中文摘要：

在玉米微波膨化原理的基础上,建立了涂膜-微波复合膨化工艺,并以马铃薯块为原料,制备了类似于玉米爆米花、可用微波炉进行膨化的食品.理论上,将阻水性好、可食用的壳聚糖膜涂覆于马铃薯块表面,利用微波加热后,马铃薯块内部的水分会蒸发成水蒸气.而水蒸气受到壳聚糖膜的阻隔,无法散失.当水蒸气的压力越积越大,马铃薯块会爆开,得到微波膨化食品.研究结果表明,用2%的壳聚糖溶液涂布于马铃薯块（体积为2 cm×2 cm×2 cm）表面,于80℃干燥13.5 h,然后微波膨化60 s后,产品的膨化效果最佳,膨化率为270%±41%.

英文摘要：

According to the mechanism of corn microwave puffing,we put forward a coating-microwave compound puffing （CMP） technology, and prepared microwave puffed food from potatoes. A piece of potato was coated with an editable chitosan film with good water resistance; water inside the potato became to vapor after microwave heating; and the vapor was stopped by the chitosan film from dissipating in theory, so that the potato could explode to obtain the puffed food when the vapor pressure rose to a certain value. The results showed that the highest expansion rate （270% ＋ 41% ） could be reached under the conditions of chitosan solution concentration 2% ,the potato chunk size 2× 2× 2 cm,temperature 80 ℃ ,drying for 13.5 hours,and microwave heating 60 seconds. The CMP technology can be widely used for starchy materials containing water, and is worth to promotion.