製備豆漿所產生的黃豆渣因水分含量太高會快速敗壞，而不利於後續的食品加工應用。射頻是一種能藉 由電場的快速轉換使食品中極性水分子或離子轉動摩擦快速升溫的技術，將射頻配合送風可克服熱傳和質傳 障礙而快速乾燥。故本研究之目的是建立黃豆渣之射頻-45t冷風乾燥條件，並與45t冷風乾燥的黃豆渣比較 乾燥速率、能量消耗和產品的顔色、抗氧化活性。結果顯示，射頻-45t冷風乾燥1、1.5和2知的黃豆渣分別 只需要14、22和30™+沾卩可將水分含量由80%降低至15%，且乾燥過程只有恆率期，水分含量呈線性下降。射 頻-451冷風乾燥速率是451冷風乾燥速率的25倍且總能量消耗只需1/9。射頻-451冷風乾燥黃豆渣的總多酚含 量和清除DPPH自由基能力皆顯著高於冷風乾燥黃豆渣，在顔色部分，二者則無顯著差異。

Soybean residue is high moisture content after soybean milk extrusion; therefore it is rapidly decaying and hard to be applied in food industry. Radio frequency (RF) can rapidly heat up water molecules or ions in food by rapid conversion of electric field; therefore, RF drying can overcome the heat and mass transfer resistances to accelerate drying processing. The objectives of this study were to dry the soybean residue by RF-45oC cold air. Then dried soybean residues by RF-45oC cold air and cold air drying were analyzed their drying rate, energy consumption, color and antioxidant activities. The results showed that they required 14, 22 and 30 min for reducing moisture content from 80% to 15% to dry 1, 1.5 and 2 kg of soybean residue by RF-45oC cold air, respectively. RF-45oC cold air drying rate was 25 times of 45oC cold air drying, and the total energy consumption was reduced to 1/9. The total polyphenols content and DPPH free radical scavenging ability in RF-45oC cold air soybeans residues were higher than cold air dried soybean residues, but there was no significant difference in color between two different drying methods of soybean residue.