Microwave Vacuum Drying Puffing Characteristics of Apple Chips

摘要

It is pointed out that the microwave vacuum drying & puffing apple chips is a new technology to produce high quality apple chips. The effects of microwave power, vacuum level, apple chips thickness and the moisture content (dry basis) of pretreated apple chips on the drying characteristics and the expansion ratio were determined. Through experiments of choosing technological conditions during the microwave vacuum drying & puffing, A group of optimum processing parameters were obtained, at microwave power of 12.0w/g with absolute pressure of 15KPa, apple chips thickness of 8mm and the moisture content (dry basis) of pretreated apple chips of 60%, while apple chips were dried & puffed for 4 minutes, the expansion ratio reached its maximum and was 3.21, furthermore, the color, flavor, texture and nutrient properties of the products were wll preserved.