The Study And Analysis Of Convenience Rice Noodles Product Crack

Vermicelli of the traditional food in China has a long production history, and it isdelicious and well received by the masses. Due to tedious process of traditional, it isinconvenient for rice noodle cooking and edibility, convenient rice noodle is a rapidlydeveloping convenient food in recent years. Currently convenient rice noodle product is stilleasy to break and lack of resilience in varying degrees. So how to solve the finished breakingissues becomes the focus of convenient rice noodle commercialization. The paper studies thedrying process of convenient rice noodle on the fracture problem of convenient rice noodleproduct.A certain model mesh-belt dryer for convenience rice noodles was chosen asobject of study, temperature of drying medium, relative humidity and the moisture movementof convenience rice noodles have been tested and analyzed. Actual drying condition andprocedure of convenience rice noodles and its impacts have been evaluated. The result showsthat the high fluctuation of humidity and temperature gradient led to emerge high temperaturelow humidity areas and low temperature high humidity areas, the moisture of conveniencerice noodles had a downward tendency with fluctuations which was detrimental to dry.Convenience rice noodles may appear cracks and fractures if fluctuation ranges go beyond thelimit. To analyze the reasons of convenient rice noodles crack and put forward the solution.For example, adding wind channel to decrease humidity and temperature gradient. At last,convenient rice noodles drying process was simulated in laboratory, Single-factor andorthogonal experiments were employed to confirm the influences of temperature, relativehumidity, wind speed on box of drying convenient rice noodles. Through orthogonalexperiments, the best drying conditions are40℃,60%relative humidity,1.5m/s wind speedon box of drying convenient rice noodles.