Absrtact: Ultraviolet-microwave drying and electrothermal drying were used to dry fresh and wet noodles. The effects of microwave drying equipment on the microbial content and quality of semi-dry noodles were compared and analyzed.
The results showed that the electrothermal drying efficiency was low, and the sterilization effect was not obvious at the later stage of drying; the ultraviolet-microwave drying efficiency was high, and the bacterial content of noodles continued to decline at the later stage of drying. Both drying methods could significantly reduce the initial bacterial content of semi-dry noodles.
For electrothermal drying, the total number of bacteria in semi-dry noodles decreased significantly at 125 C, which had little effect on texture and cooking quality. For ultraviolet-microwave drying, the initial bacterial content of semi-dry noodles was significantly lower than that of electrothermal drying at different power levels. When the microwave power was 2 000 W, the quality of semi-dry noodles was better, which was the more suitable microwave drying power.
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