The processing technology of low fat and dehydrated pumpkin chips was studied in this paper,especially the effect of the slicing and blanching on the quality of production.

• 以南瓜为原料,重点研究了低脂化脱水南瓜片生产过程中切片、烫漂工序对干燥速率和成品品质的影响,探索生产低脂化脱水南瓜片的最佳工艺。