Study on Vacuum Freeze Drying Combined with Modified Temperature and Pressure Explosion Puffing Drying Technology of Hami-melon Based on Quality Analysis

To improve the drying quality of Hami-melon, vacuum freeze-explosion puffing combined drying was used to treat Hami-melon. Based on single factor tests, the Box-Behnken Design（BBD） method was used to analyze the effects of puffing drying temperature, vacuum drying temperature, and vacuum drying time on the Hamimelon chips quality including moisture content, sensory quality and vitamin C content. Multi-objective joint solution showed that the optimal technique parameters of the combined drying were: puffing drying temperature 93 ℃,vacuum drying temperature 66 ℃, and vacuum drying time 1.9 h.