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The Truth About The Rumour of Ignited Noodle ?
Noodle doped with harmful illegal additives if the noodles were ignited ? Wheter it is true say that ? we will give you solve the mystery.
The main ingredient of noodles is wheat flour, wheat flour, the main nutrients are starch and protein. The flour used for making noodles is mostly medium gluten flour, which is wheat flour with a protein content between 9 and 12%. This carbohydrate and protein-rich food is in itself a very flammable object.
Starch is composed of hundreds of thousands of small molecules of glucose molecules split together, and generally we believe that the fuel wood fuel cellulose in the chemical composition of the elements is the same. Strictly ventilated and forbidden fireworks are required in the flour mill to prevent the flour explosion. The reason is that the flour itself is a very flammable compound. The protein is also rich in the combustion of carbon and oxygen, that is to say the protein can also be ignited. Therefore, only the noodles were ignited can not be used as a noodle doped with harmful illegal additives evidence.
Their live flour is less likely to be ignited because, compared to the dry noodles brought back from the outside than their current system of noodles made more water content, not easy to ignite. If you dry it may also be a good combustion.
Wet surface with moisture can also ignite
A website published article "noodles combustible, additives cause trouble? ", Said the noodles burning after drying due to heat loss. This is a pan-technology web site with social network properties. The article said investigators use fine noodles, noodles and pasta to do lit experiment and found that the most difficult to be lit roast noodles, dough most likely to be lit. Investigators found that no matter whether the original noodles moist or not, near the combustion sites are dry, that is to say, these noodles have undergone a "hot water loss - drying - burning" process. The article said that the emil noodles black hair hard and not gray powder, indicating that organic matter is not completely burned, In addition, the protein will be lit after the "fur smell." Fresh noodles "by the loss of water - dry - burning" argument, by the China Agricultural University, Institute of Food Nutrition and Food Safety Associate Professor Fan Zhihong recognition, fresh noodles in the case of fire heated, noodles in a small amount of moisture will quickly Evaporation, fresh noodles become dry noodles, it is easy to burn.
The main ingredient of noodles is wheat flour, wheat flour, the main nutrients are starch and protein. The flour used for making noodles is mostly medium gluten flour, which is wheat flour with a protein content between 9 and 12%. This carbohydrate and protein-rich food is in itself a very flammable object.
Starch is composed of hundreds of thousands of small molecules of glucose molecules split together, and generally we believe that the fuel wood fuel cellulose in the chemical composition of the elements is the same. Strictly ventilated and forbidden fireworks are required in the flour mill to prevent the flour explosion. The reason is that the flour itself is a very flammable compound. The protein is also rich in the combustion of carbon and oxygen, that is to say the protein can also be ignited. Therefore, only the noodles were ignited can not be used as a noodle doped with harmful illegal additives evidence.
Their live flour is less likely to be ignited because, compared to the dry noodles brought back from the outside than their current system of noodles made more water content, not easy to ignite. If you dry it may also be a good combustion.
Wet surface with moisture can also ignite
A website published article "noodles combustible, additives cause trouble? ", Said the noodles burning after drying due to heat loss. This is a pan-technology web site with social network properties. The article said investigators use fine noodles, noodles and pasta to do lit experiment and found that the most difficult to be lit roast noodles, dough most likely to be lit. Investigators found that no matter whether the original noodles moist or not, near the combustion sites are dry, that is to say, these noodles have undergone a "hot water loss - drying - burning" process. The article said that the emil noodles black hair hard and not gray powder, indicating that organic matter is not completely burned, In addition, the protein will be lit after the "fur smell." Fresh noodles "by the loss of water - dry - burning" argument, by the China Agricultural University, Institute of Food Nutrition and Food Safety Associate Professor Fan Zhihong recognition, fresh noodles in the case of fire heated, noodles in a small amount of moisture will quickly Evaporation, fresh noodles become dry noodles, it is easy to burn.
