Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
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Man Zhou
Abstract
Convective air drying characteristics and qualities of non-fried instant noodles at five temperatures from 80 to 120°C and velocities of 1.0, 2.0 and 3.0 m/s were investigated. Different mathematical models were fitted to study the drying behaviors and the Logarithmic model was the most adequate in describing the drying tests. Results showed that the drying process occurred in a falling rate periods and the effective moisture diffusivity increased with temperature and velocity, ranging from 4.41×10−8 to 1.75×10−7 m2/s with an activation energy of 16.73 kJ/mol. The rehydration attributes changed with both velocity and temperature. Increasing temperature and velocity decreased hardness, increased cohesiveness and resilience generally while had no impact on springiness. Drying temperature greatly influenced the color of noodles, whereas velocity displayed no significant effect. Microstructural analysis indicated that noodle presented hollow and porous structure with numerous and small voids, which might partly explain their distinct behaviors.
Acknowledgments
The authors gratefully acknowledge the financial assistance supported by the National Natural Science Foundation of China (No.31471699), the High and New Technology Achievements Transformation and Industrialization Program of Wuhan in 2015 (No.2015020303010172) and the “Twelfth Five-Year” National Science and Technology Support Program (NO. 2012BAD54G01).
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Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2014 Workshop
- Special Section “Selected papers from the workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2014 conference (Bordeaux, September 10–12, 2014)”
- Three-Dimensional CFD Simulation of a “Steam Water Spray” Retort Process for Food Vegetable Products
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- Multi-Product Inventory-Routing Problem in the Supermarket Distribution Industry
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- Rice: Parboiling and Milling Properties
- A Review of Drying Processes in the Production of Pumpkin Powder
- Original Research Articles
- Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments
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- Characterization of Pyrolysis Products Obtained from Desmodesmus sp. Cultivated in Anaerobic Digested Effluents (DADE)
- The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films
- Adsorption and Desorption Studies of Anthocyanins from Black Peanut Skins on Macroporous Resins
- Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
- Microwave-Assisted Extraction of Trigona Propolis: The Effects of Processing Parameters
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2014 Workshop
- Special Section “Selected papers from the workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2014 conference (Bordeaux, September 10–12, 2014)”
- Three-Dimensional CFD Simulation of a “Steam Water Spray” Retort Process for Food Vegetable Products
- Temperature Analysis of the Water Supply System of a Dairy Company by Means of a Simulation Model
- Multi-Product Inventory-Routing Problem in the Supermarket Distribution Industry
- Decision Support System, Based on the Paradigm of the Petri Nets, for the Design and Operation of a Dairy Plant
- Critical Reviews
- Rice: Parboiling and Milling Properties
- A Review of Drying Processes in the Production of Pumpkin Powder
- Original Research Articles
- Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments
- Evaluation of Viscosity of Non-Newtonian Liquid Foods with a Flow Tube Instrument
- Characterization of Pyrolysis Products Obtained from Desmodesmus sp. Cultivated in Anaerobic Digested Effluents (DADE)
- The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films
- Adsorption and Desorption Studies of Anthocyanins from Black Peanut Skins on Macroporous Resins
- Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
- Microwave-Assisted Extraction of Trigona Propolis: The Effects of Processing Parameters
