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Article

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

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Author to whom correspondence should be addressed.
Academic Editors: Javier Carballo and Sidonia Martinez
Foods 2021, 10(4), 844; https://doi.org/10.3390/foods10040844
Received: 15 March 2021 / Revised: 10 April 2021 / Accepted: 11 April 2021 / Published: 13 April 2021
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 plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process. View Full-Text
Keywords: fresh wet noodles; humidity-controlled dehydration; microorganisms; shelf-life; noodle quality fresh wet noodles; humidity-controlled dehydration; microorganisms; shelf-life; noodle quality
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MDPI and ACS Style

Xing, J.-J.; Jiang, D.-H.; Yang, Z.; Guo, X.-N.; Zhu, K.-X. Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles. Foods 2021, 10, 844. https://doi.org/10.3390/foods10040844

AMA Style

Xing J-J, Jiang D-H, Yang Z, Guo X-N, Zhu K-X. Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles. Foods. 2021; 10(4):844. https://doi.org/10.3390/foods10040844

Chicago/Turabian Style

Xing, Jun-Jie, Dong-Hui Jiang, Zhen Yang, Xiao-Na Guo, and Ke-Xue Zhu. 2021. "Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles" Foods 10, no. 4: 844. https://doi.org/10.3390/foods10040844

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