of flour culinary products is expedient due to its rich chemical composition, which can be used as product enrichment when cooking according to traditional recipes. In this study, the effect of the addition of brewer's grains and residual brewer's yeast on the quality of bread was examined. The use of residual brewer's yeast and brewer's grains ensures the production of high-quality bread and probably contributes to the additional enrichment of flour culinary products with proteins, dietary fibers, microelements, vitamins. The topic under consideration on the use of upcycling of brewing resources is relevant for public catering enterprises that have breweries in terms of product development, which can be attributed to a group with functional characteristics, since brewer's grains and residual brewer's yeast are a source of natural nutrients. Upcycling in the food industry is a relevant and modern technological method that allows you to solve many problems, and, first of all, bring benefits to the diet, without changing the usual organoleptic characteristics of culinary products.

scholarly journals The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour

2017 ◽  
Vol 1 (2) ◽  
pp. 36 ◽  
Author(s):  
Een Sukarminah ◽  
Endah Wulandari ◽  
Debby Moody Sumanti ◽  
Efri Mardawati ◽  
Elazmanawati Lembong ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Block Design ◽  
Food Product ◽  
Raw Material ◽  
Soybean Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Randomized Block Design ◽  
Freeze Dried ◽  
Bacterial Content

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

scholarly journals Introduction

1986 ◽  
Vol 87 (3-4) ◽  
pp. 113-114
Author(s):  
John Atwell
Keyword(s):  
Quality Standards ◽  
Local Economy ◽  
Raw Material ◽  
Added Value ◽  
Processed Foods ◽  
High Quality ◽  
Strong Link ◽  
Food And Beverages ◽  
The Government

Excluding brewing and distilling, the food and beverages sector of the Scottish economy is estimated to employ about one in six of the manufacturing workforce and has a gross added value of just over £1000m per annum. These industries also have a strong link with suppliers of machinery and packaging equipment within the local economy, and of course with Scottish agriculture which provides an important part of the raw material used. On the conservative assumption that Scotland is responsible for about 10% of the U.K. exports of unprocessed and processed foods, which total just short of £3000m per annum and that exports depend on high quality standards in choice of raw material for processing, Scotland should be uniquely placed to contribute to the government-backed 'Food from Britain' campaign which is now getting under way.

scholarly journals New types of chopped semi-finished products development

2019 ◽  
Vol 81 (2) ◽  
pp. 70-75
Author(s):  
M. V. Klychkova ◽  
Y. S. Kichko ◽  
M. D. Romanko ◽  
E. P. Miroshnikova
Keyword(s):  
Red Wine ◽  
Low Cost ◽  
Food Product ◽  
Lemon Juice ◽  
Raw Material ◽  
Regime Changes ◽  
Organoleptic Characteristics ◽  
Calcium Magnesium ◽  
Pomegranate Seeds ◽  
New Generation

Nowadays there is a need to develop new recipes and technologies that allow the production of chopped semi-finished products with a relatively low cost, original taste and long shelf life. Various curing mixtures, marinades, acid-containing products, seasonings and spices are used to improve the organoleptic characteristics of chopped semi-finished products. They include beer, red wine, lemon juice, marinade (laurel leaves, salt, black peppers, onions, lemon juice or vinegar).Today marinades are a new and little studied raw material for the production of semi-finished products. They give the meat a delicate texture, a pleasant aroma and can eliminate or weaken the undesirable odor, which is achieved by various spices and seasonings adding. The problem of chopped semi-finished products assortment expanding was considered in this paper. The recipe for chopped semi-finished products “Nur” based on several types of marinades with the application of fresh pomegranate seeds was developed to obtain an “original” and unusual new-generation food product. Fresh pomegranate seeds, which give the cutlets an unusual sweet and sour taste, were used in the recipe for all types of cutlets. The composition of the seeds of this fruit includes 15 amino acids and a large amount of fatty acids. Pomegranate is rich in carbohydrates, important B vitamins and vitamin C, minerals (calcium, magnesium, iron). Four types of chopped "Nur" cutlets with pomegranate and Lingonberry, Basil, Picantillo marinades and without adding marinade were made for research. The developed assortment of chopped semi-finished products has high nutritional and biological value, good organoleptic characteristics with a pronounced taste. According to the organoleptic indicators, the best is the chopped Nur cutlet with pomegranate and the addition of Picantillo marinade. Analyzing the data of studies on storage capacity, it should be noted that, subject to the established regime, changes in organoleptic indicators during storage are insignificant. When developing chopped "Nur" cutlets with pomegranate, the Lingonberry, Basil, Picantillo marinades, produced under the Cetrina trademark, cope successfully with the task of flavoring improving.

