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Effects of superheated steam process...

Pronyk, Carl.

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Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles./
作者:	Pronyk, Carl.
面頁冊數:	208 p.
附註:	Source: Dissertation Abstracts International, Volume: 68-12, Section: B, page: 7727.
Contained By:	Dissertation Abstracts International68-12B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NR36005
ISBN:	9780494360057

Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles.
Pronyk, Carl.

Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles. - 208 p.

Source: Dissertation Abstracts International, Volume: 68-12, Section: B, page: 7727.

Thesis (Ph.D.)--University of Manitoba (Canada), 2007.

Superheated steam drying has been known for over 100 years, but acceptance in industry has been slow. Before industry accepts a new technology like processing in superheated steam it must be proven to provide benefits that exceed additional costs and risks. Superheated steam may provide these benefits in the area of processing where drying of a product is not the primary concern. Superheated steam has the potential to create a healthy instant noodle without frying them in oil. The objective for this work was to develop a novel technique for creating instant noodles by determining the drying kinetics and effects of superheated steam conditions on key physical and textural properties of noodles undergoing simultaneous drying and cooking using superheated steam.

ISBN: 9780494360057Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles.
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245 1 0 $a Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles.
300 $a 208 p.
500 $a Source: Dissertation Abstracts International, Volume: 68-12, Section: B, page: 7727.
502 $a Thesis (Ph.D.)--University of Manitoba (Canada), 2007.
520 $a Superheated steam drying has been known for over 100 years, but acceptance in industry has been slow. Before industry accepts a new technology like processing in superheated steam it must be proven to provide benefits that exceed additional costs and risks. Superheated steam may provide these benefits in the area of processing where drying of a product is not the primary concern. Superheated steam has the potential to create a healthy instant noodle without frying them in oil. The objective for this work was to develop a novel technique for creating instant noodles by determining the drying kinetics and effects of superheated steam conditions on key physical and textural properties of noodles undergoing simultaneous drying and cooking using superheated steam.
520 $a Equilibrium moisture content isobars and a mathematical model of moisture ratio with regression determined coefficients based on steam temperature and velocity were determined from mass changes during superheated steam processing. 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 the constant rate drying period at a steam velocity of 0.5 m/s was masked by condensation on the sample tray. The constant rate drying period determined 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.
520 $a Time effects on textural properties of raw and superheated steam processed noodles were not significant (p > 0.05) between 40 and 200 min after sheeting. Pre-treatment with saturated steam increased hardness and chewiness. Textural properties of adhesiveness, springiness, cohesiveness, chewiness, resilience, and hardness determined from a TPA were generally unaffected by steam velocity. All textural properties except springiness increased with an increase in processing time. An increase in superheated steam temperature decreased adhesiveness, springiness, cohesiveness, and resilience but slightly increased hardness and chewiness.
520 $a Noodles processed at a steam velocity of 1.5 m/s and at 125°C for 200 s, 130°C for 167 s, 135°C for 150 s, 140°C for 133 s, 150°C for 100 s, and a steam velocity of 1.0 m/s and 150°C for 133 s had acceptable colour values (L* values greater than 63, a* values less than 0, and b* values above 20) and moisture at or below the safe storage limit. Results indicated these noodles had textural properties and breaking strengths that were comparable to commercial instant noodles. These conditions are the optimum to produce a noodle that has physical and textural properties that would be acceptable to consumers.
590 $a School code: 0303.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
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710 2 0 $a University of Manitoba (Canada). $3 1018707
773 0 $t Dissertation Abstracts International $g 68-12B.
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791 $a Ph.D.
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