The Stickiness of Fresh Noodle after Steaming Process

12th TSAE International Conference

Aichayawanich, Sawanit^1 ; Wongsa, Jittimon^1^2

Department of Agricultural Engineering for Industry, Faculty of Industrial Technology and Management, King Mongkut's University of Technology North Bangkok, Prachinburi Campus, Prachinburi, Thailand^1

Food and Agro-Industry Research Center, King Mongkut's University of Technology North Bangkok, Bangkok, Thailand^2

关键词: Experimental procedure;    Rubbery state;    Separation force;    Steaming process;    Surface characteristics;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/301/1/012055/pdf
DOI  :  10.1088/1755-1315/301/1/012055

来源: IOP

【 摘 要 】

This research aims to study stickiness of fresh noodles after steaming process. The experimental procedures started with studying gelatinization, glass transition and surface characteristics of the fresh noodles after steaming for 0, 3, 5, 10, 15, 20, 30, 60 and 90 min. Then, temperatures of the fresh noodle were determined. Finally, force that was required to separate fresh noodles strips were investigated. Results showed that the fresh noodles were in rubbery state after steaming for less than 3 min. Moreover, after the steaming, gelatinization of the fresh noodle was not presented. Surfaces of the fresh noodles strips were not locked together after being placed in the overlap. The separation force of the fresh noodles strips was decreased with an increase of time after steaming. The separation force of the fresh noodles strips was the highest when the state of the fresh noodle was rubbery.