Effect of Immersion Concentration in Salt Solution, Drying Time and Air Velocity on Drying Wet Noodles Using a Tray Dryer and Solar Assistance

The noodles in the market are dry with 8-10% water content. Dried have a longer shelf life because they less prone to mold growth. Drying help of sun and tray dryers currently an option efficient do not require lot energy. Reduction content is also optimized by soaking wet salt water. This study aims determine effect flow rate decrease noodles. began solution variation 50-150 g/L, then dried for 1 hour using hybrid method dryer 1.2-3.3 m/s. Observations were made at intervals 0-1 hour. results showed that time speed can reduce humidity drying chamber dryer. lowest reduction up 11% was obtained when 150 g/L highest 3.3 ANOVA show more optimal than drying. Thus, this be optimize noodle process quickly efficiently.