After a wavy or crinkly mass of noodle are passed through steamer, it followed in some instances by deep frying in vegetable oil.
The conveyor carrying frying basket containing noodles pass through the frying tank. Heating devise, fresh oil supply tank, and oil filter are integral parts of the frying system.
Palm oil is the most popular oil for instant noodles. In the frying process, excess water is removed, oil is incorporated into the noodles and more starch gelatinization occurs.
With the fried types of instant noodle, oil quality, frying temperature and frying time are very important.
Flours with a low water absorption mix more quickly and the resulting noodles may take up less oil on frying.
The noodles come out of the fryer at over 140 °C.
The noodles are drained and cooled immediately to room temperature by passing through a cooling tunnel to prevent oil oxidation.
Processing of instant noodles: frying
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