Effect of the chemical ingredients on microwave puffing rate of corn;

The processing technology of microwave puffing water chestnut crisp chip was studied.

Adopting fresh apple as raw materials and applying microwave puffing with pressure difference puffing theory and method, a new microwave-pressure-difference technology was obtained.

The optimum parameters were obtained by investigating the relationships between effect of microwave expansion,quality of apple slices and thickness of the materiel,water content,preparation drying temperature, moisture equilibrium treatment time,the microwave power and time.

Taking dried kelps as raw materials,it is then done with a series of processing course including taking off the fishy smell(use 3 % citric acid solution), flavor treating, pasting with serofluid, frying slightly, microwave expansion(condition: middle-low fire, 1 minutes and 30 seconds , slice width 1.

The effects of starch aging on the microwave expansion were studied and the mechanism of the effects of starch aging was also discussed.

Effects of the varieties and chemical composition of starch on microwave expanding;

Also, microwave vacuum puffing characteristics of blue honeysuckle chips and the effect of puffing parameters on the main qualities of blue honeysuckle chips were studied in this research.