Archives

Present study was planned to test the feasibility of developing self-heating container for Noodles by providing exothermic reactants in a double sectional container whose heat of reaction would cook up the noodles placed in other section when their reaction is triggered. The cooking parameter viz., dry noodles:water ratio, cooking time, temperature, heat requirement and heat generation parameters viz., type and proportions of exothermic reactants, maximum temperature, rate of heating, overall heat transfer coefficient, etc. were evaluated. The dry noodles to cooking water ratio of 1:2.0 was found best for sensory acceptability. The second best ratio was 1:2.5. The anhydrous Calcium Oxide (CaO) and Water (H2O) were selected as the exothermic reactants. Among their several combinations, the combination of 150 g CaO and 75 ml H2O gave best result in terms of heating rate and maximum temperature. The container design having product bowl atop the container with its bottom serving as the heat transfer surface was found better. The proportion could effectively cook 60 g noodles and 120 ml water in less time. The product such cooked was acceptable but inferior to conventionally cooked noodles taken as control. Further scope for controlling reaction, reducing weight and improving heat recovery exists.
Key word: Self heating, Noodle, Calcium Oxide, Ready-to-Eat, Exothermic.