The study aims to determine the effects of pre‐treatment and temperature on the drying behavior of rice noodle. The rice noodle was subjected to hot air drying at 30, 60, and 90°C and heat pump drying at 38 and 50°C. The effective diffusivity (D_eff) of rice noodle subjected to hot air drying for the second falling rate ranged higher (1.71 × 10⁻¹¹ to 2.63 × 10⁻¹⁰ m²/s) than the first falling rate (1.25 × 10⁻¹¹ to 1.75 × 10⁻¹⁰ m²/s). The D_eff of rice noodle subjected to heat pump drying for the first falling rate is higher (5.59 × 10⁻¹¹ to 1.14 × 10⁻¹⁰ m²/s) than the second falling rate (2.43 × 10⁻¹¹ to 9.58 × 10⁻¹¹ m²/s). The two‐step falling rate of the drying kinetics of rice noodle is practical due to the synergistic effect between pre‐treatment and drying temperature in improving the efficiency of the drying process.

中文翻译：

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预处理和温度对米粉干燥动力学的两步下降速率

该研究旨在确定预处理和温度对米粉干燥行为的影响。将米粉在30、60和90℃下进行热风干燥，然后在38和50℃下进行热泵干燥。第二次下降率经过热风干燥的米粉的有效扩散率（D _eff）比第一次下降率（1.25×10 ^-11）高（1.71×10 ^-11至2.63×10 ^-10  m ² / s）。至1.75×10 ^-10  m ² / s）。第一次降落率经过热泵干燥的米粉的D _eff较高（5.59×10 ^-11至1.14×10 ^-10  m² / s）比第二下降速率（2.43×10 ^-11至9.58×10 ^-11  m ² / s）。米粉干燥动力学的两步下降速率是可行的，因为预处理和干燥温度之间的协同作用有助于提高干燥过程的效率。