Effect Of Process System On Drying Characteristics And Quality Of Dried Noodles

Fine dried noodles are traditional staple food in China and other Asian country.The dryness of noodles is directly related to the quality characteristics of fine dried noodles products.which is a key process of noodle production,the manufacture is the cornerstone of enterprise production,the processing energy consumption control,whether through lower production cost,energy saving and emission reduction and optimization of drying technology to improve production efficiency and product quality has a great potential.This project is based on the properties of noodles and drying medium conditions of two aspects,the drying process of noodles partition segmentation using noodles drying moisture analyzer to monitor the moisture content changes in the whole drying process of noodles At the same time,the factors that affect the drying characteristics of dried noodles are subdivided,and the drying kinetic model is used to further explore the drying characteristics of dried noodles,and provide theoretical and data support for the optimization of the actual drying process.The main research of this paper includes.:(1)The First part is the influence of different drying parameters on the drying characteristics and quality of fine dried noodles in the different drying stage.The drying process of fine dried noodles was divided into four stages,and different drying temperature and humidity gradients were set according to the characteristics of each drying stage.The moisture changes of the noodles at different temperatures and humidity combinations were monitored and recorded in real time using a noodle drying analyser,and the drying characteristics were analysed in conjunction with the drying kinetic model.The results showed that during the first stage of drying,the influence of humidity on the drying rate of the noodles is greater than the influence of temperature.The average integration of temperature between 26.38 and 28.52,and the average integration of humidity between 84.83 and 85.36 produced better quality noodles.In the second stage of noodle drying,when the drying temperature is greater than55 ?,the average integration of relative humidity of the drying medium should be greater than 95 during the warming stage to ensure the stability of noodle quality;under the condition that the relative humidity is guaranteed to be suitable,the 65 ? drying can effectively improve the textural properties as well as the mechanical properties of the fine dried noodles,thus enhancing the quality of the fine dried noodles.In the third stage of drying,a temperature gradient,high at the core and low at the surface,can be established inside the noodles to enhance the outward migration of water;if the drying temperature in this stage is higher than in the second stage,it will have a negative impact on the structural and mechanical properties of the noodles,leading to a deterioration in the quality of the noodles.(2)The second part is investigated the effects of different wheat flours on the drying and quality characteristics of fine dried noodles.Ten different types and brands of commercial wheat flours were sourced from the supplier,and the basic physicochemical indexes,flour quality and pasting characteristics were analysed to investigate the drying characteristics and quality changes of different wheat flours under medium temperature drying(45 ?).The results showed that in the first drying stage,the moisture content of different wheat flours was mainly influenced by the relative humidity of the drying medium,and when the water absorption rate of wheat flour was more than 61,the binding energy of capillary-bound water in the fine dried noodles was greater,and the moisture gradient required to migrate to the drying medium was higher.In the second stage of drying,the wet gluten content of the noodles under the same conditions is high easy to adsorb phenomenon.(3)The third part is studied the effect of different noodle sizes on the drying characteristics and quality of fine dried noodles.Six different sizes of ? 1 mm,1.5×1.5mm,3×1 mm,3×1.5 mm,6×1 mm and 6×1.5 mm was selected and four drying curves were set at 35 ?,45 ?,55 ? and 65? in the main zone to investigate the drying characteristics and quality of different sizes of fine dried noodles under different drying curves.The results of the study showed that the small size(?1 mm,1.5×1.5 mm)improved the quality of the noodles under the drying curve at 55 ?,and reduced the quality of the noodles under the drying curve at 65 ?,while the lager size noodles(3×1 mm,3×1.5 mm,6×1 mm,6×1.5 mm)improved the quality of the noodles under the drying curve at 65 ?.quality.When the size of the noodles increases,the second drying stage should be extended to ensure that the final moisture content of the noodles meets standard moisture content(<14.5%)in the industry.(4)The last part is effect of water addition level in different noodles on drying characteristics and quality of fine dried noodles was studied.Set 24%,28%,32%,36%,40% surface water volume gradients,select 4 drying curves with the main zone drying temperature of 35 ?,45 ?,55 ? and 65 ? to explore different additions Drying characteristics and quality changes of dried noodles under different drying curves.The cross-section and surface of the noodles were observed using an ultra-deep field 3D microscope and a scanning electron microscope;the protein secondary structure of the samples was analysed by Fourier Transform Infrared Spectroscopy;the moisture state and distribution of the noodles at different cooking times were investigated by low field nuclear magnetic techniques.The results showed that the moisture content of the noodles did not vary significantly during the first 20 minutes of the first stage of drying,and did not change faster with increasing water addition,when the moisture content was mainly determined by the humidity integral.Low added water(24%)in low temperature(35 ?)noodles drying conditions,should be appropriate to reduce the fine dried noodles in the drying process of the media humidity,so as to increase the internal moisture gradient of the fine dried noodles,in order to strengthen the internal moisture migration potential of the fine dried noodles,to ensure that the final moisture content of the fine dried noodles to reach the standard moisture content.When the amount of water addtion is too high,the drying time of the first stage and the second drying stage should be extended appropriately to increase the total amount of moisture dissipated in the second drying stage.Low water addition(24%,28%)noodles dried at high temperatures(55 ?,65 ?)will slow down the rate at which water enters the centre of the noodles during the cooking process.The ?-fold and irregular curl content of the fine dried noodles showed a decreasing trend with increasing water addition,reaching a minimum value at 36% water addition;the corner structure showed a decreasing trend with increasing water addition,reaching a maximum value at 36% water addition,while there was no significant change in the ?-helix;it was found by panoramic deep 3D scanning that the internal transparency of the fine dried noodles increased with increasing water addition;it was observed by scanning electron microscopy that the surface structure of the fine dried noodles was dense with few cracks.Scanning electron microscopy(SEM)showed that under 35 ? drying conditions,the surface structure of the hanging surface was compact,and the starch particles were mostly wrapped in the protein network.Under 65 ? drying conditions,part of the protein surface of the noodles surface was deformed,the protein network was more compact,and no obvious cracks occurred on the surface of the noodles surface.