Law of Moisture Content of Semi-dry Noodle under Hot Air Drying

As a new flour product，semi-dry noodle has some advantages such as great taste，long shelf life and so on.Dehydration and drying is one of the most important processes in production process of semi-dry noodle，the selection of drying methods and conditions directly affects quality of semi-dry noodle.The constant temperature and humidity drying system designed by hot air drying method has good drying effect by setting parameters such as temperature，humidity and wind speed.In this experiment，the moisture change curves of three specifications of semi-dry noodle（1.0×570，1.5×360 and 1.7×510）were obtained by dehydrating and drying under different drying conditions.It could be seen that when the drying time is about 22 minutes，the water content of each specification could reach 22%~26% after data comparison and analysis.The conclusions showed that when the diameter of semi-dry noodle of each specification was approximate，the shorter specification semi-dry noodle could achieve water content requirement in a shorter drying time under the same drying conditions.So，by exploring the change rule of moisture content of semi-dry noodle，the experiment provides certain reference significance for semi-dry noodle production.