US3694226A US736020A US3694226DA US3694226A US 3694226 A US3694226 A US 3694226A US 736020 A US736020 A US 736020A US 3694226D A US3694226D A US 3694226DA US 3694226 A US3694226 A US 3694226A Authority US United States Prior art keywords rice water quick cooking product Prior art date 1968-06-11 Legal status (The legal status is an assumption and is not a legal Abstract In order to improve the sterilization efficiency of fresh wet noodles the best prepackaging method for microwave sterilization of noodles was explored The influences of microwave sterilization on the temperature moisture content total plate count (TPC) color cooking quality and gelatinization thermal characteristics of sealed semi-sealed and open packed highland barley fresh wet

__

Drying Technology 2008 26(3): 315-322 [33] BASMAN A YALCIN S Quick-boiling noodle production by using infrared drying[J] Journal of Food Engineering 2011 106(3):245252 [34] SELLAMI I H WANNES W A BETTAIEB I et al Qualitative and quantitative changes in the essential oil of Laurus nobilis L leaves as affected by different drying methods[J] Food Chemistry 2011

Wheat flour for noodles having secondary processability characterized by setting production conditions in which gluten is not deactivated and only denaturation occurs by heat treatment during pneumatic transportation of wheat flour its production method and use thereof To provide cooked noodles A method for producing heat-treated wheat flour for noodles in which wheat flour is heat-treated

پرتودهی مادون‌قرمز با حرارت‌دهی متناوب، روشی نوین است که طی آن دمای سطحی محصول جهت انجام هم‌زمان بلانچینگ و خشک‌کردن، ثابت نگه داشته می‌شود مزیت کلی پرتودهی متناوب ذخیرۀ انرژی و جلوگیری از تغییرات کیفی نامطلوب در

Previous article in issue: Candida tropicalis BPU1 produces polyhydroxybutyrate on raw starchy substrates Previous article in issue: Candida tropicalis BPU1 produces polyhydroxybutyrate on raw starchy substrates Next article in issue: Effect of the ways of adding stearic acid on properties of sweet potato starch and sweet-potato-starch-based films

Infrared (IR) drying process is an alternative technique for this purpose The most important parameters in the drying processes are drying temperature and its effects on the product Hydroxymethyl furfural (HMF) formation is one of the indicators for illeffects of temperature on the product quality HMF is one of the nonenzymatic browning reaction products As the amount of HMF increases the

Submission DergiPark

In this study legume flours (lentil faba bean chickpea and common bean) replaced wheat flour (30% w/w) in Turkish noodle formulation The effects of the addition of legume flours to the formulation and the different drying conditions (room hot oven and microwave) on the physicochemical cooking and sensory properties of noodles were investigated

Quick boiling noodle production by using infrared drying BAŞMAN ARZU YALIN SEDA Yayın Yeri: Journal of Food Engineering 2011 Uluslararası 0 SSCI Elektronik: 9: Effects of gelatinisation level gum and transglutaminase on the quality characteristics of rice noodle YALIN SEDA BAŞMAN ARZU Yayın Yeri: International Journal of Food Science Technology 2008 Uluslararası 0 SSCI

According to the first and second law efficiencies the infrared drying system was more efficient at higher power intensities (p 0 05) However the total colour change was maximum at the highest power intensity For the investigated infrared drying conditions 1970 W/m 2 was recommended as the best-infrared power intensity applied for drying of dill leaves by taking into account both

Six cereals (wheat barley rye triticale millet and wildrice) with moisture contents of 7−13% and six legumes (green pea yellow pea lentil black bean kidney bean and pinto bean) with moisture contents of 8−10% were micronized to surface temperatures of 115 and 140 C respectively Compared to nontreated grain/seed micronized samples showed lower nitrogen solubilities in water

پرتودهی مادون‌قرمز با حرارت‌دهی متناوب، روشی نوین است که طی آن دمای سطحی محصول جهت انجام هم‌زمان بلانچینگ و خشک‌کردن، ثابت نگه داشته می‌شود مزیت کلی پرتودهی متناوب ذخیرۀ انرژی و جلوگیری از تغییرات کیفی نامطلوب در

Abstract 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 far-infrared (FIR) drying rate and temperature were higher than those for the near-infrared (NIR) drying

