How does the drying process work in the instant noodle making machine?

Steaming: The initial phase of steaming involves the application of moist heat to the noodles, which partially cooks them by gelatinizing the starches. This crucial step enhances the structural integrity of the noodles, making them more resilient during drying and subsequent handling. The steaming process is typically conducted in large, industrial steamers where the noodles are exposed to steam at temperatures ranging from 100°C to 105°C for a duration of 1 to 3 minutes. Precise control of the steaming parameters ensures that the noodles achieve the desired texture and elasticity, setting the foundation for high-quality instant noodles.

Hot Air Drying: Following steaming, the noodles undergo hot air drying, a process essential for reducing moisture content to safe levels for storage and packaging. The drying chambers are equipped with advanced heating elements and powerful fans that circulate hot air uniformly across the noodles. The drying process is carefully staged, starting with initial high temperatures of around 80°C to 100°C to rapidly evaporate surface moisture. Subsequent stages involve lower temperatures, typically between 60°C and 70°C, to gradually remove internal moisture without causing thermal damage to the noodles. The entire drying cycle can last from 30 minutes to several hours, depending on the specific noodle formulation and desired final moisture content.

Frying (Optional): For certain types of instant noodles, frying is an alternative drying method that imparts a distinctive texture and flavor. In this process, the steamed noodles are immersed in hot oil, typically heated to 140°C to 160°C. The frying time is precisely controlled, usually ranging from 1 to 2 minutes, to ensure rapid moisture reduction while creating a crispy exterior. The frying process also introduces a porous structure to the noodles, enhancing their rehydration properties when cooked. The choice of oil and its quality are critical factors, with manufacturers often using refined palm oil or other stable cooking oils that withstand high temperatures and contribute to the noodles' shelf stability.

Multi-Stage Drying: The drying process is often segmented into multiple stages to optimize moisture removal and maintain noodle quality. In the first stage, the primary focus is on quickly eliminating surface moisture using high temperatures. This is followed by intermediate stages where temperatures are gradually lowered to allow moisture from the inner layers of the noodles to migrate to the surface. The final stage involves a gentle, low-temperature drying phase to ensure the noodles reach the desired final moisture content, typically around 8% to 12%. This multi-stage approach minimizes the risk of surface hardening or cracking, which can occur if noodles are dried too quickly or unevenly.

Cooling: After drying or frying, the noodles are subjected to a cooling process to stabilize their structure and prepare them for packaging. Cooling is usually achieved through forced air systems that rapidly bring the noodles to ambient temperature. This step is essential to prevent any residual heat from causing condensation and potential spoilage. The cooling phase also helps to lock in the desired texture, ensuring the noodles remain crisp and non-sticky. Industrial cooling units are designed to handle large volumes of noodles, with air temperatures carefully controlled to avoid thermal shock that could damage the noodles.

FRIED INSTANT ROUND NOODLE PRODUCTION LINE