| Through single factor and quadratic orthogonal circumvolving combination experimental designs, and by determining water content, color, puffing degree and crisp degree of explosion puffed products, the mechanism and key technologies on explosion puffing of apples, citrus, Hami-melons and potatoes at low-temperature and high-pressure, including water content before puffing, puffing temperature, puffing pressure, dwell time, vacuum drying temperature, vacuum drying time and so on were studied in this dissertation. The technologies on explosion puffing of fruits and vegetables and quality standard of explosion puffed products were determined finally. Conclusions can be summarized as follows:1 The optimum technology of explosion puffing of apples: thickness is 5mm, water content before puffing is 30%, puffing temperature is 105℃, puffing pressure is 0.3Mpa, dwell time is 5min, vacuum drying temperature is 85℃, and vacuum drying time is 48 min. The effects of water content before puffing, puffing temperature and puffing pressure on explosion puffed products were not significant in some range. The effects of thickness(X1), vacuum drying temperature(X2) and vacuum drying time(X3) on product's water content (Y1), hardness (Y2), and color(Y3) were significant. Regression equations from data analysis through quadratic orthogonal circumvolving combination experimental designs of three factors were found out (R2＞0.92):Y1=5.49941+1.01707X1-1.54771X2-2.18954X3+0.34289X12+0.44909X22+0.96165X32-0.55440X1X2-0.85499X1X3+0.44459X2X3Y2=847.16573+321.09381X1+141.91570X2+288.6816X3-52.6296X12-51.076X22-132.66378X32+148.36546X1X2+235.12204X1X3+35.17204X2X3Y3=-4.46426+0.36335X1+0.71501X2+0.27823X3+0.32823X12+0.86651X22+0.23542X32+0.13625X1X2-0.41750X1X3+0.18000X2X3Optimizing Y1,Y2,Y3 through data processing software, limiting Y1＜7%,Y2 value is 800～1100g,Y3＜-3, The optimum coded value iS:X1=0(5mm),X2=0.5(85℃),X3=1(48min), Y1=3.84,Y2=1079,Y3=-3.2.2 The optimum technology of explosion puffing of citrus: water content before puffing is 35%, puffing temperature is 95℃, puffing pressure is 0.1Mpa, dwell time is 5min, vacuum drying temperature is 80℃, and vacuum drying time is 2.5 hrs. The effects of dwell time and puffing pressure on explosion puffed products were not significant in some range. The effects of water content before puffing (X1), puffing temperature(X2) and vacuum drying time(X3) on product's water content(Y1), crisp degree(Y2), and puffing degree(Y3) and color(Y4) were significant. Regression equations from data analysis through quadratic orthogonal circumvolving combination experimental designs of three factors were found out (R2＞0.85):Y1=8.64634-4.89202X1-1.35832X2-4.06415X3+3.12434X12+0.06066X22+2.41283X32+0.63842X1X2+0.66124X1X3+0.56074X2X3Y2=209.32729+59.76974X1+15.00326X2+42.68413X3-29.79776X12-5.29660X22-30.61093X32-2.07500X1X2-18.77500X1X3+7.72500X2X3Y3=1.83495+0.27099X1+0.05528X2+0.00466X3-0.36826X12-0.19325X22-0.17027X32+0.16625X1X2-0.00625X1X3+0.00375X2X3Y4=82.92478+3.58168X1+0.43602X2+3.92431X3-4.32931X12-1.41162X22-4.12766X32-0.65750X1X2-0.76381X1X3-0.18250X2X3Optimizing Y1,Y2,Y3,Y4through data processing software, limiting Y1＜7%,Y2＞190,Y3＞1.5,Y4＞75, The optimum coded value is: X1=0(35.0%),X2=0.5(95℃),X3=0.5(2.5h),Y1=6.70,Y2=231.13,Y3=1.77,Y4=83.67.3 The optimum technology of explosion puffing of Hami-melons: water content before puffmg is 25%, puffing temperature is 90℃, puffing pressure is 0.2Mpa, dwell time is 5min, vacuum drying temperature is 80℃, and vacuum drying time is 2hrs. The effects of dwell time and puffing pressure on explosion puffed products were not significant in some range. The effects of water content before puffing (X1), puffing temperature(X2) and vacuum drying time(X3) on product's water content (Y1), crisp degree(Y2), and puffing degree(Y3) and color(Y4) were significant. Regression equations from data analysis through quadratic orthogonal circumvolving combination experimental designs of three factors were found out. The optimum coded value is: X1=0.5 (25 %), X2=0.5 (90℃), X3=0 (2h), Y1=6.29, Y2=125.68, Y3=1.08, Y4=63.96.4 The optimum technology of explosion puffing of potatoes: thickness is 2mm, puffing temperature is 135℃, puffing pressure is 0.3Mpa, dwell time is 10min, vacuum drying temperature is 125℃. and vacuum drying time is 1h. The effects of dwell time and puffing pressure on explosion puffed products were not significant in some range. The effects of puffing temperature(X1) , vacuum drying temperature(X2)and vacuum drying time(X3) on product's water content(Y1), hardness(Y2), and color b*(Y3) were significant. Regression equations from data analysis through quadratic orthogonal circumvolving combination experimental designs of three factors were found out. The optimum coded value is: X1=0.5 (135℃),X2=0.5 (125℃),X3=0 (60min),Y1=3.36,Y2=232.78,Y3=16.30.
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