微波及射頻作為新型態加熱技術，其原理為利用食品中的極性水分子或離子轉動摩擦快速升溫，故本研究之目的為利用微波快速乾燥葛鬱金 (Maranta arundinacea L.)，再進行磨粉，全粉利用可減少廢棄物；將其添加於已經射頻殺菌的樹薯粉中，以提升粉圓的保健功能。結果顯示，將1 kg葛鬱金切片在不同設定溫度下(45、50、60、70、80和90oC)進行1 kW微波乾燥，約60至130 min即完成乾燥，且微波乾燥葛鬱金切片呈現parabolic乾燥動力學模型，其相關係數(R2)高達0.995以上。樹薯粉為粉圓之主要原料，然而其生菌數較高， 將樹薯粉調濕至水分含量為18%，10 kW射頻加熱12 min，可使樹薯粉的最終溫度升到135oC，水分含量降為1.8%，水活性為0.032，生菌數由6.5 × 104 下降至1.7 × 103 CFU/g。在粉圓製作中隨著葛鬱金粉取代樹薯粉比例提高，其顏色明亮度逐漸偏暗，且黃色度逐漸上升，在嗜好性品評結果，以葛鬱金粉圓比例為20%取代樹薯粉的分數最高，在消費者九分制嗜好性品評中整體接受性達6.25分和市售商品無顯著差異。

Microwave and radio frequency are new types of heating technology. Their principle is to make the polar water molecules and ions in the food to rotate friction and quickly heat up. Therefore, the objectives of this study were to dry arrowroot (Maranta arundinacea L.) by microwave drying and then grind them into powder in order to reduce waste production; and then to add arrowroot flour into pasteurized cassava flour by radio frequency in order to improve bio-function of starch bubble. The results showed that 1 kg sliced arrowroots were dried by 1 kW microwave with different setting temperature (45, 50, 60, 70, 80 and 90℃), which required about 60 to 130 min to finish drying. The microwave drying kinetics of sliced arrowroot appeared parabolic model (R2 ≥ 0.995). Cassava flour is the main raw material of the starch bubble, but the total count of bacteria is relatively high. The cassava flour was humidified to increase moisture content to 18%, and then was heated 12 min by radio frequency (RF) to obtain final product of temperature 135℃ and moisture content 1.8%, water activity 0.032, and reduction of total count of bacteria from 6.5 × 104 to 1.7 × 103 CFU/g. When the ratio of arrowroot instead of cassava flour increased, the color brightness gradually became darker, and the yellowness gradually rose. In the sensory evaluation, the optimal ratio of arrowroot bubble was added 20% arrowroot flour instead of cassava flour had higher overall acceptance score to 6.25, which was no significantly difference between commercial bubble.