Abstract
The content of monolayer water and the equivalent relative humidity (ERH) of instant ramens on the market were measured from the moisture-sorption-isotherm.
The initial water contents were 5-8% and their ERH were 30-60%. The monolayer water contents were 3-5% and their ERH were 16-23%.
The monolayer water ratio was more influenced by the content of crude fat than by the content of crude protein and ash.
When some sample were stored at 30°C under the condition of various relative humidity (RH 7-80%), the peroxide value and carbonyl value changed hardly till about 60 days, but changed remarkably after 100 days with all samples.
These results indicate that the water content of instant ramen on the market has no effect on the oxidative stability.
