| Agricultural products are essential material basis of human existence, they are also basic security of social development and national stability. Meanwhile, some accessories for agricultural products also are a necessity of human life. However, because of laggard drying technology, high cost and weak quality, some are wasted or abandoned. In order to increase the added value of agricultural products, reduce drying energy consumption and improve drying quality, microwave vacuum drying method was used to study pumpkin seeds during the drying process by the paper.Firstly, the structure and characteristics of microwave vacuum drying equipment in the laboratory were introduced by the paper, and experimental factors and measure indexes were how to be set. Then, the relationships of microwave power, drying temperature and vacuum degree in drying chamber on the microwave drying characteristics, protein and fatty acid retentive rate of dried pumpkin seeds, as well as the power consumption of that per gram in drying process were studied by the single factor experiment and quadratic regression orthogonal rotation combination experiments with three factors. The regression mathematical model was established between the experimenting factors and the evaluating indexes, and the response surfaces of all of indexes were analyzed. The results showed that the experimental factors had significant effects on the indexes, and they had different order of primary and secondary. At last, the optimal technology parameters of drying pumpkin seeds by microwave vacuum was acquired by nonlinear optimization method with many targets, which were as follows: microwave power 7.7 W/g, drying temperature 57.8℃and vacuum degree 60.2 kPa.According to the above experimental study, hold some improved suggestions on microwave vacuum drying equipment used to the experiment, design microwave vacuum drying equipment on pumpkin seeds, and provi- de a theoretical basis and technical support for the industrial manufacturing.
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