[Abstract] The characteristics of microwave drying equipment for three common commercially available wet rice noodles were studied. The results show that the water content of rice flour is related to microwave power and drying time. The higher the power, the longer the drying time and the lower the water content. The drying rate of rice flour is proportional to the microwave power. Drying with medium fire can be done in a short time. Get better quality rice noodles.
Rice flour is one of the traditional staple foods in southern China. It has a long history of production, its texture is flexible, smooth and delicious, and is very popular among consumers. The rice flour is produced in a processing process such as milling, pre-steaming, extrusion, molding, re-steaming, dicing, and drying. The water content of the finished dry vermicelli is usually controlled at 11.0%~13.5%, so that the rice flour can obtain better toughness, avoid breakage during storage and transportation, and ensure that the rice noodles do not deteriorate during the shelf life. Therefore, drying is a key part of rice flour processing.
没有评论:
发表评论