Principle of frying dhydrating equipment in instant noodle production line

Instant noodle production line frying dewatering equipment is to put the quantitative cut off noodles into the chain box of the automatic frying machine, so that the noodles through the high temperature oil tank are quickly wrapped in hot oil, noodle block temperature rises rapidly, which contains water quickly vaporized. The moisture that originally existed in the noodles quickly evaporated and escaped, making the noodles with porous structure and further increasing the gelatinization rate of starch in the noodles. When the dough is soaked, hot water can easily enter these pores, thus providing excellent rehydration. On the other hand, due to the fast drying of frying, the gelatinization of starch after steaming is fixed, which facilitates the storage and transportation of fried instant noodles and maintains the rehydration of instant noodles. The purpose of dehydration is to reduce water content for storage and to improve the quality and taste of the product.

Our Dongfang Naomu Food Machinery Co., Ltd. production of instant noodles production line equipment for more than 40 years of continuous development and improvement, with a number of patents and advanced technology, high degree of automation, mature process. The instant noodles produced have short rehydration time, uniform color, neat face shape, adjustable oil content and smooth surface strength.