In recent years

Momordica fruit

as a kind of high nutritious fruit

has been developing rapidly in Vietnam. However

the drying studies for Momordica fruit is lacking. In this paper

the heat pump low temperature drying of Momordica fruit were studied and the optimum drying parameters of Momordica fruit were obtained. The nutrient components of momordica fruit were analyzed after drying. The results show that when the wind speed is constant and the air temperature is increased

the drying time is decreased

the sensory evaluation become worse and the loss of carotene is added; when the air temperature is constant

the higher the wind speed is

the shorter the drying time for Momordica fruit

and the worse the sensory evaluation

and the greater the loss of carotene; The optimum drying process parameters for Momordica fruit were air temperature 50 ℃and wind speed 10 m / s.