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Oil content, apparent structure and oil distribution of fried instant noodle
  
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KeyWord:fried instant noodle  SEM  CLSM
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QI Jinfeng，SUN Hongfeng，JIN Qingzhe，etc  
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Abstract:
      In order to improve the quality of fried instant noodle, the differences of oil content, apparent structure and oil distribution of 25 different kinds of fried instant noodle were analyzed. The results showed that the oil contents of the 25 different kinds of fried instant noodle were in the range of 12.79%-25.08%, in which more than 55% of fried instant noodle were in the range of 16%-20%. The fried instant noodle with higher oil content had higher pore density and brighter CLSM image, which also indirectly reflected the oil penetration of fried instant noodle by SEM and CLSM images.
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