In order to explore the efficient drying method of pumpkin, the characteristics of hot air-microwave combined drying of pumpkin slices were studied, the applicability of six mathematical models were compared, and the microwave drying equipment, rehydration ratio, drying time and energy consumption of pumpkin slices were compared and analyzed.
The results showed that the drying rate curve of pumpkin slices in the early stage of hot-air-microwave combined drying was consistent with that in the corresponding stage of single hot-air drying, and the later stage was divided into increasing and decreasing stages. In hot-air-microwave combined drying, the Midilli-Kucuk model was suitable for describing the early stage of hot-air drying, while the Modified Page model was suitable for describing the later stage of microwave drying; the browning of pumpkin slices obtained by combined drying was less serious than The retention of carotenoids was better than that of microwave drying.
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