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KMID : 0380619900220020215
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 2 p.215 ~ p.220
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Effect of Frying Temperatures and Times on Cooking Properties of Ramyon
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Abstract
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Effects of frying conditions on cooking properties of ramyon (deep-fried instant noodle) were investigated. The moisture content, which was decreased as the frying temperature (140-160℃) and time (30-70 sec) increased, was negatively correlated with lipid content. The weight gain was higher than volume gain at a given frying condition. Weight or volume gain rate constant for ramyons fried at 140℃ and 150℃ increased with increase of frying time, but that for ramyon fried at 140℃ and 150℃ increased with increase of frying time, but that for ramyon fried at 160℃ showed opposite trend. The initial cooking rate decreased as the frying time was increased in all cases and as the frying temperature was elevated at a given frying time.
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