Optimization of vacuum microwave drying technology for potato chips

In order to obtain high quality extruded potato chips, the vacuum microwave dryer was used to optimize the process of potato chips. On the basis of single factor experiments on the effects of moisture content, vacuum degree, microwave power and heating time on the quality of vacuum microwave dried potato chips, quadratic regression orthogonal rotary combination design was used to optimize the technological conditions of vacuum microwave dried potato chips.

The results showed that the appropriate moisture content, microwave power and heating time could increase the expansion rate and brittleness of potato chips, and high vacuum was more conducive to the expansion of potato chips. The optimum combination of vacuum microwave drying parameters was as follows: pre-drying potato chips moisture content 31.23%, microwave power 771.38 W, microwave heating time 39 s. The space is 0.085 MPa.

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