Dehydration of traditional dried instant noodle (mee siput) using controlled temperature & humidity dryer

• Main Authors: Mamat, K. A., Yusof, M.S., Wan Yusoff, Wan Fauziah, Rahim, M. Zulafif, Hassan, S., A. Rahman, M. Qusyairi, Abd Karim, M. A.
• Format: Article
• Language: English
• Published: IOP Publishing 2017
• Subjects: TP368-456 Food processing and manufacture
• Online Access: http://eprints.uthm.edu.my/4200/1/AJ%202017%20%28118%29%20Dehydration%20of%20traditional%20dried%20instant%20noodle.pdf; http://eprints.uthm.edu.my/4200/; http://dx.doi.org/10.1088/1757-899X/203/1/012009

Drying process is an essential step to produce instant noodles. Yet, the industries especially Small and Medium Enterprises (SMEs), is seeking for an efficient method to dry the noodles. This paper discusses the performance of an invented drying system which employed heating and humidifying process....