INFRARED DRYING CHARACTERISTICS OF SEASONED INSTANT NOODLES COATED WITH SAUCE

摘要：

　　Infrared drying behavior of seasoned instant noodles was studied by focusing our attention on the factors influencing their characteristics in consideration of the spectral distribution of the radiative heat source and of the hot air convection conditions.The farinfrared (FIR) drying rate and temperature were higher than those for the near-infrared (NIR) drying.In addition,by combining hot air convection with infrared irradiation,the drying rate and temperature respectively became higher and lower,and the drying time was shortened by suppressing the browning.

关键词： absorption spectrum combined infrared and convective drying puffing browning frying

作者: A.Hashimoto H.Hashikawa T.Sakaguchi K.Suehara T.Kameoka

作者单位: Graduate School of Bioresources,Mie University 1577 Kurimamachiya-cho,Tsu,Mie 514-8507,Japan

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-7

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）