Effect of frying temperature and time on oil absorption and waste percentage of production line of instant frying noodle

Noodle is cereals that consumption grown dramatically in the last 20 years. The consumption of this product in 2016 in Iran was more than 50 million meals in year.This semi-ready food is produced during the process of steaming and frying with oil. Considering the disadvantages of oil consumptionand also in the event of a reduction in the oil content of the product, which increases the shelf-life of the product and reduces the price of the noodle , many studies have been conducted to reduce the absorption of noodle oil. In this study, the effect of frying time and temperature on oil absorption and the percentage of waste of instant noodle production line was investigated using Full Factorial design .The results showed that the temperature and frying time were significantly affected on oil absorption in the instant noodle so that the oil absorption increased with increasing temperature. Temperature and frying time on the percentage of instant noodle losses are also effective and the percentage of waste product line depends on temperature and time. If less than optimal temperature of frying the noodle isn't completely cooked and its moisture does not decrease and if at higher temperatures than the optimum temperature noodle crumbling increases and the percentage of waste is increased.