金棗主要產地在宜蘭，其栽種的金棗品種以長實金柑為主，金棗果肉酸而果皮甜，適合製作蜜餞。而金 棗蜜餞加工製程中的乾燥步驟需要花費許多時間和成本，故本研究之目的欲利用射頻-熱風乾燥技術縮短乾燥 製程，並比較射頻熱風乾燥與45t冷風乾燥、45t熱風乾燥鹹金棗蜜餞的乾燥速率、溫度變化及其品質與能 源消耗之情形。結果顯示，將3知鹹金棗蜜餞的水分含量由50%降低至30%的產品，以射頻熱風乾燥電極板間 距12 cm處理，操作時間為160 min，乾燥速率為5.82g/min，乾燥能量為3.96kwh其乾燥時間為45亡冷風乾燥 的2/5，45t熱風乾燥的3/10，且能源損耗最少。此外，射頻熱風乾燥的鹹金棗蜜餞的顔色較黃，在九分制喜 好性感官品評中，此兩種射頻乾燥和市售熱風乾燥鹹金棗蜜餞產品的整體喜好性超過6分以上。

The main kumquat production is located in Yilan area, and its cultivated kumquat cultivars are mainly Fortunella margarita Swingle. The pulp of kumquat is sour and the peel is sweet; therefore, it is the best raw material for making candied fruit. However, drying process required long time and larger capital; therefore, the objectives of this study were to accelerate drying processing of salt candied kumquat by radio frequency (RF) hot air drying, and to compare the drying rate and temperature change, quality and energy consumption with 45oC cold air drying and 45oC hot air drying salt candied kumquat. The results show that the RF hot air drying with electrode gap 12 cm drying 3 kg salt candied kumquat spent 160 min to decrease moisture content from 50% to 30%, and drying rate was 5.82 g/min, and drying energy was only 3.96 kWh. The RF drying time was 2/5 of cold air drying and 3/10 hot air drying, respectively. In addition, RF hot air drying of salt candied kumquat obtained yellow color. According to the consumer nine-point hedonic test, both RF hot air dried and commercial hot air dried salt candied kumquat had over 6 score.