Experimental studies for studying the process of water absorption of apricot seeds

In this article, the author studied the process of moisture absorption in the production of salted apricot pits in a new way. The article analyzes an old recipe - a handicraft method of making traditional national salted seeds from local varieties of apricot, preserved from ancient times, which is very laborious. Before starting the preparation of traditional national salted pits from local varieties of apricot, the pits are sorted by hand according to size, then on each apricot pit, cracks are formed on the shell with a hammer, after which the pits are boiled for 20-30 minutes in a salty solution until they are moistened. After that, the seeds are dried in the sun for 1-2 days in the summer, or in dryers for 10-12 hours in the winter. Then the bones are fried in cauldrons along with a lot of salt, for 15-20 minutes. Leave to cool in cauldrons, then send for sale. The advantage of cooking such national salted seeds is the preservation of vitamins, iron and potassium. Having analyzed the existing method of preparing salted seeds, the author was tasked to develop an experimental plan for studying the process of moisture absorption of apricot seeds. Experimental research aimed at developing a new method for the production of Uzbek national salted pits from apricot processing waste. The conditions for the course of the moisture absorption process, providing the optimal value of the selected parameters - the temperature of the salt solution and the duration of exposure of the product in the saline solution, and the construction of an interpolation formula for predicting the values of the studied parameters of temperature and time, depending on a number of factors, have been revealed. A regression equation is obtained for the output value of moisture absorption by two factors of the temperature of the brine solution and the duration of exposure of the product in the brine solution. The coefficient of the Student's criterion was also calculated, and the regression equation was checked for adequacy according to the Fisher criterion. Based on the data obtained, a graph of the dependence of the moisture absorption of apricot seeds on the influencing factors - the temperature of the saline solution and the duration of exposure of the product in the saline solution was built using the MATTLAB mathematical model program.