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

Table 2

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

Temperature (°C)	Relative humidity (%)	Bending strength (g)	Broken distance (mm)	Broken power (10^−3J)
40	65	15.21 ± 0.50ab	45.26 ± 2.26a	4.47 ± 0.10a
	75	13.76 ± 0.39c	35.01 ± 3.83cd	3.39 ± 0.31bc
	85	14.38 ± 0.76bc	29.10 ± 2.40e	3.01 ± 0.05cd
60	65	14.67 ± 0.17bc	38.08 ± 0.84bc	3.70 ± 0.13b
	75	14.41 ± 0.44bc	29.63 ± 0.75e	3.04 ± 0.20cd
	85	15.09 ± 0.31ab	31.17 ± 3.27de	3.29 ± 0.30c
80	65	14.05 ± 0.73c	32.08 ± 0.50de	3.15 ± 0.34cd
	75	14.39 ± 0.77bc	27.95 ± 3.43e	2.81 ± 0.16d
	85	15.80 ± 0.64a	39.89 ± 3.55b	4.18 ± 0.22ab

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 .