Infrared Heating Tubes for Efficient Instant Noodle Production

Instant noodles, also known as fast food noodles, have been a part of people’s lives for many years. Due to their crispy taste and convenience, they are widely loved. Initially, instant noodles were deep-fried using palm oil at around 33 degrees Celsius for dehydration, with an oil content typically between 17% and 25%. Although deep-fried noodles have a pleasant aroma, experts point out that the palm oil used in fried instant noodles can be harmful to the human body. Long-term consumption can lead to high fat accumulation in the body, making it unsuitable for people with high blood pressure, high cholesterol, and cardiovascular diseases. Thus, non-fried instant noodles emerged as a healthier alternative.

The dehydration process is crucial for non-fried instant noodles. Using electric heating tubes for dehydration can cause the noodles to be burnt on the outside and undercooked on the inside, and the noodle surface may crack, affecting the appearance. Steam pipe heating has low efficiency, long production cycles, high costs, and high moisture content, resulting in substandard noodles. Infrared radiation heating can avoid these disadvantages. Here, we discuss the application of infrared radiation heating in the dehydration process of instant noodles and evaluate its energy-saving effects.

Analysis shows that the infrared wavelength range absorbed by instant noodles and water is between 5μm and 9μm. By adjusting the wavelength of the infrared heating tubes to this range, based on the principle of infrared radiation heating, we can conclude that the better the wavelength match, the more effective the heating. We experimented with several modes and concluded that semi-white coated infrared heating tubes can quickly and effectively dry instant noodles. After 10 minutes of baking, the noodle’s moisture content was as low as 13%. We adjusted the equipment based on this data.

By adding a 304 mirror reflector to the white-coated side of the infrared heating tube, we increased the reflection and refraction of infrared rays. Under the same electric power, the tunnel oven’s temperature reached 140 to 160 degrees Celsius, about 20 degrees higher than conventional electric heating tubes. The dehydration time was reduced by 5 to 7 minutes, with a conveyor belt speed of 1.125min/min, and the final moisture content of the noodles was between 7% and 9%, meeting the standard and ensuring product quality.

The key to effective dehydration of instant noodles using infrared heating tubes is matching the radiation source (infrared heating tubes) wavelength with the noodles’ absorption wavelength. Infrared radiation’s penetrating ability allows simultaneous heating of the noodles inside and outside, shortening drying time and improving production efficiency. The moisture content of the noodles is 5 percentage points lower than conventional drying methods, and the drying time is shortened by 5 to 7 minutes.

For the thin-margin manufacturing industry, reducing the drying time by 5 minutes gives a competitive edge in the market, enhancing competitiveness against rivals.

Enhance your instant noodle production efficiency with our advanced infrared heating solutions. Visit our làrach-lìn for more information or contact us at contact@globalquartztube.com.