Abstract In order to improve the sterilization efficiency of fresh wet noodles the best prepackaging method for microwave sterilization of noodles was explored The influences of microwave sterilization on the temperature moisture content total plate count (TPC) color cooking quality and gelatinization thermal characteristics of sealed semi-sealed and open packed highland barley fresh wet

Effect of spray drying on the properties of amylose-hexadecylammonium chloride inclusion complexes Physicochemical properties of infrared heat-moisture treated wheat starch Starch - Strke 2016 68 (1-2) 67-75 DOI: 10 1002/star 201500160 Xiaohong Lan Jinhong Wu Fan Xie Zhengwu Wang The effect of temperature on the physicochemical properties and lamellar structure of canna starch

Effects of pre

Abstract In order to improve the sterilization efficiency of fresh wet noodles the best prepackaging method for microwave sterilization of noodles was explored The influences of microwave sterilization on the temperature moisture content total plate count (TPC) color cooking quality and gelatinization thermal characteristics of sealed semi-sealed and open packed highland barley fresh wet

Drying Technology 2008 26(3): [18] ZHU Yi Pan Zhongli Processing and quality characteristics of ap- 315-322 ple slices under simultaneous infrared dry-blanching and dehydra - [33] BASMAN A YALCIN S Quick-boiling noodle production by using tion with continuous heating [J] Journal of Food Engineering 2009 infrared drying[J] Journal

NPARR 2(4) 2011-0390 Quick-boiling noodle production by using infrared drying In this study infrared treatment at different powers was used at drying stage of noodle production Drying time was reduced to 3 min 30 s and 50% reduction in cooking time was obtained at the highest power Lower cooking loss and total organic matter values higher maximum force values were obtained for noodles

Abstract In order to improve the sterilization efficiency of fresh wet noodles the best prepackaging method for microwave sterilization of noodles was explored The influences of microwave sterilization on the temperature moisture content total plate count (TPC) color cooking quality and gelatinization thermal characteristics of sealed semi-sealed and open packed highland barley fresh wet

Noodle making materials usually consist of purple sweet potato starch from purple sweetpotato (Ipomoea batatas cv Ayamurasaki) and carrageenan Carrageenan in the manufacture of noodles that used to improve of strength of the gel of noodles Carrageenan used is carrageenan from seaweed The addition of purple sweet potato flour to wet noodles is 40% 60% and 80% while the addition of

NPARR 2(4) 2011-0390 Quick-boiling noodle production by using infrared drying In this study infrared treatment at different powers was used at drying stage of noodle production Drying time was reduced to 3 min 30 s and 50% reduction in cooking time was obtained at the highest power Lower cooking loss and total organic matter values higher maximum force values were obtained for noodles

This research's purpose is to identify and analyze how Lawang Sewu as a Dark Tourism Destination towards domestic tourists' motivation So it can explain that Lawang Sewu is indicated as a dark tourism destination towards domestic tourists' exoerience The research design used in this research is qualitative descriptive by making use of the secondary and primary data

Basman A and Yalcin S 2011 Quick-Boiling Noodle Production by Using Infrared Drying Journal of Food Engineering 106 245-252 Biyumna Windrati dan Diniyah 2017 Karakteristik Mie Kering Terbuat dari TepungSukun (Artocarpus altilis) dan Penambahan Telur Jurnal Agroteknologi 11:01 23-34

01 10 2011By decreasing the cooking time infrared drying shows great promise as a processing aid in quick-boiling noodle production In a study by Xue et al (2008) quick-boiling noodle was produced by partial gelatinization of noodle strain For this purpose dough pre-heated in a microwave oven was used During cooking the time taken for the

Quick-Boiling Noodle Production by Using Infrared Drying Journal of Food Engineering 106 245-252 Billina Aisya Sri Waluyo dan Diding Suhandy 2014 Kajian Sifat Fisik Mie Basah Dengan Penambahan Rumput Laut Jurnal Teknik Pertanian Lampung Vol 4 No 2: 109-116 Butar-butar Karya Prima Nira Wati dan Yuli Hardiyanti 2014 Pemanfaatan Kulit Melinjo (Gnetum gnemon L ) Sebagai