Optimization of the Microwave Processing Technology of Arrowhead Chip by Response Surface Method

With arrowhead as the raw material, the effects of loading, slice thickness and microwave power on the brittleness, hardness and b^* value of the arrowhead chip were investigated by microwave processing, and the microwave processing was optimized by the response surface test. The results showed that the best processing conditions for the microwave processing of the instant arrowhead chip were as follows:The loading capacity of the arrowhead was 52 g, the thickness of the section was 2.4 mm, the microwave power was 210 W, the crispness of the final product was 1873.47 g, the color of the arrowhead chip was bright and uniform, crisp and tasty, and the invention had the unique flavor of the arrowhead. By comparing the main characteristics of microwave drying, constant temperature drying, hot air combined microwave drying and heat pump drying, the main characteristics of microwave drying arrowhead was better.