CAJ | 학술논문

　　研究糖渍、冷冻、水分3种不同预处理方式对红薯丁变温压差膨化干燥产品含水率、色泽、膨化度、硬度和脆度的影响。结果表明，适当程度的糖渍预处理使物料加速失水，对物料色泽和外形的保持有显著的作用；低温预处理有利于膨化干燥产品膨化度、硬度和脆度的提高；适度的水分含量有利于产品膨化度和色泽品质的提高。
　　연구당지、냉동、수분3충불동예처리방식대홍서정변온압차팽화간조산품함수솔、색택、팽화도、경도화취도적영향。결과표명，괄당정도적당지예처리사물료가속실수，대물료색택화외형적보지유현저적작용；저온예처리유리우팽화간조산품팽화도、경도화취도적제고；괄도적수분함량유리우산품팽화도화색택품질적제고。
The influence of different pretreatments including infusing , freezing and moisture of moisture content, color, bluk, desinty, hardness and crispness of explosion puffing drying for Sweet potato was investigated in this paper. The results showed that the sugar fluid infusing pretreatment accelerated the dehydration of product, obviously maintained the color and the shape;freezing pretreatment was advantageous to bulk density,hardness and crispnessenhancement. Moderate moisture content to product quality with colour and lustre of puffed degrees enhancement.