【摘要】 以甘肃白银“籽瓜1号”为试验材料，利用微波真空干燥对籽瓜综合加工利用副产品籽瓜固形物进行干燥试验，探究干燥温度、真空度和比功率对干制品干燥特性和理化品质的影响。结果表明，随着干燥温度与真空度增大，比功率减少，物料水分比的下降速率增加，干燥效率提高。籽瓜固形物的有效水分扩散系数在0.700 74×10^-9～4.565 79×10^-9 m²/s之间，并随干燥温度、真空度和比功率的升高而增大。干燥温度50℃、真空度-0.070 MPa、比功率20 W/g时，样品中多糖（105.44 mg/g）、VC（1.21 mg/g）和膳食纤维（80.69%）含量最高，且复水比较高（4.23）,色泽明亮。综合来看，微波真空干燥可较好地保证籽瓜固形物的综合品质，提高产品的附加值。本研究可为籽瓜固形物潜在价值的挖掘和产业化加工提供理论参考。更多还原

【Abstract】 In order to explore the best process parameters of microwave vacuum drying of seed gourd, taking Gansu Baiyin “seed gourd No.1” as the test material, the homemade microwave vacuum equipment for drying seed gourd solids test was used to explore the drying temperature, vacuum degree and specific power on the drying characteristics and physicochemical quality of dry products. The results showed that with the increase of drying temperature and vacuum degree, the decrease of specific power, the decrease rate of material moisture ratio increased and the drying efficiency improved. The effective moisture diffusion coefficient of seed melon solids ranged from 0.700 74×10^-9～4.565 79×10^-9 m²/s and increased with the increase of drying temperature, vacuum degree and specific power. The highest contents of polysaccharide（105.44 mg/g）, VC（1.21 mg/g） and dietary fiber（80.69%） with high rehydration ratio（4.23） and bright color were obtained at the drying temperature of 50 ℃, vacuum degree of-0.070 MPa and specific power of 20 W/g in the samples. Taken together, microwave vacuum drying can better guarantee the comprehensive quality of seed melon solid and improve the added value of products. This study can provide a theoretical reference for the development of the potential value and industrial processing of seed melon solid.更多还原