关键词: 马铃薯脆片, 真空微波, 真空油炸, 水分质量分数, 脂肪质量分数

Abstract:

In order to obtain low oil content potato chips that still retain the desirable texture and flavor, vacuum microwave drying-vacuum frying-vacuum microwave dehydration process was employed. The optimum transition points of three stages combination process were obtained by optimizing the process conditions. The optimum process conditions of three stages combination process are vacuum microwave pre-drying at 1.4 W/g microwave power and 0.06 MPa vacuum degree for 8 min, then vacuum frying at 100 ℃ and 0.09 MPa vacuum degree for 15 min, followed by vacuum microwave post-drying at 2.4 W/g microwave power and 0.095 MPa vacuum degree for 4 min. The moisture contents of potato slices are about 68% and 10%（wet basis.）in the transition points of three stages combination process sequently.

Key words: potato chips, vacuum microwave drying, vacuum frying, moisture content, fat content