Tutor, Universiti Putra Malaysia
The customers demand for healthier noodle production which can be produced by avoiding transparency
The rice noodle is perishable by nature and thus it shall be consumed immediately prior to purchasing. This is due to the presence of moisture (water) inside the noodle which denatures the product. Therefore, the idea of removing the deteriorating factor which is water is introduced which is drying. Subjected to several drying methods, rice noodle exhibits different significant characteristics. The transparency phenomena is explained in the physical and quality properties of the dried rice noodle. The transparency phenomena is trending and heavily discussed as it is usually not desired in most food production
Abstract: To better preserve quality of Antarctic krill for wide food application, a drying method by the combining both the heat pump drying (HPD) and freeze-drying (FD) was investigated. The effect on its dehydration efficiency, and effects on lipid extraction rate and lipid qualities and cost of the process were compared. The Antarctic krill was first treated by HPD, followed by the FD method. The lipids extracted from the various dehydrated samples were compared. In addition, the time and energy consumption during the process of dehydration and the physical properties such as color and microstructure of the Antarctic krill samples dehydrated by various drying methods were also compared. The results indicated that Antarctic krill drying by combined dehydration had good color and microstructure, which were both close to the FD sample, and better than the heat pump and hot air drying samples alone. The procedure was performed with an optimal dehydration temperature of HPD at 60 °C and a transition point of 40% moisture content, followed by freezing-drying up to moisture content of 10%. Lipids extracted from Antarctic krill dried through procedure would have high lipid extraction rate (21.02%), low acid value (10.4 mg KOH/g), high astaxanthin content (200 mg/kg). Importantly it would save about 62 and 50%, respectively, of time and energy consumption in comparison of freezing-drying method. Therefore, this study was for the first time to show that the combined dehydration of HPD and FD could be viable applicable dehydration method for Antarctic krill treatment.HPD can provide efficient dehydration with a low temperature and energy consumption for high water content materials. The combined dehydration procedure of HPD and FD for Antarctic krill treatment could supply excellent quality of Antarctic krill as foodstuffs and for its further processes such as lipid extraction. This procedure would be more feasible for the food industrial processes.
Pub.: 28 May '17, Pinned: 26 Jul '17
Abstract: It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodles and noodle skins containing a large amount of the soybean protein can be obtained. Further, it is possible to obtain wheat flour-free noodles and noodle skins and starch-free noodles and noodle skins.
Pub.: 28 Feb '12, Pinned: 26 Jul '17
Abstract: Effect of heat treatment on colour stability of dried salak fruit during storage was investigated by using hot air (40–90 °C), heat pump (isothermal and intermittent modes, 26–37 °C) and freeze-drying. Influence of pre-treatment on the colour property was studied as well by blanching the sample at three levels of temperature (50–70 °C). Total colour change (∆E*) was used to assess the colour degradation kinetics and quantify the degree of browning during processing and storage. It was found that the dried pre-treated sample under heat pump isothermal drying recorded the highest ∆E* value during storage followed by non-pre-treated samples under heat pump intermittent drying, freeze-drying, hot air-drying and heat pump isothermal drying. Weibull model is found to better fit the experimental data as compared with zero-order and first-order kinetics models. Analysis on the kinetics constants reveals that the heat treatment could affect the microstructure, water sorption properties and concentration of reacting species of the dried product. This in turn contributes to the colour changes of the dried product during storage.
Pub.: 07 Jul '11, Pinned: 26 Jul '17