Measuring the Thermal Conductivity of Instant Noodles
Instant noodles have a short preparation time because of their ability to rehydrate quickly. But they are also known for being unhealthy in comparison to recommended diet standards.
By using the C-Therm TCi, researchers were able to link the thermal conductivity of noodles to their moisture content following a predetermined cooking duration. Old methods for this were forced to rely on visual inspection and were unable to provide this level of accuracy or precision.
The thermal conductivity of the noodles decreases as the percentage of brown rice flour increases. The lower the thermal conductivity, the less the moisture content is after a set cooking duration. This means the rate at which the noodles cook is slowed by using lower thermally conductive ingredients. Ultimately making for a longer, less ‘instant’ cooking times.