The effect of superheated-steam dehydration kinetics on textural properties of asian noodles

被引:0
|
作者
Markowski, Marek [1 ]
Cenkowski, Stefan [2 ,4 ]
Hatcher, David W. [3 ]
Dexter, Jim E. [3 ]
Edwards, Nancy M. [3 ]
机构
[1] Dept. of Agri-Food Proc. Engineering, University of Warmia and Mazury, Olsztyn, Poland
[2] Department of Biosystems Engineering, University of Manitoba, Winnipeg, Man., Canada
[3] Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Man., Canada
[4] Department of Biosystems Engineering, 438 Engineering Bldg., University of Manitoba, Winnipeg, Man. R3T 5V6, Canada
来源
Transactions of the American Society of Agricultural Engineers | 2003年 / 46卷 / 02期
关键词
Dehydration; -; Steam; Superheaters; Textures;
D O I
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中图分类号
学科分类号
摘要
Superheated steam was used to dry raw white salted noodles prepared from Canadian Prairie Spring White wheat and to evaluate the effect of different drying regimes on noodle texture. Dried noodle breaking strength was generally greater (preferred) when lower steam temperatures and shorter exposure times were used. At temperatures of 130°C and greater (140°C to 160°C), the nature of the noodle changed from a traditional dried product to a partially cooked instant noodle. At 110°C and 120°C, noodle texture improvements in recovery, adhesiveness, and gumminess were overwhelmed by the deleterious effects on key textural parameters (maximum cutting stress, resistance to compression, and noodle surface firmness), resulting in an unacceptable commercial product.
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页码:389 / 395
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