WHITE NOODLE DRYING MACHINE PERFORMANCE STUDY WITH HOT AIR SINGLE FLOW
Keywords:
Drying, Hot air dryer, NoodleAbstract
The objective of this research was to study the performance of white noodle dryers with single-flow hot air with variations in drying temperature and hot air speed under drying temperature conditions of 45, 50 and 55 ֯C and wind speeds of 1.0, 1.5 and 2.0 m/s. The moisture ratio, drying rates and specific energy consumption were tested to evaluate the performance of the dryers. The study found that in the case of a drying temperature of 55 ֯C and a hot air speed of 2 m/s, the lowest moisture ratio was 0.162, with the final white noodle moisture value being 15.83 %d.b. In other words, an average drying temperature increase of 10% caused a 9.83% decrease in the moisture ratio, and an increase in the average hot air speed of 40% caused a 6.76% decrease in the moisture ratio. The maximum drying rate was 0.74 kg/h and the lowest specific energy consumption was 6.013 MJ/kg. In addition, a study of the kinetics of white noodle dryers with single-flow hot air was conducted compared with the results of the experiment. The two-term equation could best predict the effect of drying noodles with hot air, with R2 equal to 0.999023944, which was the largest value, and RMSE of 0.008964633, which was the smallest value. When the calculated value according to the format of the two-term equation was compared with the results obtained from the experiment, the results of these comparisons were found to be very consistent.
References
Huelsz G and Rechtman R. Heat transfer due to natural convection in an inclined square cavity using the lattice Boltzmann equation method. International Journal of Thermal Sciences. 2013;65:111-119.
Min Xu, Ying Wud, Gary G Hou and Xianfeng Du. Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle. LWT - Food Science and Technology. 2019;101:456–462.
Kun Yu, Hui-Ming Zhou, Ke-Xue Zhu, Xiao-Na Guo and Wei Peng. Physicochemical changes in the discoloration of dried green tea noodles caused by polyphenol oxidase from wheat flour. LWT - Food Science and Technology. 2020;130:109614.
Jeevarathinam G, Pandiselvam R, Pandiarajan T, Preetha P, Balakrishnan M, Thirupathi V and Anjineyulu Kothakota. Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters. LWT - Food Science and Technology. 2021;144:111258.
Dongxu Liu, Shixin Song, Li Tao, Lei Yu and Jingyi Wang. Effects of common buckwheat bran on wheat dough properties and noodle quality compared with common buckwheat hull. LWT - Food Science and Technology. 2022;155:112971.
Zhenhua Wang, Yingquan Zhang, Bo Zhang, Fuguang Yang, Xiaolei Yu, Bo Zhao and Yimin Wei. Analysis on energy consumption of drying process for dried Chines noodles. Applied Thermal Engineering. 2017;110:941–948.
Basman A. and Yalcin S. Quick boiling noodle production by using infrared drying. Journal of Food Engineering. 2011;106:245–252.
Xiaolei Yu, Zhenhua Wang, Yingquan Zhang, Syed Abdul Wadood and Yimin Wei. Study on the water state and distribution of Chinese dried noodles during the drying process. Journal of Food Engineering. 2018;233:81-87.
Imkyung Oh and Suyong Lee. Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel. Journal of Food Engineering. 2020;268:109750.
Hyukjin Kwon, Geunhyuk Yang, Sungmin Jeong, Jaepil Roh and Suyong Lee. Establishment of machine learning hyperparameters for predicting the extensional properties of noodles from the thermo-mechanical properties of wheat flour. Journal of Food Engineering. 2022;321:110940.
Xiao-Na Guo, Shao-Hua Wu and Ke-Xue Zhu. Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle. Food Chemistry. 2020;322:126738.
Xiaoyan Song, Wei Zhu, Yaqiong Pei, Zhilu Ai and Junying Chen. Effects of wheat bran with different colors on the qualities of dry noodles. Journal of Cereal Science. 2013; 58:400-407.
Shiyu Zeng, Bo Wang, Weiqiao Lv, Lijun Wang and Xiaojun Liao. Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying. Food Control. 2022;134:108717.
Chang Chen and Zhongli Pan. Heat and moisture transfer studies on walnuts during hot air drying in a fixed-bed column dryer. Applied Thermal Engineering. 2021;199:117554.
Noemi Baldino, Domenico Gabriele, Francesca Romana Lupi, Bruno de Cindio and Lucio Cicerelli. Modeling of baking behavior of semi-sweet short dough biscuits. Innovative Food Science and Emerging Technologies. 2014;25:40–52.
Jie Yu Chen, Han Zhang and Yelian Miao. The Effect of Quantity of Salt on the Drying Characteristics of Fresh Noodles. Agriculture and Agricultural Science Procedia. 2014;2:207–211.
Zi-Jun Weng, Be-Jen Wang and Yih-Ming Weng. Preparation of white salted noodles using rice flour as the principal ingredient and the effects of transglutaminase on noodle qualities. Food Bioscience. 2022;33:100501.
Abimbola Kemisola Arise, Kemi Funmi Oriade, Tobechukwu Nnaemeka Asogwa and Ifeanyi Nwachukwu. Amino acid profile, physicochemical and sensory properties of noodles produced from wheat-Bambara protein isolate. Measurement:Food. 2022;5:100020.
