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OPTIMIZATION OF DRYING PROCESS OF CORN NOODLES USING FLUIDIZED BED DRYER


TJAHJA MUHANDRI 1, 2*, SUBARNA 1, 2, AFIFAH ZAHRA AGISTA 1, PURWIYATNO HARIYADI 1, 2, AMINULLAH 3*
1. Bogor Agricultural University (Institut Pertanian Bogor - IPB), Faculty of Agricultural Technology, Department of Food Science and Technology, 16680, Bogor, Indonesia
2. Bogor Agricultural University (Institut Pertanian Bogor - IPB), SEAFAST Center, 16680, Bogor, Indonesia
3. Djuanda University, Faculty of Halal Food Science, Department of Food Technology and Nutrition, 16720, Bogor, Indonesia
*Corresponding authors: tjahjamuhandri@apps.ipb.ac.id, aminullah@unida.ac.id

Issue:

SCSCC6, Volume XX, No. 1

Section:

Volume 20, No. 1 (2019)

Abstract:

Drying process was one of the main factors in preserving noodles because it can reduce water content to less than 12 % (w/w (weight by weight)). The objectives of this study were to optimize the drying process of corn noodles using fluidized bed dryer (temperatures of 50 °C, 60 °C, and 70 °C with airflow velocities of 0.73 m‧s-1, 1.53 m‧s-1, and 2.17 m‧s-1) and to determine the influence of water addition (60 %, 70 %, and 80 % (w/w)) to the dough of corn noodles. The results showed that the best rehydration profile of dried noodles was obtained from drying process at temperature of 60 °C with airflow velocity of 2.17 m‧s-1. The quality of dried corn noodles was influenced by final moisture content of dried noodles and water addition. The critical moisture contents on water additions of 60 %, 70 %, and 80 % were 12, 11, and 10 % (w/w), respectively. The results also showed the optimum quality of dried corn noodles which was obtained from the dough with water addition of 80 %, drying temperature of 60 °C with velocity of 2.17 m‧s-1 for 107 minutes, and moisture content of 10 %. This has similar properties of moisture content, cooking loss, elongation, and hardness to the conventional drying.

Keywords:

corn noodles, critical moisture content, dried noodle profile, drying duration, drying temperature.

Code [ID]:

CSCC6201901V01S01A0005 [0004838]

Note:

Full paper:

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