Comparative experiment of color and structure on microwave and microwave-vacuum puffing of blackcurrant´s chip

A comparative study on the microwave, and microwave- vacuum of blackcurrant´s chip has been done. In microwave-vacuum puffing, the microwave intensity and vacuum pressure were set at 20W/g and 30 kPa, respectively; Except for vacuum pressure, the conditions of microwave puffing were the same with microwave-vacuum. Comparing to the color and structure characteristics of blackcurrant´s chip, it was known that comparing to microwave puffing, fracturing distance and fracturing energy of blackcurrant´s chip decreased by 0.37mm and 754.33g·s respectively, fracturing slope increased by 1449.25g/s, hardness decreased by 1378.81g. Value of lightness, redness and chroma increased by 4.48, 4.9, 3.18 respectively, while yellowness and hue decreased by 5.66 and 11.09 using microwave vacuum puffing. So microwave vacuum technique is a potential method to puff blackcurrant´s snack with high quality.