为了解决马铃薯充分热加工后爽脆的质地丧失的问题，本实试验研究了醋酸和钙及其协同预处理对马铃薯热加工后质地的影响，以并在单因素实验的基础上，以醋酸浓度、氯化钙浓度、浸泡时间为设计因素，以马铃薯片蒸煮10 min后的硬度值为响应值，选用响应面分析方法优化酸钙协同提升马铃薯硬度的工艺。最后确定了提升马铃薯热加工后硬度的最佳参数：醋酸浓度7 mL/L、氯化钙浓度1 mg/L、浸泡时间10.50 h。同时，通过对不同样品的显微结构观察及X-射线微区分析发现，经过热处理和马铃薯片的细胞发生严重的胞间分离，而经7 mL/L醋酸和1 mg/L钙协同处理后的马铃薯在蒸制10 min后，马铃薯细胞间仍然连接紧密，且该马铃薯样样品中钙的渗透量显著多余仅由氯化钙浸泡的马铃薯。这进一步揭示了醋酸协同氯化钙浸泡后的马铃薯可以提高马铃薯热加工后的硬度的原因,为后期风味即食马铃薯片的加工提供依据。
In this study, sliced potatoes (SP) pretreated with acetic acid and calcium chloride was considered as a strategy to enhance the textural characteristic of SP after thermal processing. Base on the single factor test, the variation of hardness of SP after thermal processing was used as the response value. In order to acquire optimal formula of pretreatment for SP, the response surface design was used. The optimal parameters for enhancing the hardness of SP were determined as follows: 7 mL/L of acetic acid, 1 mg/L of calcium chloride, and 10.5 h of soaking time. Scanning electron microscopy observed that SP had gone through a severe cell separation after hot processing, while the pre-treatment of SP with acetic acid and calcium chloride still showed a cell integrity after hot processing. Nevertheless, acetic acid could effectively help the the entry of calcium ion into the intercellular space?of SP. The results further revealed the mechanism behind the observation of hardness improvement of SP after pretreatment with combined application of acetic acid and calcium chloride, which also providing a strategy for the processing of instant SP with various flavor.