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frying in hot oil. Usually, the frying time and
temperature are 60-100 seconds and 140-160
o
C,
respectively. The outlet of the fryer temperature is
usually kept somewhat more than that of the inlet
temperature [1]. Frying is maintained carefully in
order to have minimum fat and fat decomposed
products, as well as have good sensory properties,
Deep-frying causes moisture loss, fat uptake and
starch gelatinization, as well as formation of pores
in noodle both externally and internally. The water
in frying noodle migrates from the core to the
surface. The steam vaporization in noodle during
frying process created a porous sponge texture. Oil
moves into the porous structure of the noodle strands
from which steam flashes out. The mechanism of
mass transfer during frying is dependent on the
properties of steamed noodles, as well as frying
time and temperature. The moisture and oil content
of fried noodles are 15-22% and 3-6%, respectively.
Water contributes an important role during heating,
as it aids in providing thermal energy to the noodle
strands in the hot frying oil. This transfer of heat
from noodle surface avoids burning due to undue
drying. During heating, the exchange of water to
steam takes away large quantity of contacting oil
energy from the system. Adequate heat should be
provided in order to obtain full gelatinization that
begun during the steaming process. The cooking
of deeply fried instant noodles in boiling water
resulted in the swelling of starch prior to the
reduction of the moisture gradient. In contrast, the
cooking of deep-fried noodle by means of steeping
lead to the disappearance of moisture gradient in
noodle strands before attaining sufficient starch
swelling [1].
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