利用光波微波炉对膨化胡萝卜脆片工艺进行研究，选定微波功率、光波功率和加热时间三个因素的三个水平进行中心组合实验，建立感官评分和脆度值的二次回归方程，通过响应面法分析得到膨化胡萝卜脆片的最佳制作工艺。同时分析感官评分与脆度这两个关键评价指标的相关性。结果表明：当微波功率为1019w，光波功率为490 w，加热时间为36 min时，非油炸胡萝卜脆片的感官评分可高达92.8分，脆度值为1.53 s，品质最佳。

The infrared microwave puffing carrots chips technology research, analyzes the different microwave power and infrared power and heating time on carrots chips of sensory quality and the effect of using the experiment of three factors a[1]nd three levels.Get the best puffing carrot chips by establishing regression equation.At the same time, we analyzed the correlation between the two key evaluation indexes of sensory score and crispness.Results show that to obtain the best quality the parameters are microwave power 1019 w, infrared power 490 w, heating time 36 minutes.Under these circumstances puffing carrots chips of sensory evaluation score the highest, quality is the best.