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期 刊 ：核农学报 2009年 23卷 6期 页码：1008-1013

关键词：苏渝303；甘薯干；微波；热风；联合干制；

Keywords:Suyu-303, dehydrated sweet potato, microwave, hot air, combined drying,

摘 要 ：为了获得苏渝303甘薯干的最佳干制工艺，进行了4因子（前期干燥方式、后期干燥方式、转换水分和缓苏时间）4水平正交试验。分析了各参数对3指标（品质、脱水速率和单位能耗）的显著水平及影响规律，并通过功效系数法进行综合评分，从而提出较佳工艺参数组合：选用前期8.33w/g微波干燥，待物料干燥至水分含量为40%时转换为50℃的热风干燥，转换时缓苏1h。

Abstract:To optimize the drying process of Suyu-303 sweet potato chips, four factors (former-stage drying method, latter-stage drying method, moisture content when drying method was changed and middle postponed time) and four-level orthogonal test was conducted. Orders of four importance factors on the sensory quality, dehydrating rate and unit consumption of energy were analyzed. The three combination indexes were obtained by Efficacy Coefficient Methodology (ECM): microwave drying at 8.33w/g was selected as the former-stage drying method, then changed to 50℃ hot air drying with tempering one hour when the water content of materials was dropped to 40%

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