Optimization And Application Of Frying Process For Sweet Potato Chips At Normal Atmospheric Pressure

China is the world’s largest producer of sweet potato, with an average annual output of about one hundred million tons, sweet potato chips processing has a good prospect. The study on the sweet potato chips Fried technology was carried out at Normal Atmospheric Pressure, using Uniform design method, oil content, texture values, moisture content, color values are the indexes. Besides, the article provided two special varieties for sweet potato chips.1)Process technology One: Using the single factor experiments and Uniform design method,taking oil content in sweet potato chips, moisture content, texture values, brightness L* value, yellow b* value as the indexes. The optimum combination is: the slice thickness was controlled at 2 mm,blanching time was controlled at1 min, salt concentration was controlled at 3%, immersion time was controlled at 15 min, preliminary drying temperature was controlled at 60 ℃, the drying time was controlled at 90 min, frying temperature was controlled at 130 ℃, Fried time was controlled at 2 min.2) Process technology Two: Based on the Processing of Preliminary drying and Fried. Using the Uniform design method, oil content in sweet potato chips, moisture content, brightness L* value,yellow b* value are the indexes. The optimum combination is: preliminary drying temperature was controlled at 90 ℃, the drying time was controlled at 20 min, frying temperature was controlled at120 ℃, Fried time was controlled at 4 min.3) Process technology Three: Based on the Low-High temperature fried technology for sweet potato chips. The optimum combination is: the first frying temperature was controlled at 120 ℃, the first Fried time was controlled at 4 min, the second frying temperature was controlled at 180 ℃, the second Fried time was controlled at 22 s.In order to screen good quality sweet potato varieties which were suitable for sweet potato chips,the best technology is the Low-High temperature fried technology by organoleptic evaluation. And the article provided two special varieties for sweet potato chips, they are ZS-259 and ZY2013-3-18.