Abstract:In order to optimize optimize the processing technology of frozen apple. Orthogonal array design was adopted to investigated the effects of the vacuum pumping time, vacuum degree, vacuum pumping medium,for its firmness and color.A Box-Behnken design was adopted to investigated the effects of the sample load, frozen temperature, central temperature, for its sensory evaluation. Based on the experimental data,variables mentioned-above were analyzed with response surface methodology (RSM).The results showed that the optimum vacuum pumping conditions were as follows: the vacuum pumping time was 20 min, vacuum degree was 0.7 MPa, vacuum pumping medium was 2% NaCl+0.3% sodium D-isoascorbate. When the sample load was 3kg·m-2, frozen temperature was -30℃, central temperature was -18℃ of frozen apple, the sensory evaluation, firmness and color were highest, and the loss rate of soluble sugar, loss rate of soluble protein, loss rate of vitamin C were lowest. The optimum process parameters were as follows: the sample load was 2.5kg·m-2, frozen temperature was -31℃, central temperature was -19℃. Under those conditions,the sensory evaluation was 91.26. Compared with the traditional process, the sensory evaluation, color and texture parameters of frozen apple that produced by new production were obviously increased. It would increase the added value of apple and provide some theoretical basis for the frozen apple processing.