Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles

Table 1

Effects of drying temperature and relative humidity on quality characteristics of uncooked CDN.

Temperature (°C)	Relative humidity (%)	Color of CDN			Shrinkage ratio (%)
		L	a	b
40	65	89.80 ± 0.35ab	0.41 ± 0.04cd	13.62 ± 0.35d	12.96 ± 0.83c
	75	89.43 ± 0.21bc	0.61 ± 0.08bc	14.79 ± 0.23bc	18.17 ± 1.40ab
	85	88.78 ± 0.26d	0.81 ± 0.10ab	14.75 ± 0.39bc	16.04 ± 1.93b
60	65	89.63 ± 0.23ab	0.41 ± 0.04cd	14.60 ± 0.20c	18.20 ± 1.46ab
	75	89.63 ± 0.15ab	0.47 ± 0.07cd	14.61 ± 0.09c	17.12 ± 1.24b
	85	88.95 ± 0.45cd	0.57 ± 0.02bc	14.54 ± 0.29c	18.40 ± 1.71ab
80	65	90.03 ± 0.35a	0.25 ± 0.01d	15.18 ± 0.19b	20.51 ± 1.83a
	75	89.43 ± 0.25bc	0.41 ± 0.02cd	16.52 ± 0.27a	17.33 ± 0.78ab
	85	89.00 ± 0.23cd	0.93 ± 0.38a	16.70 ± 0.33a	17.12 ± 1.75b

Note. Data in this table are expressed as means ± standard deviations and the data followed by different letters in the same column mean significant differences .