Optimization of Parameters Affecting Noodle Drying by Taguchi Method

Abstract

In this research, Taguchi method application studies have been carried out to optimize the parameters affecting the drying of noodles made in Çankırı region by sun, conventional oven, and microwave method. In the experimental study, the noodles were dried in a single row in thin strips of 3-4 mm constant thickness to form an area of 100 cm 2 (square plate). Variable parameters in three different drying methods are temperature, duration, and microwave power level. Sun drying of noodles was performed at an average temperature of 19 °C in June. Oven drying experiments were carried out at different temperatures (75 °C, 100 °C, 150 °C) and times (30, 60, 90 minutes). Microwave drying operations were performed at 300 W, 450 W, 600W power and 1, 2, 3 minutes respectively. The factors affecting the moisture content that can be separated from the noodles in the conventional oven were determined as drying temperature and drying time. In microwave drying, power and drying time were chosen as control factors. For this purpose, the L9 orthogonal sequence was arranged in Taguchi design used in experimental studies. The effects of control factors were determined by analyzing variance analysis (ANOVA) at 95-97.6 % confidence level. The study also analyzed moisture, ash, protein, color, and volume increase for dried noodles with 3 different drying techniques. In the sun drying of the noodles,

Investıgation of Drying Methods of Tarhana Produced in Çankırı Region by Taguchi Method

“…Our samples were given low L and b values but high a values. Çağındı et al [17] was determined the L, a and b values as (54.61-0.14-1.43) and (88.75-28.10-52.18) for the lowest and highest values, respectively. Our dried samples under the sun were given the similar colour oxidation of tomatoes.…”

“…Hayta et al and Dağlıoğlu et al were studied the tarhana in microwave, industrial microwave, small scale microwave, hot air ovens and freeze dryer. They searched the humidity, colour, protein values, water and oil retention capacities, foaming capacity, bubbling stability, viscosity and emulsion capacities and sensitive characteristics [15][16][17].…”