Drying Kinetics of Instant Asian Noodles Processed in Superheated Steam

Abstract

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.

The effect of superheated steam pre-treatment of wheat straw on fermentation.

“…The fraction passing the 355 µm sieve was used in the experiments (Agbor et al 2011a). Superheated steam was generated by a unit designed in the Department of Biosystems Engineering, University of Manitoba (Pronyk et al 2010). The unit consists of a boiler, super heater, processing chamber, connecting pipes and valves, and is controlled by a data acquisition system.…”

Recent Developments in Drying Technologies for Foods

“…At low pressure the low density and thermal conductivity of superheated steam lowers the heat transfer coefficient and makes the process very slow. A number of products, such as fruits and vegetables, have been successfully dried in low-pressure, superheated steam dryers (Hasibuan and Daud 2009;Speckhahn et al 2010;Pronyk et al 2010). Since heat transfer for drying is still by convection, the drying rates are very low at low steam pressures.…”

Analysing the effect of particle size on the disintegration of distiller's spent grain compacts while drying in superheated steam medium

“…A detailed description of the system can be obtained from the publication by Pronyk, Cenkowski, and Muir (2010). Experiments were carried out at a temperature of 150 C and its velocity set to 0.9 m s À1 , which was controlled manually by adjusting the steam flow rate.…”