Optimization of Parameters Affecting Noodle Drying by Taguchi Method

In this research, Taguchi method application studies have been carried out to optimize the parameters affecting drying of noodles made in Çankırı region by sun, conventional oven, and microwave method. experimental study, were dried a single row thin strips 3-4 mm constant thickness form an area 100 cm2 (square plate). Variable three different methods are temperature, duration, power level. Sun was performed at average temperature 19 °C June. Oven experiments temperatures (75 °C, 150 °C) times (30, 60, 90 minutes). Microwave operations 300 W, 450 600W 1, 2, 3 minutes respectively. The factors moisture content that can be separated from oven determined as time. drying, time chosen control factors. For purpose, L9 orthogonal sequence arranged design used studies. effects analyzing variance analysis (ANOVA) 95-97.6 % confidence study also analyzed moisture, ash, protein, color, volume increase for with techniques. sun noodles, 9.47 1.33 10.73 87.48 L* color value, 1.03 â* 22.46 B* 282.67 values found. 9.20 1.31 10.77 80.24 1.64 24.10 250.23 measured. 8.73 1.29 10.83 78.50 0.90 25.13 262.40 drying.