Effect of air velocity on fresh Japanese noodle (Udon) drying

Abstract

The effect of air velocity on the drying kinetics of Japanese noodle (udon) was investigated. The drying of fresh udon was carried out under six air velocities of 0.50, 0.75, 1.00, 1.25, 1.88, and 3.00 m/s at a constant temperature (40°C) and relative humidity (70%). The drying rate increased with air velocity. The apparent moisture diffusivities were determined using a diffusion model taking internal and external mass transfer resistances into account. The effect of air velocity on the apparent moisture diffusivity was found to have no influence on the drying rate for air velocity above 2 m/s in the initial drying stage, 1 m/s in the main drying stage, respectively. The effect of air velocity on udon drying has been determined, hence allowing optimal air velocity estimation from the economic point of view.