Absrtact: The characteristics of hot air combined with microwave drying of sweet potato chips were studied, and the color, rehydration ratio, drying time and energy consumption of dehydrated sweet potato chips were analyzed. The results showed that the hot air section and microwave section of the microwave drying equipment for sweet potato chips were divided into two stages: increasing and decreasing.
The microwave band of microwave-hot-air combined drying can be divided into three stages: rising stage, constant stage and falling stage, while the hot-air section only has the decreasing stage. Verma model can be used to describe the hot-air section of combined drying. The microwave band of hot air-microwave combined drying was described by Logarithmic model, and the microwave band of Microwave-hot air combined drying was described by Page model. The L* value of sweet potato chips obtained by hot air-microwave combined drying was 72.86 (+2.29), the a* value and b* value were 11.02 (+2.73) and 38.65 (+4.45), respectively. The browning was not obvious, and the retention effect of beta-carotene was better.
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