Study On Sweet Potato Crispy Chips By Explosion Puffing At Variable Temperature And Pressure Difference

In this disseration，sweet potato,chosen as the raw material，were puffed byvariable temperature and pressure explosion puffing technology． Processparameters and conditions were studied,and the evaluation method of sweet potatocrispy chips＇quality．Through the study of sweet potato protective coloration，thepretreatment method，preliminary drying method，and the key factors of influencingexplosion puffing process to find the optimal process parameters and stability themethod of evaluation sweet potato crispy chips.Details are as follows：1. Process and conditions of sweet potato explosion puffing at variable temperatureand pressure difference．Sweet potato cleaning，cut in3mm even slicesâ†'0.3%citric acid and ascorbicacid soaked30minâ†'Blaching5min at95℃â†'Microwave drying4min with thepower600W，then converted to hot air drying at50℃for40min，as the moisturecontent to30%â†'Explosion puffing temperature at110℃â†'Dwell10minâ†'Vacuumdrying5times，each time was20minâ†'Cooling，restore normal pressureâ†'Out ofthe tank，vacuum packed2.Evaluation method of sweet potato crispy chips．In the proposition of water content lower than5%，combined senses evaluationwith data，in accordance with the sequence anti-hardness index (texture)> puffingdegree (structure)> color> odor, choose the appropriate conditions．3.Comparied with market sweet potato crispy chips．By compairision，crispy chips by explosion puffing at variable temperature andpressure difference is ahead of others in microstructure， which have biggercapvities，and arrangement．And slight lead in sweetness，richness．...