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%