The Effect of Quantity of Salt on the Drying Characteristics of Fresh Noodles

The effect of adding different quantities of salt on the drying characteristics of fresh salted noodles was investigated. Fresh salted noodles for the drying experiments were produced using wheat flour and salt water at different salinities (Baume 0, 5, 7.5, 10, and 12.5%). The drying experiments were performed using a large-scale drying apparatus similar to a practical drying device. The drying curves of fresh salted noodles were modeled very well using Page's equation with drying characteristic parameters k and n. The drying rate for fresh salted noodles became lower as the quantity of salt added increased, so adding salt influenced the drying characteristics of fresh salted noodles. Based on these results, a new improved drying model that takes salinity into account can be put forward.