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中文摘要：
研究热烫、冷冻和浸渍3种不同预处理方式对哈密瓜变温压差膨化干燥产品含水率、色泽、膨化度、硬度和脆度的影响。结果表明,适当程度的热烫预处理有利于膨化产品含水率的降低,有利于产品膨化度和色泽品质的提高;低温预处理有利于膨化干燥产品膨化度、硬度和脆度的提高,但产品色泽变深,失去商品性状;糖液浸渍处理使物料加速失水,对物料色泽和外形的保持有显著的作用;高浓度的NaCl渗透液对物料颜色保持有显著的作用。
英文摘要：
The influence of different pretreatments including water-blanching, freezing and infusing of moisture content, color, bluk, desinty, hardness and crispness of explosion puffing drying for Hami-melon was investigated in this paper. The results showed that blanching pretreatment decreased moisture content, enhanced bulk density and luster quality; freezing pretreatment was advantageous to bulk density, hardness and crispness enhancement, but deepened the color and made the commodity character lose; The sugar fluid infusing pretreatment accelerated the dehydration of product, obviously maintained the color and the shape; The highly concentrated NaCl penetrating fluid obviously maintained the material color.
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