Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total...

Full description

Bibliographic Details

Published in:	Foods
Main Authors:	Jun-Jie Xing, Dong-Hui Jiang, Zhen Yang, Xiao-Na Guo, Ke-Xue Zhu
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Subjects:	fresh wet noodles humidity-controlled dehydration microorganisms shelf-life noodle quality
Online Access:	https://www.mdpi.com/2304-8158/10/4/844