利用过热蒸汽膨化干燥技术,对热风干燥与过热蒸汽膨化干燥的干燥特性、处理前后番茄的理化品质进行比较和分析,结果表明:番茄经过热蒸汽膨化后干燥,干燥速度快,比单纯采用热风干燥所需的干燥时间缩短34.4％；过热蒸汽膨化干燥的番茄体积饱满,色泽较好,营养保存率高,微观组织呈现明显的蜂窝状结构,复水比高,复水温度较高时的复水比明显高于热风干燥的番茄；过热蒸汽膨化干燥的番茄在85℃的水中复水6 min,其硬度和粘性适中,弹性和咀嚼性值最大,感官评价最好.%superheated steam puffing drying technique was used to process tomato, the drying property between hot air dried tomato and superheated steam puffing dried tomato was compared, the physicochemical characteristics of tomato before and after the treatment of superheated steam puffing drying were also compared. The results showed that tomato after the treatment of superheated steam puffing drying had full volume bulk, better color and high nutrients preserving rate; the porous microstructure was significantly enlarged; the drying velocity was speeded up, the drying time was curtailed 34.4% than hot air drying. Meanwhile, the puffing dried tomato also had higher rehydration rate. After 6 min rehydration at the temperature of 85 ℃, the tomato had moderate hardness and mucosity, maximal elasticity and chewiness, as well as the highest sensory evaluation score. Temperature of 85 ℃, time of 6 min was chosen to be rehydration condition.
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