油炸薯片加工工艺优化研究

本文主要研究了油炸薯片的加工工艺，通过大量的实验比较研究了马铃薯切片的干燥方法与时间、油炸时间与温度等主要工艺参数之间的关系，结果表明，油炸薯片的最佳的工艺条件为：马铃薯切片厚度为1.0～2.0mm，干燥时间为70s，油炸时间为120s。

This paper mainly studies the production process of fried potato chips, through a lot of experiments drying method and time, frying time and temperature, the relationship between process parameters, results show that, the optimal process conditions for：fried potato slice thickness is 1.0-2.0mm, the drying time is 70s;the frying time is 120s.