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This article may help a bit. It's about peaches but probably similar to apricots.

The reason for the seemingly long cook time at 190F is to overcome the hard to digest starches. The yield is improved by about 10 to 12% utilizing SEBStar HTL with the extended cooking time. The reason I don't go on up to boiling is to not denature the enzymes. It is a compromise of time vs energy. Generally, If I formulate a corn only mash for 17 BRIX I usually hit 17+. During the 190F steep there is no energy input to the system. It is simply a matter of getting the mash to 190 and allowing it to sit. Most of the time the mashes of 300+ gallons have no issue holding the heat. I do also have to add that most of the time with 100% corn and enzyme mashing I am using greater than 2 lbs per gallon of mash. The SEBStar HTL eliminates any viscosity issues. Fermenting a 9 to 10% mash is normal with this regimen. A 6% mash without enzymes is physically difficult and hard on most craft equipment. Sorry to go off subject but the questions lead to the answer.