INFRARED DRYING CHARACTERISTICS OF SEASONED INSTANT NOODLES COATED WITH SAUCE

摘要

Infrared drying behavior of seasoned instant noodles was studied by focusing our attention on the factors influencing their characteristics in consideration of the spectral distribution of the radiative heat source and of the hot air convection conditions.The farinfrared (FIR) drying rate and temperature were higher than those for the near-infrared (NIR) drying.In addition,by combining hot air convection with infrared irradiation,the drying rate and temperature respectively became higher and lower,and the drying time was shortened by suppressing the browning.