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中文摘要：
研究了微波源阳极电流、微波作用时间、马铃薯片厚度3个因素对马铃薯片综合品质的影响规律,采用二次回归正交旋转组合设计法,借助响应面分析得出最佳工艺参数为：微波源阳极电流161.78 mA、微波作用时间10.19 s、马铃薯片厚度为2.88 mm。使用最佳工艺参数进行验证,回归模型的拟合度较好。说明使用最佳工艺参数,可使微波灭酶技术既能降低马铃薯片多酚氧化酶的活性,又能保持良好的感官品质。
英文摘要：
Effect of three factors（microwave anode current source,microwave process time and potato thickness） on comprehensive quality of potato slices was studied.Quadratic regression orthogonal rotary combination design method and response surface methodology were used to obtain the optimum technological parameters,which were as follows： microwave anode current source of 161.78 mA,microwave process time of 10.19 s,and potato thickness of 2.88 mm.Verification results showed good fitting degree of the regression model.Results showed that with the optimum technological parameters,microwave enzyme inactivation technology could reduce the activity of polyphenol oxidase and maintain good sensory quality of potato slices.
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