An instant noodle production line can be divided into several steps. These steps include plant equipment, starch gelatinization, dehydration and packaging. Let us take a closer look at these processes.

In the following paragraphs, you will learn about the main features of an instant noodle production line.

Once you are clear on these, you will be able to determine whether a particular plant is suitable for your needs.

twin screw extruder (1)

Characteristics of an instant noodle production line

A small scale, loyal instant noodle production line is an ideal solution for small and medium-sized enterprises.

It is simple to operate and nearly fully automatic, with training and installation included.

Each fried instant noodle production line is comprised of a mixer that drops dough vertically into a kneader.

The dough then passes through compound rollers and continuous rollers.

The finished noodles are served by a conveyor system to a packing line.

The flour is mixed with water and salt for about five to ten minutes.

After the dough has rested for about 10-15 minutes, it is pressed between rotating rolls.

The finished noodles are then fried and packaged. Several types of cutting rolls are used to separate the noodles.

The speed of sheeting determines the quality of the noodle product.

The face piece output technology is the next step in the process.

twin screw extruder diagram

Plant equipment

If you’re interested in setting up your own company, you can invest in plant equipment for instant noodles processing.

These are usually large production lines that use a variety of drying and packaging processes to produce instant noodles.

Plant equipment for instant noodles processing costs can reach millions of dollars.

This report will provide you with a techno-commercial roadmap to setting up your own instant noodles processing plant.

In addition to its extensive information, it will also give you an idea of what you need to consider before buying plant equipment.

Several pieces of plant equipment are essential for successful instant noodles processing.

Those machines include four linear noodle processing lines, a soup base powder system, and a pneumatic flour conveyance system. The entire plant is also fitted with various material handling systems.

There are three 300 HP boilers and various other material handling systems.

During the noodle cooking and drying process, the plant uses palm oil to drive off moisture in the noodles.

Once the noodles have been cooked, they are placed on a special conveyor for cooling.

Starch gelatinization

There are a number of factors that determine the gelatinization properties of starch.

The initial form of modification, amylose to amylopectin ratio, and crystallinity all affect gelatinization properties.

The temperature at which starch is transformed also affects the gelatinization process.

This means that different temperatures will lead to different gelatinization properties.

Therefore, it is important to identify the temperature that allows for the desired gelatinization before initiating the process.

In order to understand the role of frying in the gelatinization of starch, the kinetics of starch hydrolysis have to be understood.

Nonlinear parameters that determine the starch hydrolysis process are given in Table 4 and Figure 1C.

The k value reflects the rate at which starches are hydrolyzed by enzymes and their susceptibility to amylolysis.

These parameters showed that the instant noodle products obtained after frying had a significantly lower k value than those produced without frying.


Dehydration during the processing of instant noodles affects their texture and flavor.

The researchers conducted sensory analysis to evaluate the effects of dehydration on noodle quality and cooking loss.

They also tested the hydration capacity of the noodles, the amount of water they held and their thickness after rehydration.

The study also evaluated the effects of various additives on the sensory quality of cooked noodles.

Fat at a level of 5 g decreased the stickiness and amylose-lipid complex of the noodles.

Guar gum improved the surface and bite.

The speed of dehydration and composition of the noodle are important parameters to monitor.

If these conditions are not met, the noodles will not expand uniformly.

Rapid expansion during this step may also cause voids and uneven drying of the inside of the noodle.

In addition, a lower water content could cause the noodles not to expand uniformly in the subsequent step.

It is therefore important to control speed and temperature when assessing dehydration during the instant noodles processing.


Monosodium glutamate (MSG) is a common food additive. It is a white, crystal-like substance that is highly soluble in water.

The substance was relatively easy to manufacture and was patented by the professor in 1956.

Its popularity quickly spread worldwide and its use is now widespread in food and drinks from China to Indonesia.

However, it has come under fire due to its role in food safety and the effects it has on the health of consumers.

MSG is a flavor enhancer found in many packaged foods. It is a chemical compound derived from L-glutamic acid, a naturally occurring amino acid.

It is found naturally in cheeses and tomatoes. Japanese researchers first recognized MSG as a flavor enhancer in 1908 and it has since become one of the most popular food additives on the market.

In addition to instant noodles, MSG is used in many other processed foods, including burgers, salad dressings, and frozen items.

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Blog: A Closer Look at an Instant Noodle Production Line