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中文摘要：
采用变温压差膨化干燥技术，研究了切片厚度、膨化温度、抽空时间、抽空温度、停滞时间和压力差等因素对膨化甘薯脆片的含水率、硬度、色泽和复水比的影响。结果表明，甘薯膨化的最佳厚度为3mm，膨化温度、抽空温度和抽空时间是影响其膨化品质的关键因素，停滞时间和压力差在一定范围内对膨化产品的品质影响不大，并可确定其最佳工艺条件为：膨化温度110℃，抽空温度100℃，抽空时间2h，膨化压力差为0．3MPa，停滞时间为10min。
英文摘要：
The effect of thickness, explosion puffing temperature, vacuum drying temperature and time, dwell time and pressure difference on water content, hardness, color and rehydration rate of explosion puffed sweet potato chips are analyzed by using the technology of explosion puffing. The result showes that the thickness of the sweet potato chips used is 3 mm; the major factors that affected the quality of the product are explosion puffing temperature, vacuum drying temperature and time. Dwell time and pressure is not the major factor to influence the quality of the product, and the best technology conditions are that Puffing temperature is 110 ℃, vacuum temperature is 100 ℃, vacuum time is 2 h, the pressure difference is 0.3 MPa, and the dwell time is 10 min.
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