甘薯片真空微波干燥工艺的优化

Optimization of Vacuum Microwave Drying Technology for Sweet Potato Chips

为了获得高品质的膨化甘薯脆片,对真空微波干燥甘薯片工艺进行优化研究。在预干燥甘薯片水分含量、真空度、微波功率和加热时间对真空微波干燥甘薯片品质影响的单因素试验基础上,采用二次回归正交旋转组合设计优化真空微波干燥甘薯片的工艺条件。研究结果表明,适宜的水分含量、微波功率和加热时间可以提高甘薯片的膨化率和脆度,高真空度较利于甘薯片膨化;最佳真空微波干燥甘薯片的工艺参数组合为:预干燥甘薯片水分含量31.23%,微波功率771.38W,微波加热时间39s,真空度0.085MPa。

In order to obtain high-quality products of puffed sweetpotato chips,optimization of vacuum microwave drying technology for sweet potato chips have been conducted.On the basis of single factor test for the effects of the moisture content of the pre-dehydrated sweet potato slices,vacuum degree,microwave power and heating time on the qualities of the sweet potato slices prepared by microwave-vacuum drying,the conditions of processing vacuum-microwave drying sweet potato slices were optimized by a quadratic regression orthogonal rotation design.The study result showed that proper moisture content,microwave power and heating time could increase the puffing rate and crispness of the sweet potato chips.High vacuum degree is benefit for puffing.The optimum vacuum microwave drying conditions were determined as following：the moisture content of the pre-dehydrating sweet potato slices was controlled at 31.23%,microwave power was selected at 771.38 W,microwave heating lasted for 39 s at the vacuum pressure of 0.085 MPa.