Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles
Table 3
Effects of drying temperature and relative humidity on cooking quality characteristics of CDN.
Temperature (°C)
Relative humidity (%)
Optimal cooking time (s)
Water absorption ratio (%)
Cooked loss ratio (%)
40
65
343 ± 7a
162.62 ± 3.42b
6.86 ± 0.46bc
75
337 ± 6a
167.92 ± 1.54ab
6.85 ± 0.23bc
85
344 ± 7a
164.18 ± 5.91b
7.00 ± 0.18abc
60
65
314 ± 10c
165.00 ± 2.41b
6.73 ± 0.44b
75
316 ± 6c
160.00 ± 2.59b
6.59 ± 0.51c
85
318 ± 15bc
164.25 ± 4.30b
7.41 ± 0.27ab
80
65
316 ± 14c
176.5 ± 10.64a
7.00 ± 0.49abc
75
349 ± 8a
167.65 ± 3.94ab
7.68 ± 0.17a
85
333 ± 7ab
158.67 ± 9.07b
7.59 ± 0.37b
Note. Data in this table are expressed as means ± standard deviations and the data followed by different letters in the same column mean significant differences .
