91C-18 |
Effects of microwave assisted deep-fat frying on the oil absorption of instant noodle |
B. B. Yang and M. Y. CHEN. Thermal Process Engineering Group, Food Industry Research & Development Institute, 331 Food Rd., P.O. Box 246, Hsinchu, 300, Taiwan Deep-fat frying is the critical unit operation of instant noodle processing. It provides not only rapid drying process for the noodle but also to ensure the desirable structure and texture characteristics of the final product. However, the loss of water results in a substantial absorption of oil by the product. Microwave can generate heat within food material that has advantage of rapid diffusion of water vapor to the surface for drying process. Microwave assisted deep-fat frying is thought to shorten frying/drying time. It has generated interests by processors for reducing oil absorption of instant noodle to reduce frying oil consumption. The objective of this work was to study the oil absorption of instant noodle by introducing microwave heating in different stages of frying process. A custom microwave oven combined deep-fat fryer in the bottom was used in the study. Oil uptake of steamed noodle from five frying processes as of deep-frying only (160¢XC, 2 min), microwave heating (1 kW, 1 min) before deep-frying (160¢XC, 1 min), microwave heating (1 kW, 1 min) after deep-frying (160¢XC, 1 min), and deep-frying (160¢XC) with microwave heating (1 kW) simultaneously at 1 and 2 min, respectively, were studied. The results showed that moisture content and oil uptake of steamed noodle after deep-frying only at 2 min were 2.05% and 25.36%, respectively. In the process of microwave heating before or after deep-frying, their moisture content were 1.96% and 2.02%, while oil uptake were 20.14% and 20.16%, respectively. As deep-frying combined microwave heating simultaneously at 1 or 2 min, oil absorption of the noodles decreased to 19.71% and 22.99%, respectively. Meanwhile, the moisture content was 2.83% and 1.25%, respectively. These results suggested that oil absorption of fried noodle can be reduced by introducing microwave heating during frying process whether simultaneously or stepwise.
Session 91C, Food Engineering: Food process engineering
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