Origin of condensation in a package of raw Chinese noodles

Origin of condensation in a package of raw Chinese noodles

In order to analyze the origin of the condensation in a package which reduced the quality of raw Chinese noodles, we conducted several storage tests. The results showed adding alcohol to Chinese noodles caused remarkable condensation and that treatment for shielding light caused almost no condensati...

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Veröffentlicht in:Bulletin of Hokkaido Food Processing Research Center (Japan) 2005-02 (6)
Hauptverfasser: Yamaki, K.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Nakano, A, Iwashita, A, Maki, K
Format: Artikel
Sprache:jpn
Schlagworte:
ALCOHOLES
ALCOHOLS
ALCOOL
ALMACENAMIENTO
AZUCARES ALCOHOLES
CONDENSACION
CONDENSATION
CONDITIONNEMENT
EMPAQUETADO
GLUTEN
PACKAGING
PASTA
PASTAS ALIMENTICIAS
PATE ALIMENTAIRE
POLIPROPILENO
POLYPROPYLENE
PRODUCTOS PROTEINICOS
PRODUIT PROTEIQUE
PROTEIN PRODUCTS
STOCKAGE
STORAGE
SUCRE ALCOOL
SUGAR ALCOHOLS
TEMPERATURA
TEMPERATURE
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Zusammenfassung:In order to analyze the origin of the condensation in a package which reduced the quality of raw Chinese noodles, we conducted several storage tests. The results showed adding alcohol to Chinese noodles caused remarkable condensation and that treatment for shielding light caused almost no condensation. In conclusion, it was suggested that the alcohol serious affected condensation itself and the inter action of temperature and optical energy was the direct cause of the condensation.
ISSN:1340-3001