关键词: 人参果, 微波膨化, 膨化率, 响应面法

Abstract: The optimal microwave puffing technology was explored using sozamnmuiiatnm as the raw material with the pre-dried red sozamnmuiiatnm slices.Effects of slice thickness，moisture and microwave treatment time on expansion volume were studied by single factor experiments.Based on that，conditions of puffing were optimized by Box-Behnken design.According to statistics or mathematical analysis， the optimum puffing conditions were as follows:200 g raw material was sliced into 9 mm thickness slice,dehydrated by hot air at 85 ℃ up to the moisture content as 10.5%.It was puffed for 65 s by 700 W microwave power.The expansion volume was 43.7% under the optimized conditions.The product was crisp and rich of fruit aroma of sozamnmuiiatnm.

Key words: sozamnmuiiatnm, microwave puffing, expansion rate, esponse surface methodology