哈密瓜是我国新疆地区的特色果品之一，口感脆爽、风味独特，深受消费者喜爱。但新鲜哈密瓜水分多、含糖量高，不易保存，同时运输等环节又易使果体受机械损伤造成腐烂损耗。将哈密瓜干制是解决上述问题的重要手段之一。本文为探究最适合哈密瓜片的干燥工艺，根据哈密瓜片干制加工技术的国内外研究现状，对比分析了四种典型的哈密瓜片干燥特性及其品质，为弥补单一干燥的不足，对比研究了三种常用的干燥预处理方式，研究结果表明将超声波应用至哈密瓜片红外干燥的预处理中，可以有效缩短干燥时间并保持较好的品质。本文在单因素试验的基础上，研究和优化了干燥工艺，为哈密瓜片干制加工的提质增效提供技术和理论参考。

主要研究内容和结论如下：

研究了不同干燥方法对哈密瓜片干燥特性及品质的影响。对比分析了冷冻干燥（FD）、红外干燥（IRD）、热风干燥（HAD）和微波真空干燥（MVD）对哈密瓜片干燥特性、色泽、质构、复水性以及微观组织结构的影响，得出FD、HAD耗时较长，IRD、MVD干燥速率快耗时短；干燥模型拟合结果显示，Wang and Singh模型适用于模拟FD、HAD干燥过程，Logarithmic模型适用于描述IRD过程的脱水规律，Page和Weibull模型适用于模拟MVD干燥过程；IRD产品综合品质好，各指标均优于MVD和HAD产品，FD产品品质最佳；微观结构观察结果显示，FD产品较好的保持了原有结构，IRD对产品的细胞损伤较小且具有一定的膨化作用，HAD、MVD较大的破坏了产品的内部结构。综上，IRD可在较短的时间内获得高品质的产品，综合评分最高，因此确定红外干燥为哈密瓜片的干燥方法。

研究了不同预处理对哈密瓜片红外干燥特性及品质的影响，对比分析了超声处理、烫漂处理、渗透处理对哈密瓜片红外干燥特性、色泽、质构、复水性以及微观组织结构的影响。超声处理能够加速物料内水分迁移，其干燥耗时最短，烫漂处理组耗时较对照组略有缩短，渗透处理组耗时最长且产品未能达到目标含水率；干燥模型拟合结果显示，Page、Weibull模型适用于描述哈密瓜片超声处理后IRD的脱水规律，Two-term模型适用于模拟哈密瓜片烫漂处理后IRD的干燥过程，Logarithmic和Two-term模型适用于描述哈密瓜片渗透处理后IRD干燥过程的水分比变化情况；超声处理组综合评分最高，超声处理能够有效改善哈密瓜红外干制品品质。综上，确定超声处理为哈密瓜片红外干燥的预处理方式。

为优化哈密瓜片超声处理红外干燥工艺，本文以超声处理时间、干燥温度、切片厚度为影响因素，以干燥时间、色差值和Vc含量为评价指标，进行了响应面法中的Box-Behnken中心组合设计试验研究。单因素试验结果表明，各影响因素对哈密瓜片红外干燥过程影响显著；建立了哈密瓜超声处理红外干燥的干燥时间、色差值、Vc含量与超声处理时间、干燥温度、切片厚度的回归模型，R²分别为0.999 8、0.999 4、0.999 9；各因素对干燥时间的影响从大到小依次为：切片厚度（X₂）、干燥温度（X₁）、超声处理时间（X₃）；对色差值的影响顺序为：X₂>X₁>X₃；对Vc含量的影响顺序为：X₂>X₁>X₃。优化后的工艺参数为干燥温度61 ℃、切片厚度6 mm、超声处理时间15 min。此时，干燥时间为115 min，色差值为13.79，Vc含量为112.1 mg/100 g。相较于未处理产品，干燥时间缩短45.24%，色差减小13.38%，Vc含量提高16.71%，微观结构对比结果显示超声波引起了哈密瓜片内部组织膨胀收缩，形成了细胞微通道，出现的多孔道结构，减少了水分迁移扩散的阻力。

