Impact of the Conditions of the Drying Medium on the Dehydration of Fine-dried Noodle
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Abstract:
The effects of the conditions of the drying medium such as temperature, relative humidity, and air velocity as well as varying width (1, 2, and 3 mm, with same thickness) on the drying rate of fine-dried noodle was studied using a 60-m, five-row production line in a tunnel drying room. A multifunctional, pocket weather meter (Kestrel NK-4500) was used for real-time monitoring of temperature, relative humidity, and air velocity of the medium during the drying process. Data were collected 12 times for each type of fine-dried noodle strip. While the conditions of the drying medium were monitored dynamically, the moisture content of the noodle was measured at five different drying distances (1, 15, 30, 45, and 59 m) in the tunnel drying room, and the effect of each parameter on the drying rate of the noodle was analyzed. The results showed no significant differences in the drying rates of noodle strips with different widths (1, 2, or 3 mm) and the same thickness when a similar drying process was employed. The most important factor affecting the drying rate was relative humidity, followed by temperature and air velocity. The effects of the conditions of the drying medium on noodle drying was more significant than that of the width of the noodle strip (with the same thickness).
