OPTIMIZATION OF DRYING PROCESS OF CORN NOODLES USING FLUIDIZED BED DRYER
Drying process was one of the main factors in preserving noodles because it can reduce water content to less than 12 % (w/w (weight by weight)). The objectives of this study were to optimize the drying process of corn noodles using fluidized bed dryer (temperatures of 50 °C, 60 °C, and 70 °C with ai...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2019-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201901&vol=1&aid=4838 |
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| author | TJAHJA MUHANDRI SUBARNA AFIFAH ZAHRA AGISTA PURWIYATNO HARIYADI AMINULLAH |
| author_facet | TJAHJA MUHANDRI SUBARNA AFIFAH ZAHRA AGISTA PURWIYATNO HARIYADI AMINULLAH |
| author_sort | TJAHJA MUHANDRI |
| collection | DOAJ |
| description | Drying process was one of the main factors in preserving noodles because it can reduce water content to less than 12 % (w/w (weight by weight)). The objectives of this study were to optimize the drying process of corn noodles using fluidized bed dryer (temperatures of 50 °C, 60 °C, and 70 °C with airflow velocities of 0.73 m‧s-1, 1.53 m‧s-1, and 2.17 m‧s-1) and to determine the influence of water addition (60 %, 70 %, and 80 % (w/w)) to the dough of corn noodles. The results showed that the best rehydration profile of dried noodles was obtained from drying process at temperature of 60 °C with airflow velocity of 2.17 m‧s-1. The quality of dried corn noodles was influenced by final moisture content of dried noodles and water addition. The critical moisture contents on water additions of 60 %, 70 %, and 80 % were 12, 11, and 10 % (w/w), respectively. The results also showed the optimum quality of dried corn noodles which was obtained from the dough with water addition of 80 %, drying temperature of 60 °C with velocity of 2.17 m‧s-1 for 107 minutes, and moisture content of 10 %. This has similar properties of moisture content, cooking loss, elongation, and hardness to the conventional drying. |
| format | Article |
| id | doaj-art-0c9bcffdd38a4465b0d6bef6651d111d |
| institution | OA Journals |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2019-03-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-0c9bcffdd38a4465b0d6bef6651d111d2025-08-20T02:02:54ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2019-03-01201043052OPTIMIZATION OF DRYING PROCESS OF CORN NOODLES USING FLUIDIZED BED DRYERTJAHJA MUHANDRI 0SUBARNA 1 AFIFAH ZAHRA AGISTA2 PURWIYATNO HARIYADI3AMINULLAH4 Bogor Agricultural University (Institut Pertanian Bogor - IPB), Faculty of Agricultural Technology, Department of Food Science and Technology, 16680, Bogor, Indonesia & Bogor Agricultural University (Institut Pertanian Bogor - IPB), SEAFAST Center, 16680, Bogor, Indonesia Bogor Agricultural University (Institut Pertanian Bogor - IPB), Faculty of Agricultural Technology, Department of Food Science and Technology, 16680, Bogor, Indonesia & Bogor Agricultural University (Institut Pertanian Bogor - IPB), SEAFAST Center, 16680, Bogor, Indonesia Bogor Agricultural University (Institut Pertanian Bogor - IPB), Faculty of Agricultural Technology, Department of Food Science and Technology, 16680, Bogor, Indonesia & Bogor Agricultural University (Institut Pertanian Bogor - IPB), SEAFAST Center, 16680, Bogor, Indonesia Bogor Agricultural University (Institut Pertanian Bogor - IPB), Faculty of Agricultural Technology, Department of Food Science and Technology, 16680, Bogor, Indonesia & Bogor Agricultural University (Institut Pertanian Bogor - IPB), SEAFAST Center, 16680, Bogor, Indonesia Djuanda University, Faculty of Halal Food Science, Department of Food Technology and Nutrition, 16720, Bogor, IndonesiaDrying process was one of the main factors in preserving noodles because it can reduce water content to less than 12 % (w/w (weight by weight)). The objectives of this study were to optimize the drying process of corn noodles using fluidized bed dryer (temperatures of 50 °C, 60 °C, and 70 °C with airflow velocities of 0.73 m‧s-1, 1.53 m‧s-1, and 2.17 m‧s-1) and to determine the influence of water addition (60 %, 70 %, and 80 % (w/w)) to the dough of corn noodles. The results showed that the best rehydration profile of dried noodles was obtained from drying process at temperature of 60 °C with airflow velocity of 2.17 m‧s-1. The quality of dried corn noodles was influenced by final moisture content of dried noodles and water addition. The critical moisture contents on water additions of 60 %, 70 %, and 80 % were 12, 11, and 10 % (w/w), respectively. The results also showed the optimum quality of dried corn noodles which was obtained from the dough with water addition of 80 %, drying temperature of 60 °C with velocity of 2.17 m‧s-1 for 107 minutes, and moisture content of 10 %. This has similar properties of moisture content, cooking loss, elongation, and hardness to the conventional drying.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201901&vol=1&aid=4838corn noodlescritical moisture contentdried noodle profiledrying durationdrying temperature |
| spellingShingle | TJAHJA MUHANDRI SUBARNA AFIFAH ZAHRA AGISTA PURWIYATNO HARIYADI AMINULLAH OPTIMIZATION OF DRYING PROCESS OF CORN NOODLES USING FLUIDIZED BED DRYER Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry corn noodles critical moisture content dried noodle profile drying duration drying temperature |
| title | OPTIMIZATION OF DRYING PROCESS OF CORN NOODLES USING FLUIDIZED BED DRYER |
| title_full | OPTIMIZATION OF DRYING PROCESS OF CORN NOODLES USING FLUIDIZED BED DRYER |
| title_fullStr | OPTIMIZATION OF DRYING PROCESS OF CORN NOODLES USING FLUIDIZED BED DRYER |
| title_full_unstemmed | OPTIMIZATION OF DRYING PROCESS OF CORN NOODLES USING FLUIDIZED BED DRYER |
| title_short | OPTIMIZATION OF DRYING PROCESS OF CORN NOODLES USING FLUIDIZED BED DRYER |
| title_sort | optimization of drying process of corn noodles using fluidized bed dryer |
| topic | corn noodles critical moisture content dried noodle profile drying duration drying temperature |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201901&vol=1&aid=4838 |
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