Monitoring the drying process of instant noodles

Monitoring the drying process of instant noodles

In order to check the shelf life requirement of 12.5% residual moisture in the instant noodles produced, random samples are measured using the moisture analyzer. For this purpose, the machine-predried instant noodles are removed from the production cycle and ground until granules are formed. 3g of the noodle granules are placed in the moisture analyzer as a reference amount and dried using the gentle drying program. It is very important to wait until the entire heating process has completed until the complete residual moisture has been determined. The drying process usually takes around 15 minutes until the result is considered satisfactory and usable. Only when the reference sample (3g) in the final inspection has the specified residual moisture of less than 12.5% is the production batch released for further processing and packaging machines. This final inspection often includes a precise check of the drying results as well as possibly further testing or analysis to confirm the quality and consistency of the sample. In addition, it is advisable to ensure compliance with all relevant quality and safety standards throughout the entire process. This also includes proper documentation of all steps and results to ensure traceability and transparency.

The moisture analyzer is used for quality control and to monitor the automated and mechanical drying process (pre-drying and gentle drying) of the freshly produced instant noodles. The instant noodles must have a certain residual moisture in order to meet the manufacturer's shelf life specifications. This process is fundamentally important for the final inspection of the Instand noodles produced in order to release the production batch, to ensure the quality of the noodles for the cooking process and to satisfy customers.