Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles
Table 4
Effects of drying temperature and relative humidity on TPA of cooked CDN.
Temperature (°C)
Relative humidity (%)
Hardness/(g)
Adhesiveness
Springiness
Cohesiveness
Gumminess
Resilience
40
65
307.43 ± 3.94b
−0.53 ± 0.08a
1.10 ± 0.03a
0.67 ± 0.00a
204.84 ± 2.53ab
0.38 ± 0.01ab
75
288.20 ± 1.31cd
−0.73 ± 0.66ab
1.11 ± 0.00a
0.67 ± 0.01ab
191.61 ± 1.23cd
0.39 ± 0.01a
85
289.73 ± 11.13cd
−0.89 ± 0.42ab
1.05 ± 0.02b
0.67 ± 0.01a
193.75 ± 7.92bcd
0.40 ± 0.01a
60
65
278.02 ± 4.46d
−4.21 ± 1.33cd
1.01 ± 0.02bc
0.64 ± 0.00e
178.53 ± 3.13e
0.35 ± 0.01d
75
289.48 ± 7.64cd
−3.00 ± 0.98bcd
1.01 ± 0.01c
0.66 ± 0.01bc
189.87 ± 7.36cde
0.37 ± 0.01bc
85
289.67 ± 8.46cd
−5.38 ± 2.06d
1.01 ± 0.00c
0.63 ± 0.00d
182.95 ± 4.88de
0.34 ± 0.00e
80
65
304.33 ± 13.35bc
−4.99 ± 1.81d
1.02 ± 0.02bc
0.64 ± 0.00de
194.16 ± 8.46bcd
0.36 ± 0.00cd
75
307.11 ± 5.60b
−3.49 ± 1.36cd
1.02 ± 0.02bc
0.64 ± 0.01d
197.71 ± 5.71bc
0.37 ± 0.01b
85
328.31 ± 9.74a
−2.58 ± 0.22abc
1.03 ± 0.02bc
0.65 ± 0.00cd
212.57 ± 6.12a
0.38 ± 0.00b
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 .
