Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Online ISSN : 1882-1006
Print ISSN : 0015-6426
ISSN-L : 0015-6426
Studies on Packaged Noodle (I)
Studies on the Simple Determination of Hydrogen Peroxide and Its Absorption in Japanese Noodle
Gengo OGAWAMasao MUROHASHI
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JOURNAL FREE ACCESS

1967 Volume 8 Issue 1 Pages 66-72

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Abstract

Hydrogen peroxide (H2O2) has been used for Japanese noodle for the purpose of bleaching, but in the case of packaged noodle, soaking in H2O2 solution and heating were expected considarable sterilizing effects, too.
Repeating the soakness of noodle, the concentration of the H2O2 solution was reduced. Therefore, it was necessary to keep the constant concentration of H2O2 in the solution. A new type of the test paper by which H2O2 concentration was checked, was developed. The white color of the paper in which Ti (SO4) 2 permeated, was changed yellow to orange according to the H2O2 concentration, when it was soaked in H2O2 solution. The effect of other substances against colorization was not observed.
The consumption of H2O2 by the treatment of soaking Japanese noodle in the period of process, consisted of one third of decomposition and the rest which was absorbed in noodle. Absorbed H2O2 to noodle was almost easily extracted with water, washing several times. Absorbed quantity of H2O2 was varied by the length of soaking period, H2O2 concentration, ratio of amounts of noodles and H2O2 solution and so on.
H2O2 was observed not only the surface absorption but also inner parts of noodle. Permeable velocity of H2O2 into noodle and the decomposed quantity of H2O2 in heating process were to do with the sterilization of it.
From the commercial products, just after the production, H2O2 was determined 300-500ppm (in the case of Japanese noodle), and 50-150ppm (spaghetti). This H2O2 decreased gradually, and almost vanished for one to three monthes under the ordinal storage conditions.

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© The Food Hygienic Society of Japan
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