Optimum Processing Conditions of Instant Asian Noodles in Superheated Steam

Abstract

There is little information in the literature about what constitutes an acceptable instant noodle. To ascertain the commercial acceptability of superheated steam-processed instant noodles, a sampling of commercial products was undertaken. Noodles processed at a steam velocity of 1.5 m/s and at 125 C for 200 s, 130 C for 167 s, 135 C for 150 s, 140 C for 133 s, 150 C for 100 s, and a steam velocity of 1.0 m/s and 150 C for 133 s had acceptable color values (L à values greater than 63, a à values less than 0, and b à values above 20) and moisture at or below the safe storage limit. Superheated steam processed noodles were more firm and chewy than the commercial noodles. Adhesiveness, springiness, and resilience were generally the same for all noodle products. Breaking strength of superheated steam processed noodles was in the same range as the fried control and commercial products. Values varied from a low of 1121 AE 194 g/mm 2 for noodles processed at 150 C, 1.5 m/s, for 100 s to a high of 1575 AE 329 g/mm 2 for noodles processed at 140 C, 1.5 m/s, for 133 s. Starch gelatinization was greatest in the fried control samples and the least in the superheated steam processed samples (approximately 9% less).

Drying Kinetics of Instant Asian Noodles Processed in Superheated Steam

“…In general, though, the quicker the drying rate, and hence the smaller the drying time, the lighter and brighter were the noodles in color and the more acceptable they would be to consumers. [7] From Fig. 7, lower steam velocities have lower drying rates, which is confirmed in the literature for other food products.…”

“…This would reduce the strength of the dried noodles, leading to a decrease in the overall breaking stress at higher processing temperatures in superheated steam. Breaking stress of commercial instant noodles is approximately 1300 g=mm 2 , [7] which is slightly lower than for these experiments.…”

“…As a processing medium, superheated steam may change the properties of a product in ways that would not be possible with the use of hot air or other mediums. A potential method for creating instant noodles is by processing them with superheated steam at temperatures between 110 and 150 C. [5][6][7] With high-temperature processing using superheated steam, Asian noodles (nonextruded, sheeted, and cut noodles) become partially cooked, creating an instant noodle and eliminating the necessity of additional cooking in oil. Instant Asian noodles are popular throughout the world and have sales of $71 million= year in Canada.…”

Quality Changes of Superheated Steam–Dried Fibers from Oil Palm Empty Fruit Bunches

“…In contrast, the color of superheated steamdried food materials is significantly darker, redder, and yellower than both the color of undried and hot air-dried food materials. [26][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41][42] The difference in the color effect of superheated steam on fibers and fibrous materials and on food materials can be explained by the very low content of reducing sugars and proteins in the fibers compared to the relatively higher Darkening of food materials is caused by the browning effect of the Maillard reaction that occurs between a reducing sugar and a protein, which normally produces an amino acid that contributes to the dark color. Since the Maillard reaction rate increases with increasing temperature, the color of the food materials becomes even darker.…”

“…[6,7] Superheated steam is used industrially for drying of fiber based products such as paper, [8][9][10][11][12][13][14][15][16][17][18] sugar beet pulp, [19,20] and wood. [21][22][23][24][25] Superheated steam has also been used in the drying of a variety of other products such as fish, [26] prawn, [27] potato, [28][29][30][31] corn, [32] compressed biomass, [33] solid waste, [34] fibrous mat, [35] rice, [36] Asian noodles, [37,38] chitosan, [39] banana chips, [40,41] and durian chips. [42] The present study is an extension of an earlier one on drying kinetics of superheated steam drying of EFB fibers.…”