响应面法优化果蔬脆片 真空油炸-热风联合干燥工艺

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中图分类号：TS255.3 文献标志码：A 文章编号：1674-0270（2025）36-0164-03

Optimization ofVacuum Frying-Hot Air Combined Drying Process for Fruit and Vegetable Chips Using Response Surface Methodology

LI Tingting， WANG Han （Colege ofFood Science and Enginering， Zhengzhou UniversityofScienceandTechnology，Zhengzhou45o064，China） Abstract： To addressthe quality shortcomings of fruit and vegetable chips prepared using a single drying process， this papertakes fresh fruits and vegetables as raw materials，adopts the vacuum frying-hot aircombined drying process， and combines response surface methodology for process optimization research. Key production parameters are selected as influencing factors，and crispnes，moisture content，sensoryscore，and retentionrateof characteristic nutrients areusedas evaluation indicators toestablisharegresionmodelandanalyzefactorinteractions todeterminethe most suitable processcombination.The validation results show thatthe fruit and vegetable chips produced using the optimal parameters have excellent quality and significant nutrient retention effect.

Key Words： response surface methodology;fruit and vegetable chips; vacuumfrying; hot-air drying; processoptimization

果蔬脆片作为休闲食品领域的重要品类之一，因口感酥脆、方便携带等特点深受消费者喜爱。（剩余3850字）