Process Optimization and Equipment Design of High Enthalpy Sterilization for Semidry Noodles

Traditional semidry noodle processing relied on adding preservatives to extend shelf life, but this method affected its taste and appearance color．High enthalpy sterilization, as physical sterilization technology, had advantages of efficient sterilization, nutrient retention, pollution-free and extended shelf life, and was gradually being applied in semidry noodle processing．Principle and characteristics of high enthalpy sterilization process for semidry noodles were introduced．High enthalpy sterilization process was optimized．High enthalpy sterilization equipment of semidry noodles was designed．Problems were pointed out and development suggestions were proposed．It provided reference for subsequent research and development of high enthalpy sterilization technology and equipment for semidry noodles．