scholarly journals Production technology development baked carbonade

2020 ◽  
Vol 11 ◽  
pp. 56-65
Author(s):  
I.F. Gorlov ◽  
◽  
S.E. Bozhkova ◽  
S.A. Gnilomedova ◽  
S.A. Surkova ◽  
...  
Keyword(s):  
Technology Development ◽  
Age Groups ◽  
Meat Products ◽  
Rotation Frequency ◽  
Raw Material ◽  
Laboratory Research ◽  
Technical Documentation ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
The Moment

Aim. Development of technology and optimization of the recipe for baked carbonade with improved consumer properties. Material and Methods. The production of the studied samples of carbonade was carried out in accordance with the current regulatory and technical documentation (GOST R 55795-2013). Formulation optimization was performed using Excel. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81. Results. In the process of research, a recipe for baked carbonade was developed. It was revealed that with the introduction of apple pectin into the formulation of baked carbonade, the content of miner-al nutrients increases, and the content of vitamins significantly increases. For the production of baked carbonade, the following salting method was chosen: raw material was injected by brine in an amount of 10% by weight. Then the raw material is massaged in a massager with a drum rotation frequency of 16 rpm for 15 minutes. Heat treatment consists in baking. The carbonade is baked at 100-120 oC for 1-2 hours. The carbonade is considered ready when the temperature in its thick-ness reaches 70-72 oC. The finished product is sent for cooling to the chambers until the temperature reaches 8 oC in the thickness of the product. The developed product was distinguished by high organoleptic and stable physicochemical and mi-crobiological indicators, corresponding to the current regulatory and technical documentation for this type of product. The prime cost of baked carbonade is 439.69 rubles / kg, which at the moment, taking into account the costs of the manufacturer and the distribution network, is the average price in the market. Conclusion. A technology has been developed for the production of baked pork carbonade with high consumer properties, which contributes to the expansion of the range of functional meat products. The product is recommended for a wide range of consumers of different age groups.

scholarly journals The role of perennial grasses in creating a sustainable feed base by conveyor use

2019 ◽  
Vol 20 (3) ◽  
pp. 238-246 ◽  
Author(s):  
E. N. Pavlyuchik ◽  
A. D. Kapsamun, ◽  
N. N. Ivanova ◽  
V. A. Tyulin ◽  
O. S. Silina
Keyword(s):  
Raw Materials ◽  
Weather Conditions ◽  
Perennial Grasses ◽  
Raw Material ◽  
Farm Animals ◽  
Optimal Time ◽  
High Quality ◽  
Green Mass ◽  
Fodder Production ◽  
Wide Range

Currently, the most urgent task in improving the industry of feed production is the creation of green and raw materials conveyors, which will allow an uninterrupted supply of vegetable raw materials from early spring to late autumn for feeding farm animals and preparing high-quality feed. The research has shown that the most optimal time for mowing alfalfaclover-cereals mixtures with high fodder values is the budding phase - the start of flowering of legume grasses in the conveyor system with 10.6-15.2% of raw protein content in the crop. It was noted that the cultivation of meadow clover varieties of various ripening time mixed with a wide range of alfalfa and cereal grasses lead to the decrease in the effect of unfavorable weather conditions and to 15-20% increase in grass mixtures productivity. The article presents recommendations for the extension of the productive longevity of grass stands up to five years using mixtures with different ripening varieties of meadow clover and alfalfa with grass components of a new generation with productivity up to 32.8 t / ha of green mass.  According to the field test of 2013-2017, the article provides data on the green mass productivity of alfalfa-clover-cereals grass stands with the addition of early ripening varieties of grasses, which for two mowings averaged 29.4 t / ha in 2013-2014 and 30.1 t / ha in 2015-2017.  The methods of creating and using grass mixtures have been indicated, the best time for mowing has been defined by conveyor use of them in the Upper Volga region. The scheme of the green and raw materials conveyor with the use of differently ripening grass mixtures, consisting of new species and varieties of forage grasses of different periods of ripening, is given. It has been established that the use of legume-grass mixtures allows to obtain high-quality raw material for the production of bulk feed within 110-120 days, which acts as the way to increase the efficiency of fodder production. An expanded range of fodder grasses creates the conditions for improving the sustainability of fodder production in less dependence on extreme weather conditions. 

scholarly journals Prospects for Salted Pacific Sardine (Ivasi) as a Raw Material for Emulsion Products

