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Asian noodles were simultaneously cooked and dried in superheated steam at temperatures from 110 to 150 C and steam velocities of 0.5, 1.0, and 1.5 m/s. Textural and key physical properties of color, breaking stress, and starch gelatinization were measured to ascertain the effects of the superheated steam processing. Textural properties of adhesiveness, springiness, cohesiveness, chewiness, resilience, and hardness determined from a TPA were found to be generally unaffected by steam velocity. All properties but springiness increased with an increase in processing time. Increasing temperature decreased adhesiveness, springiness, cohesiveness, and resilience but increased hardness and chewiness to a small degree. Processing time greatly affected noodle color, resulting in browning at greater processing times. Results show that velocity was not a significant factor (p > 0.05) on the breaking strength of noodles. Temperature was only significant (p < 0.05) at 110 and 120 C and breaking stress decreased with increasing temperature. There were small decreases in breaking stress with processing time. Combined gelatinization of both amylopectin and amylose was an average of 80.5% for all superheated steam processed samples.

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Two classic and one modified kinetic models were used to study the hydrolysis of triticale straw using pressurized low-polarity water (PLPW) in a flow-through reactor. Results indicated that for these experiments hemicellulose did not follow a biphasic reaction pathway. High yields of 72% were achieved at 170 °C, but these decreased to 60% at 150 °C and only 13% at 130 °C. The kinetics were controlled more by increases in temperature than flow rate in the reactor. Increases in flow rate reduced the overall hemicellulose yields but increased the portion extracted as oligomers. The kinetic rate constants when plotted as an Arrhenius-type temperature relationship displayed a dependency with flow rate. Curvature in the Arrhenius plots of the kinetic rate constants was due to differences in acetic acid formation with temperature. A modified monophasic kinetic model which incorporated reactor geometry and fluid flow was successful at modeling the yield of xylo-oligomers and monomers in PLPW.

The objective for this work was to develop a novel technique for creating instant noodles by determining the drying kinetics of noodles undergoing simultaneous drying and processing using superheated steam. 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 there was no constant rate drying period at a steam velocity of 0.5 m/s. The constant rate drying period suggested 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. Equilibrium moisture content isobars were determined from mass changes during superheated steam processing. It was determined that isotherm equations for equilibrium moisture content in hot air systems may be utilized to model isobars in superheated steam systems.