Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles
المؤلفون المشاركون
Hui, Ying
Wang, Yuan
Zhang, Ying-Quan
Guo, Bo-Li
Zhang, Guo-Quan
Wei, Yi-Min
Zhang, Bo
المصدر
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-12-31
دولة النشر
مصر
عدد الصفحات
9
الملخص EN
The influence of the drying conditions on protein structural properties and its impact on Chinese dried noodles (CDN) quality properties is addressed in this study.
The CDN were produced under nine different drying conditions utilizing combination of three temperatures (40°C, 60°C, and 80°C) and three relative humidities (65%, 75%, and 85%).
The color, texture profile analysis of uncooked and cooked noodles, shrinkage ratio, and cooking quality of CDN were assessed.
SEM and FTIR microimaging were investigated to determine the changes in the gluten structural properties.
Drying temperature and relative humidity have significant effects on quality characteristics of CDN.
However, the influences on different indicators were different.
Drying temperature was the main influencing factor of the quality of CDN and protein microstructure.
After the drying temperature exceeded 60°C, proteins began to aggregate, and the surface protein distribution became uneven.
Compared with cross section, the uniformity of protein distribution on the surface of noodles showed a significant decrease.
A high temperature (60°C) could improve the quality of CDN products.
The quality of CDN products could be adjusted by the combination of drying temperature and relative humidity.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Zhang, Ying-Quan& Hui, Ying& Wang, Yuan& Zhang, Bo& Guo, Bo-Li& Zhang, Guo-Quan…[et al.]. 2020. Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1184895
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Zhang, Ying-Quan…[et al.]. Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles. Journal of Food Quality No. 2020 (2020), pp.1-9.
https://search.emarefa.net/detail/BIM-1184895
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Zhang, Ying-Quan& Hui, Ying& Wang, Yuan& Zhang, Bo& Guo, Bo-Li& Zhang, Guo-Quan…[et al.]. Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1184895
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1184895
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر