Abstract
In order to obtain the blackcurrant snack with high quality and efficiency, the puffing characteristics of blackcurrant leather under microwave vacuum conditions were investigated using single factor experimental method. The puffing characteristics, repersented by the moisture content and expansion ratio were determined in the different vacuum pressure, initial moisture content and the microwave power. The results show that both the microwave power and initial moisture content have significant effect on the moisture content. And no significant effect of the vacuum pressure on the final moisture content was found. For the initial moisture content of 35 %（w.b.）, the optimum processing parameters for maximum expansion ratio with 200% were obtained in the condition of microwave power of 2.48 kW and vacuum pressure of 70 kPa.
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