Drying Kinetics of Instant Asian Noodles Processed in Superheated Steam

Abstract

The objective for this work was to develop a novel technique for creating instant noodles by determining the drying kinetics of noodles undergoing simultaneous drying and processing using superheated steam. The mathematical model of moisture ratio was differentiated to determine the drying rates of noodles during processing. There was a constant rate drying period for all temperatures at a steam velocity of 1.5 m/s but there was no constant rate drying period at a steam velocity of 0.5 m/s. The constant rate drying period suggested by measurement of internal noodle temperature is much longer and well defined for all processing conditions than from the drying curves. The constant drying rate period, was nearly 200 s at 110°C but decreased to 50 s at 150°C. Equilibrium moisture content isobars were determined from mass changes during superheated steam processing. It was determined that isotherm equations for equilibrium moisture content in hot air systems may be utilized to model isobars in superheated steam systems.

Keywords:

• Asian noodles
• Drying rate
• Equilibrium moisture content
• Superheated steam

Notes

^a Difference between dried and cooked dimensions.

^b Raw noodles, average ± standard deviation, n = 100.

^c Raw unprocessed noodles.

^d Least significant difference (α = 0.05).