Food Industry ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 70-76
Author(s):  
Denis Poleshuk ◽  
Svetlana Maksimova ◽  
Viktorya Poleschuk ◽  
Svetlana Ponomarenko ◽  
Anton Tabakaev
Keyword(s):  
Far East ◽  
Storage Period ◽  
Food Product ◽  
Raw Material ◽  
Technological Parameters ◽  
Salted Fish ◽  
Organoleptic Characteristics ◽  
The Pacific ◽  
Pacific Sardine ◽  
Frozen Fish

Expanding the range of functional food products is one of the important tasks of the Russian state policy to improve the population health. Water bioresources due to their high biological value consists of the potential for creating such products. The article presents the technological characteristics of the Pacific salted sardine (iwasi) as a promising highfat raw material rich in valuable natural lipids for multi-component emulsion products. The Pacific sardine (ivasi) extracted in the far East is a mass object of marine fishing. However, the food production from the sardines is currently limited by frozen and salted fish. In order to expand the food product range from the Pacific sardine (ivasi), the paper concerns the technological parameters of the salted fish production process and justification of its use as a basis for emulsion systems. The authors present technological scheme for obtaining salted Pacific sardine (iwashi) from frozen fish. The dynamic analysis of proteolysis indicators during the storage period of salted sardines indicates an active accumulation of protein breakdown products during the protein component destruction. Organoleptic assessment of salted fish performed in the third and fourth months of storage showed that, in the absence of discrediting organoleptic signs in the samples under study, a man recorded the destruction of the abdominal area in the fourth month of storage. The rheological studies results of finely ground muscle tissue of salted sardines, in comparison with frozen fish, demonstrate an increase in these indicators in the proteolysis process. Biochemical, rheological and organoleptic characteristics of salted Pacific sardine (iwasi) in the fourth month of storage indicate its high raw material potential for use in the technology of emulsion products.

scholarly journals POTENSI DAN TEKNOLOGI PENGOLAHAN KOMODITAS AREN SEBAGAI PRODUK PANGAN DAN NONPANGAN / Potential and Technology Processing of Palm Sugar Commodity As Food and Non-Food Products

2020 ◽  
Vol 39 (1) ◽  
pp. 35
Author(s):  
Rindengan Barlina ◽  
Suzanne Liwu ◽  
Engelbert Manaroinsong
Keyword(s):  
Main Product ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Edible Films ◽  
Raw Material ◽  
Added Value ◽  
Palm Wine ◽  
Palm Sugar ◽  
Processing Product

<p>The area of palm sugar plantations in Indonesia is estimated at 61,924 ha, which is spread over 26 provinces. The area of palm sugar plants increased by an average of 2.0% per year with a production growth rate of 1.9% per year. Generally, the main product expected is the neera (which is tapped from spadix). In its development, other parts of the sugar palm plant began to be glimpsed, because it has an impact on increasing the added value of commodities. This paper aims to express the potential of palm sugar as a source of raw materials for processing various products, especially food products. Like just a coconut plant, the sugar palm plant can also be dubbed the tree of life because all parts can be utilized. Neera as the main product, whose production can reach 8-22 liters/tree/day is the raw material for processing sugar. Besides that it can be processed into palm wine and soft drinks. Palm stems (pith parts) can be processed into starch and production can reach 60-70 kg / tree. Sugar palm starch can substitute flour in the processing of biscuits, MP-ASI, noodles and as raw material for edible films. Whereas the fruit can be processed into the kolang kaling and can be further processed into various products. Food product processing technology from palm sugar is available, so it is expected to increase the variety of food products, while improving consumer health and farmers’ incomes.</p><p>Keywords: Sugar palm, potential, processing, product</p><p> </p><p><strong>Abstrak</strong></p><p>Luas areal tanaman aren di Indonesia diperkirakan 61.924 ha yang tersebar pada 26 propinsi. Areal tanaman aren bertambah rata-rata 2,0% dengan laju pertumbuhan produksi 1,9% per tahun. Produk utama yang diharapkan dari aren adalah nira yang disadap dari mayang. Dalam perkembangannya, bagian-bagian lain dari tanaman aren mulai dilirik, karena juga memiliki nilai tambah. Naskah ini mengemukakan potensi tanaman aren sebagai sumber bahan baku berbagai produk, terutama pangan. Seperti halnya kelapa, tanaman aren juga dapat dijuluki sebagai tanaman serbaguna karena semua bagian tanaman dapat dimanfaatkan. Nira sebagai produk utama aren memiliki produktivitas antara 8-22 liter/pohon/hari dan merupakan bahan baku gula cetak, gula cair, dan gula semut. Selain itu, nira aren dapat diolah menjadi palm wine dan minuman ringan. Batang aren (bagian empulur) dapat diolah menjadi pati dengan produktivitas 60-70 kg/pohon. Pati aren dapat mensubstitusi tepung terigu dalam pembuatan biskuit, makanan pelengkap air susu ibu, mie, dan bahan baku edible film. Buah aren umumnya diolah menjadi kolang kaling dan dapat diproses lebih lanjut menjadi berbagai produk. Teknologi pengolahan produk pangan dari aren telah tersedia, yang diharapkan dapat menambah keragaman produk pangan, sekaligus meningkatkan kesehatan konsumen dan pendapatan petani.</p><p>Kata kunci: Aren, potensi, pengolahan, produk</p>

