Abstract
The salt dissolution rate in the boiling process of dried noodles was determined by applying the principles of first-order reaction. The salt dissolution rate (λ, %/min) was computed from the gradient of the straight line, according to the following formula: ln ([NaCl∞]-[NaClt]) = ln [NaCl∞]-λt. The λ of the dried noodles decreased inversely with the cross-sectional area of the noodles (R2 = 0.968, n = 12). However, the λ of Inaniwa-udon samples did not decrease, even with an increase in the cross-sectional area. This may be due to the cavities generated inside the Inaniwa-udon samples that potentially decreased the apparent cross-sectional area.
