该论文以黄瓜为材料，对黄瓜切片进行蒸汽或烫漂预处理，通过空气炸锅、热风干燥、真空冷冻三种干燥方式对预处理后的黄瓜进行干燥处理。测定黄瓜脆片的硬度、色泽、复水性、电子鼻、叶绿素、以及抗氧化性等生理指标，探究不同预处理以及不同干燥方式对黄瓜脆片理化特性和抗氧化性的影响。结果显示，未处理冷冻干燥的黄瓜脆片硬度最低，为0.22 N；烫漂后再进行冷冻干燥的黄瓜脆片的复水率、叶绿素含量均为最高，分别为13.37%和1.85 mg/g；空气炸锅和热风干燥处理的样品色泽较深，容易褐化，但预处理中烫漂可以较好的维持黄瓜脆片色泽；电子鼻的LDA分析能够较好区分不同干燥方式的黄瓜脆片；未处理冷冻干燥的黄瓜脆片抗氧化能力最强，DPPH•清除率和O2-•清除率分别为66.30%和46.12%。因此，预处理烫漂后可以更好的维持黄瓜脆片的颜色特性，但抗氧化活性更低。进行冷冻干燥的黄瓜脆片更好的维持了黄瓜的颜色特性，也提高了营养价值，但其制作脆片的成本也更高。

Cucumber slices were subjected to steam blanching or hot water blanching pretreatment, followed by drying using three different methods: hot air frying, hot air drying, and vacuum freeze-drying. The hardness, color, rehydration, electronic nose, chlorophyll, antioxidant activity, and other physiological indices of cucumber chips were determined to explore the effects of different pretreatment and drying methods on the physicochemical properties and antioxidant activity of cucumber chips. The results showed that the hardness of unpretreated freeze-dried cucumber chips was the lowest at 0.22 N. After blanching and freeze-drying, the rehydration rate and chlorophyll content of cucumber chips were the highest at 13.37% and 1.85 mg/g, respectively. The samples treated using air fryer and hot air drying had a darker color and were prone to browning, but the color of cucumber chips could be better maintained by blanching during pretreatment. The LDA analysis conducted using the electronic nose successfully differentiated the cucumber chips subjected to different drying methods. The antioxidant capacity of unpretreated freeze-dried cucumber chips was the highest, and the DPPH• scavenging rate and O2-• scavenging rate were 66.30 and 46.12%, respectively. Thus, the color characteristics of cucumber chips could be better maintained after pretreatment and blanching, but the antioxidant activity was lower. Freeze-drying preserved the color characteristics of cucumber chips better and enhanced their nutritional value, although at higher production costs.

山东省蔬菜产业技术体系（SDAIT-05）