scholarly journals Increase in exports of grain processing products

2021 ◽  
pp. 172-177
Author(s):  
L. Yesakhmetova ◽  
◽  
◽  
◽  
Keyword(s):  
Value Chain ◽  
Animal Feed ◽  
Wheat Gluten ◽  
Raw Material ◽  
Added Value ◽  
Industrial Complex ◽  
Production Volume ◽  
High Quality ◽  
Grain Processing ◽  
Cereal Industry

The implementation of strategic goals of the development of agro-industrial complex can be achieved due to the significant potential for growth in production volume of flour-cereals industry, competitive advantages. The article discusses the raw material reserves of domestic flour-cereal industry, sufficient for sustainable and balanced production of various types and varieties of flour, to fully meet the needs of the bakery, confectionery and pasta industries. Production indicators of flour output when all production capacities are loaded are presented, which determines the possibility of expanding export markets. The author states that flour and cereal industry, which is part of grain products subcomplex of agro-industrial complex, is included into the links of the added value chain, interacts with technologically related industries, which improve its structure, expand export opportunities, and contribute to the growth of the competitiveness of national economy. The importance of production of flour-milling products is determined by its contribution to the formation of food security in the country due to the significant increase in production of high-quality domestic food products. The author points out, that in Kazakhstan, the Roadmap on development of grain processing will be developed. The activities of the subsidiary LLP BioOperations (Tayinsha town, North Kazakhstan region) are aimed at production of bioethanol, wheat gluten, starch, flour and animal feed. The main direction of functioning of LLP "Aruana- 2010" is production of flour (wheat, bakery), providing it to trade enterprises and manufacture of bakery products. Flour of the "PATSHA" trademark is made from high quality grain, with high protein content, grown in ecologically clean fields of Kazakhstan.

scholarly journals The suitability of apricot for dried fruit production by the combined technology

2021 ◽  
Vol 66 (3) ◽  
pp. 267-278
Author(s):  
Dragan Rahovic ◽  
Zoran Keserovic ◽  
Sladjan Stankovic ◽  
Ivana Bakic ◽  
Marijana Maslovaric ◽  
...  
Keyword(s):  
Fruit Production ◽  
Raw Material ◽  
Added Value ◽  
Convective Drying ◽  
High Yield ◽  
Family Farms ◽  
Southeast Europe ◽  
High Quality ◽  
Small Family ◽  
Dried Fruit

The apricot is considered as one of the most delicious temperate fruit, a highly appreciated stone fruit and a valuable raw material for processing. The Republic of Serbia is one of the leading apricot producers in Southeast Europe, but the assortment is limited by a small number of cultivars harvested, mostly in the ripening season of ?Magyar kajszi?. In order to introduce the most suitable cultivars in the production, having high yield and high quality for consumption and various forms of processing, introduced and domestic cultivars have been intensively studied. In Serbia, apricots are mostly marketed fresh and processed for jams and spirits, but demand for high-quality dried fruits is increasing. To preserve the nutritional and sensory quality of fresh apricots, choosing the best drying technique is significant, and the most preferred technique is the reduction of moisture through convective drying. The aim of the paper was to compare the potential of the apricot cultivars ?Magyar kajszi?, ?Novosadska rodna?, ?NS-4? and ?NS-6? for dried fruit production by two-phase technology - combined osmotic and convective drying, as well as the profitability of apricot drying on small family farms. Cultivars ?NS-4? and ?Novosadska rodna? were found to be suitable for combined drying technology. The highest score in the sensory evaluation of the dried apricots was given to ?NS-4?, and then to ?Novosadska rodna?. The results indicate that the combined osmotic and convective drying of apricot rather than selling fresh fruits can be a profitable and important added value tool for small family farms.

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