The demand for healthy and convenient foods is a worldwide trend. Sweet potato attracted great attention due to its carbohydrates with a low glycemic index. Dehydrated sweet potatoes can be an excellent alternative for using and adding value to this raw material. The objective of this study was to evaluate the physicochemical properties of sliced sweet potato during the microwave vacuum drying (MWVD) for producing crispy oil-free chips. Fresh sweet potato samples were selected, peeled, sliced, blanched, and then dehydrated using a microwave oven adapted with a vacuum chamber and a rotation system to operate under vacuum. It was measured the evolution of moisture, water activity, temperature, color, apparent specific mass, porosity, and acoustic/mechanical analysis of the texture during the MWVD. Crispy sweet potato chips were obtained in <30 min, presenting low moisture (0.028 g g⁻¹ db) and water activity (0.262). The dehydrated samples showed high porosity (67.5%) and a low apparent density (0.456 g cm⁻³). Optical micrographs and acoustic/mechanical properties showed an expanded (puffed) product structure with large pores, which resulted in irregular acoustic/mechanical signals, characteristics of a crispy food matrix. Colorimetric analyses indicated a little change between fresh and dried samples, with an absence of burnt spots. In conclusion, MWVD is a suitable process to produce highly porous sweet potato chips, adding value, and extending the vegetable's shelf life.

对健康和方便食品的需求已成为全球趋势。甘薯因其碳水化合物具有低血糖指数而备受关注。脱水地瓜可以成为使用这种原材料并为其增值的极佳替代品。这项研究的目的是评估切片的番薯在微波真空干燥（MWVD）期间生产无油脆薯片的理化特性。选择新鲜的甘薯样品，去皮，切成薄片，变白，然后使用配有真空室和旋转系统的微波炉在真空下脱水。在MWVD期间，测量了水分，水活度，温度，颜色，表观比重，孔隙率和纹理的声学/机械分析的演变。脆皮甘薯片是在<^-1 db）和水活度（0.262）。脱水样品显示出高孔隙率（67.5％）和低表观密度（0.456g cm ^-3）。光学显微照片和声学/机械性能显示出具有大孔的膨胀（膨化）产品结构，导致不规则的声学/机械信号，即脆皮食品基质的特征。比色分析表明新鲜样品和干燥样品之间的变化很小，没有烧斑。总之，MWVD是生产高度多孔的甘薯片，增加价值并延长蔬菜货架期的合适方法。