Effects of the Frying and Drying Conditions on the Furan Formation in Instant-Noodle Manufacturing

Abstract

In this study, furan analysis was conducted in instant fried and dried noodles manufactured under various frying and drying conditions, respectively. Instant fried noodles were manufactured via five different frying durations (30-150 s). The levels of furan formed in the fried noodles during the manufacturing process ranged from 4.26 to 41.8 ng/g. The instant dried noodles were manufactured at four different temperatures (80-130 degrees C). The levels of furan formed in the dried noodles ranged from 3.99 to 4.11 ng/g. The black-bean paste, which is the main ingredient of the black-bean sauce, had the highest furan level (16.5-2484 ng/g) in instant noodles. Our results showed that the furan formation increased with the frying temperature and duration of the black-bean paste (p < 0.05). The activation energy (Ea) in the black-bean paste was estimated at 58.627 kJ/mol by using the Arrhenius formula. The calculated Ea was similar to the Ea of the general chemical reaction. The results of this study might be useful to minimize the furan formation in the manufacture of instant noodles.