Abstract: Theoptimumtechnologicalparamete rsofvegetablesheelsprocessingwe recarrot,celeryandwaterchestnut as rawmaterials.After heating.differentkinds of vegetables andaddin s differentconcentrations ofadhesives andkeing dehydratedatdifferenttemperatur es,The results were(1)Vegetable jamshowedbestshape when the water contentwas15%～17%;(2)CMCwas the best adhensive withthe content level at0.4%～0.6%.

Key words: Vegetable papar , Adhensive , Technolo ge Paramete