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    Mechanical Operation Units in Food Industry (Noodles)

    Uploaded by

    Chanakun Kaewkhamsaen
    The document summarizes the mechanical process for producing noodles in 3 steps: 1) Mixing and kneading the flour and water into dough using a mixer. 2) Rolling the dough into thin sheets using rollers and slitting it into noodles using a slitter. 3) Steaming the noodles, dipping them in seasoning, molding them, drying via frying or hot air, cooling, packing, and casing for distribution. Quality control checks weight and detects foreign materials.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Mechanical Operation Units in Food Industry (Noodles)

    Uploaded by

    Chanakun Kaewkhamsaen
    72 views24 pages
    The document summarizes the mechanical process for producing noodles in 3 steps: 1) Mixing and kneading the flour and water into dough using a mixer. 2) Rolling the dough into thin sheets using rollers and slitting it into noodles using a slitter. 3) Steaming the noodles, dipping them in seasoning, molding them, drying via frying or hot air, cooling, packing, and casing for distribution. Quality control checks weight and detects foreign materials.

    Original Description:

    instant noodle

    Original Title

    Noodles

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    © © All Rights Reserved

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    The document summarizes the mechanical process for producing noodles in 3 steps: 1) Mixing and kneading the flour and water into dough using a mixer. 2) Rolling the dough into thin sheets using rollers and slitting it into noodles using a slitter. 3) Steaming the noodles, dipping them in seasoning, molding them, drying via frying or hot air, cooling, packing, and casing for distribution. Quality control checks weight and detects foreign materials.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    72 views24 pages

    Mechanical Operation Units in Food Industry (Noodles)

    Uploaded by

    Chanakun Kaewkhamsaen
    The document summarizes the mechanical process for producing noodles in 3 steps: 1) Mixing and kneading the flour and water into dough using a mixer. 2) Rolling the dough into thin sheets using rollers and slitting it into noodles using a slitter. 3) Steaming the noodles, dipping them in seasoning, molding them, drying via frying or hot air, cooling, packing, and casing for distribution. Quality control checks weight and detects foreign materials.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 24

    Mechanical Operation

    Units in Food
    Industry(Noodles)
    The Process of Noodles

    2
    Mixer
    Mixing and kneading
    This is the process in which a mixing
    machine stirs up wheat flour and the mixing
    water. Normally 0.3-0.4kg of the mixing
    water at a temperature of
    20-30˚C is kneaded into the flour for 15-20
    minutes. This process gives the dough
    textiform tissue that generates noodle’s
    3
    The Horizontal Ribbon Mixer

    4
    5
    Compounding
    Machine
    Forming noodle belt
    The dough is put through two
    rotating rollers, which compounds
    two noodle belts into one single
    belt. This process helps distribute
    ingredients evenly. Occasionally the
    dough is left for a certain period
    time to mature.
    “

    7
    Rollers
    ✘ Rolling
    The 10mm-thick noodle belt is pressed with
    pressing rollers, and it is flattened to a
    thickness of approximately 1mm. The noodles
    are passed through more than four pairs of
    rollers and become thinner gradually. This
    process strengthens the textiform tissue and
    gives elasticity to the noodles. 8
    9
    Slitter
    After the rolling process, noodles are put into
    the slitter, where a rolling blade slits the
    noodle belt into thin noodles.Most of the
    instant noodles are wavy. Being pressed up
    and down gently, the noodles cut out by the
    slitter become wavy. The wavy-shape gives
    space in between noodles, which prevent the
    noodles from sticking together. 10
    11
    Steamer

    ✘ Steaming
    Most instant noodles are steamed for 1-5
    minutes at 100˚C to pregelatinize the starch of the
    noodles (pregelatinization). 12
    Dipping
    Bath
    The steamed noodles are
    dipped in seasoning.

    13
    Feeder

    ✘ Molding
    Noodles are cut into 40-70cm long
    and are put into a round- or square-
    shaped metal mold serving.
    14
    Flash Fryer (Dehydration)
    Noodles in a metal mold go through frying oil of 140-
    Fried 160˚C for a minute or two. The moisture content of
    noodles 30-40% in the dough is reduced to 3-6%, and
    pregelatinization is accelerated..

    Non-fried Noodles in a metal mold are placed into air-


    drier and dehydrated with hot air of
    noodles approximately 80˚C for more than 30 minutes.

    15
    Frying unit
    16
    Drying unit
    17
    Cooler
    ✘ Cooling
    After the dehydration process, the noodles,
    which are at 100˚C, are cooled with air. This
    cooling process is followed y a series of careful
    inspection for weight, shape, color, dryness,
    frying condition, cooling temperature, etc.
    18
    Weight checker with a metal
    ditector

    Products are automatically eliminated from the


    assembly line if a metal material is detected or
    their weight is out of the pre-set range. 19
    Feeder of continuous
    bags
    Packing
    Finished noodles are hermetically packed into
    film bags or into cup-containers together with
    seasoning and garnish, which then are sealed with
    aluminum foil lids, etc.

    20
    Weight checker
    Products are automatically
    eliminated from the assembly line if
    their weight is out of the pre-set
    range.

    21
    Caser
    Finished products are automatically
    put into cardboard cases.
    23
    Than
    k
    You 24

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