Nissin Foods

Last updated January 21, 2026

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Mechanical deformation strain rate: Nissin FoodsRecent Research Landscape

The technical control lever is the precise regulation of water-to-flour ratios and temperature-driven starch gelatinization during mixing and frying. Controlling these parameters dictates the final texture, rehydration speed, and shelf stability of the noodle matrix.

What technical problems is Nissin Foods addressing in Mechanical deformation strain rate?

Slow noodle dehydration rates

(3)evidences

The manufacturing process for fried noodles often results in high fat content and poor texture due to uncontrolled oil uptake during dehydration. Reducing oil penetration improves nutritional profiles and product shelf life.

Inconsistent noodle texture degradation

(2)evidences

Frozen and non-fried noodles suffer from structural breakdown and loss of elasticity over time. Preventing this degradation ensures consumer-acceptable mouthfeel and shelf stability.

Inconsistent dough hydration and sizing

(1)evidences

Manual or irregular water supply leads to uneven moisture distribution in flour. Automating and controlling this process ensures uniform gluten development and consistent noodle texture.