Hami-melon is one of the characteristic fruits in Xinjiang, China. It has crisp taste and unique flavor, and is deeply loved by consumers. However, fresh Hami-melon is rich in water and high in sugar, which is not easy to preserve. At the same time, transportation and other links are easy to cause mechanical damage to the fruit body and cause decay and loss. Drying Hami-melon is one of the important means to solve the above problems. In order to explore the most suitable drying technology for Hami-melon slices, according to the domestic and international research status of the drying technology of Hami-melon slices, the drying characteristics and quality of four typical Hami-melon slices were compared and analyzed. In order to make up for the deficiency of single drying, three commonly used drying pretreatment methods were compared and studied, It can effectively shorten drying time and maintain good quality. Based on the single factor experiment, the drying process was studied and optimized in this paper, which provided technical and theoretical reference for the quality and efficiency improvement of the dried Hami-melon slices.

The main research contents and conclusions are as follows:

The effects of different drying methods on the drying characteristics and quality of Hami-melon slices were studied. The effects of freeze drying (FD), infrared drying (IRD), hot air drying (HAD) and microwave vacuum drying (MVD) on the drying characteristics, color, texture, rehydration and microstructure of Hami-melon slices were compared and analyzed. It was concluded that FD and HAD took longer time, and IRD and MVD drying rate were faster and shorter; The drying model fitting results show that Wang and Singh model is suitable for simulating FD and HAD drying process, Logarithmic model is suitable for describing the dehydration law of IRD process, and Page and Weibull model is suitable for simulating MVD drying process; The comprehensive quality of IRD products is good, all indicators are better than MVD and HAD products, and the quality of FD products is the best; The microstructure observation results showed that FD products kept their original structure well, IRD had little damage to the cells of the products and had a certain swelling effect, and HAD and MVD had a large damage to the internal structure of the products. In conclusion, IRD can obtain high-quality products in a relatively short time, with the highest comprehensive score. Therefore, infrared drying was determined as the drying method for Hami-melon slices.

The effects of different pretreatments on the infrared drying characteristics and quality of Hami-melon slices were studied. The effects of ultrasonic treatment, blanching treatment and osmotic treatment on the infrared drying characteristics, color, texture, rehydration and microstructure of Hami-melon slices were compared and analyzed. Ultrasonic treatment can accelerate the water migration in the material, and its drying time is the shortest. The time of blanching treatment group is slightly shorter than that of the control group. The time of osmotic treatment group is the longest and the product fails to reach the target water content; The drying model fitting results showed that Page and Weibull models were suitable for describing the dehydration law of IRD after ultrasonic treatment of Hami-melon slices, Two-term models were suitable for simulating the drying process of IRD after blanching of Hami-melon slices, and Logarithmic and Two-term models were suitable for describing the change of water ratio in the drying process of IRD after osmotic treatment of Hami-melon slices; The ultrasonic treatment group has the highest comprehensive score, and ultrasonic treatment can effectively improve the quality of infrared dried Hami-melon products. In conclusion, ultrasonic treatment was determined as the pretreatment method for infrared drying of Hami-melon slices.

In order to optimize the infrared drying process of ultrasonic treatment of Hami-melon slices, this paper took the ultrasonic treatment time, drying temperature and slice thickness as the influencing factors, and the drying time, color difference value and VC content as the evaluation indexes, and carried out the experimental study of Box-Behnken center combination design in response surface method. The results of single factor test showed that each factor had a significant effect on the infrared drying process of Hami-melon slices; The regression models of drying time, color difference value, VC content and ultrasonic treatment time, drying temperature and slice thickness of ultrasonic treatment infrared drying of Hami-melon were established. R² was 0.999 8, 0.999 4 and 0.999 9, respectively; The effects of various factors on drying time are as follows: slice thickness (X₂), drying temperature (X₁), ultrasonic treatment time (X₃); The order of influence on color difference value is: X₂>X₁>X₃; The order of influence on VC content is X₂>X₁>X₃. The optimized process parameters are drying temperature 61 ℃, slice thickness 6 mm and ultrasonic treatment time 15 min. At this time, the drying time is 115 min, the color difference value is 13.79, and the VC content is 112.1 mg/100 g. Compared with untreated products, the drying time is reduced by 45.24%, the color difference is reduced by 13.38%, and the VC content is increased by 16.71%. The microstructure comparison results show that ultrasound causes the expansion and contraction of the internal tissue of Hami-melon slices, forming cell microchannels, and the appearance of porous channel structure, reducing the resistance of water migration and diffusion.

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