为降低真空油炸果蔬脆片的脂肪含量，提高产品品质，本文研究了胡萝卜片渗透脱水与真空油炸联合干燥动力学，结果表明：随着渗透时间的延长，胡萝卜片的初始水分含量和平衡水分含量逐渐降低，脂肪含量、平衡脂肪含量以及脂肪的吸收速率也逐渐减少，皮尔逊积差相关分析显示：脂肪含量与其初始水分含量具有极显著的相关性（P<0.001）；将渗透脱水Fick水分扩散规律和真空油炸一级反应动力学规律相结合，获得了胡萝卜片联合干燥过程中水分与脂肪含量变化的动力学方程，采用非线性回归法确定了方程系数，结果表明方程具有较高的决定系数，能够较好地预测渗透脱水与真空油炸联合干燥胡萝卜片水分和脂肪含量的变化。

In order to decrease the fat content and improve the quality of vacuum frying chips, the kinetics of combined drying of the osmotic dehydration and vacuum frying for the carrot chips were studied in this paper. The results showed that the initial moisture content and equilibrium moisture content decreased and fat content, equilibrium fat content and fat absorption ratio also decreased with the increasing in osmotic dehydration time. A dynamical model of combined drying for carrot chips were obtained through combined the Fick's law of diffusion and first order reaction kinetics. The model constants were determined by a nonlinear leastsquares regression program and there was good agreement between experimental and fitted values with the high determined coefficients.

中国博士后科学基金项目（20100480753）