Effects Of Drying On The Retrogradation Of Instant Rice Noodle

With the quickening pace of life, instant rice noodles are becoming more andpopular. In recent years, some of the instant rice noodles is rapied growth,exportingmany coutries such as: Japan, American, Germany and the exports are growing.Butthe rehydration of instant rice noodles has not been solved well. Many factoriesmake small diameter instant rice noodles to improve the rehydration of instant ricenoodles. However, enhanceing the rehydration of instant rice noodles is not solvedsolely by making small diameter rice noodles; it’s related to the nature of starch; toimprove the rehydration,we should make the stach more stability in alpha state.Drying is the key technology of making instant rice noodles, and the dryingmethods has important influences on the retrogradation of instant rice noodles.Thusthis paper mainly study the effects of drying on the retrogradation of instant ricenoodles. In this article, methods such as RVA, X-ray diffraction,DSC and FTIR wereused to analyze the effects of drying on the retrogradation of instant rice noodles.Main results for this study were as follows: In the hot air drying, with the increase ofdrying temperature, the degree of retrogradation of instant rice noodles was alsoincreasing.During the drying temperature(25℃-80℃)，the degree of retrogradationhad significantly decreased,while there were no significant differences when thedrying temperature over80℃. In the microwave drying, the retrogradarion of instantrice noodles decreased with the increase microwave power, but there were nosignificant differences and the rehydration had no obvious change tendency. In thedifferent drying ways(hot air drying, microwave drying,freeze-drying),the instantrice noodles dried by hot air drying showed the highest degree of retrogradation,theworst rehydration.While the instant rice noodles dried by freeze-drying had thelowest degree of retrogradation and the best rehydration. As the low moisture(10%)of instant rice noodles, it’s not easy to lead the retrogradation of instant ricenoodles.So during the storage time, the retrogradation of instant rice noodlesincreased slightly and the rehydration had little differences. The drying methods had significant influences on the retrogradation of instantrice noodles, while the storage time had little effects on retrogradation of the instantrice noodles. Thus,it should be from the drying processing to decrease the degree ofretrogradation of instant rice noodles.