Mechanical Operation

Units in Food
Industry(Noodles)
The Process of Noodles

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 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
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The Horizontal Ribbon Mixer

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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.
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 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
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 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
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 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.

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 Feeder

✘ Molding
Noodles are cut into 40-70cm long
and are put into a round- or square-
shaped metal mold serving.
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 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.

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Frying unit
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Drying unit
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 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.
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 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.

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

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Caser
Finished products are automatically
put into cardboard cases.
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Than
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