Abstract
In order to optimize the best process for the production of non-fried instant noodles by hot air-explosion puffing drying. 5 factors of hot air-explosion puffing drying process were evaluated by Plackett-Burman experimental design. 3 significant factors affected the quality of instant noodles, including hot air time, explosion puffing temperature and time. Then the steepest climbing experiment was used to approximate the maximum response region. Finally, the optimum process was obtained by Box-Behnken experiment, treated in hot air at 75 ℃ for 36 min, and puffing at 75 ℃ for 87 min. Under this circumstance, the rehydration time of non-fried instant noodles was 4.93 min, and the sensory score was 88.9. The average relative error was 1.47%, weight （60±5） g, while the moisture content was 6.75% and the quality index of the product was good.
Publication Date
5-28-2018
First Page
198
Last Page
203,215
DOI
10.13652/j.issn.1003-5788.2018.05.041
Recommended Citation
Jian, HU; Ying, ZHOU; Bo, ZUO; Yixue, SHI; and Yangjun, DAI
(2018)
"Process optimizing to produce of non-fried instant noodles by hot air-explosion puffing drying,"
Food and Machinery: Vol. 34:
Iss.
5, Article 41.
DOI: 10.13652/j.issn.1003-5788.2018.05.041
Available at:
https://www.ifoodmm.cn/journal/vol34/iss5/41
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