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The Study of Control Parameters of High Temperature Drying System of Noodles and Its Qualities

Author: GaoFei
Tutor: WangChun；ChenJie
School: Henan University of Technology
Course: The food oils and fats with the the Vegetable Protein Engineering
Keywords: Vermicelli High-temperature drying Crafts
CLC: TS213.24
Type: Master's thesis
Year: 2010
Downloads: 128
Quote: 0
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Abstract

Of noodle quality high temperature drying system process parameters and the resulting noodles. Wet noodles under different temperature, wind speed, and relative humidity conditions, dried, measured under different drying conditions strip moisture curve, the drying characteristics of the noodles. Noodle tunnel drying process simulation of the the noodles texture and other quality key control factor in the drying process were analyzed. Analyzed through the comparison of high-and low-temperature drying noodles rheological properties and other physical and chemical properties, the advantages of the the noodles high-temperature drying process. The results show that: the noodle during the drying process, the drying temperature, wind speed, relative humidity of medium and noodle thickness has a different drying rate and equilibrium water content of noodle. The noodles drying rate and drying temperature was positively correlated with the media was negatively correlated with relative humidity, there is a critical point drying rate and drying wind. Critical wind speed near the dry wind speed changes, the the noodles drying rate change later noodles moisture migration rate impact, caused by the dry wind speed is less than the critical velocity, the drying rate and the wind speed is proportional to, greater than the critical wind speed is inversely proportional. Noodle thickness increases, the moisture migration distance increases, the drying rate slows. Noodles equilibrium moisture content and drying temperature was negatively correlated with the media was positively correlated with the relative humidity, dry wind speed and noodles thickness. A plurality of factors in the drying process to dry surface texture of noodle the quality and Zhuhou quality have a significant impact. Order of importance, but the drying temperature, the cooling stage time, humidity and constant temperature stage of noodle affect the textural quality are more significant. By orthogonal experiment to determine the optimum parameters and validation. High and low temperature drying noodles comparison of the quality of all aspects of discovery: high temperature drying degree of gelatinization and the acid value of the protein and starch in the noodles significant impact; drying temperature less than 70 ℃, higher drying temperature so that the gluten index have some increase, but higher than 70 ℃, vermicelli gluten index decreased significantly; speaking from the perspective of the fatty acids, high temperature drying conducive noodle shelf life extension; temperature drying so the color quality of the noodles slight decline, so the noodles cooking loss increased. Also found the flour into the noodles, the pest is difficult to occur, which can effectively prevent the occurrence of the phenomenon of the flour by vermin. Sensory score of noodle, the sensory evaluation noodle texture indicators and a number of physical and chemical properties of relevance and sensory score highest in the 70 ° C dry conditions noodles. Comprehensive high contrast, textural quality and the physical and chemical properties of the low-temperature drying vermicelli noodles of high-temperature drying has a large advantage.

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