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What is Critical Factors in Fresh Noodle Deterioration about?

This study investigated the critical conditions that accelerate the deterioration of fresh noodles, including temperature, pH, water content, and water activity. Total plate count and L* value were used to characterize noodle deterioration. The results showed that the critical temperature range for initial acceleration was 20-25°C, the critical water content was 23-24%, and pH 8.0-8.5 led to the fastest darkening rate. Microbial growth fitted the Gompertz model well. Darkening fitted a quadratic polynomial

Author

elisa1027

Language

EN