Abstract: The techniques such as microwave treatment,ultrasonication and enzymatic hydrolysis were used to develop instant pumpkin powder. Among the three techniques,the microwave treatment is the best one in term of quality. The technologcial conditions of microwave treatment were optimized by single-factor and orthogonal design. The results showed that the treat-ment effect of pumkin pulp is the best by microwave in total power for 30 min with the material to liquid of 1:1.5.

Key words: pumpkin powder, microwave treatment, ultrasonication