라면을 $140^{circ},;150^{circ}$ 및 $160^{circ}C$에서 각각 30-70초 튀겨 만든 다음 조리성질을 비교하였다. 튀김조건에 따른 라면의 수분과 지방질 함량은 유의적인 부의 상관을 보였다. 조리 중 무게증가율은 부피증가율보다 컸으며 무게와 부피증가율은 높은 정상관을 보였다. 조리 중 무게증가속도 상수값은 $140^{circ}$및 $150^{circ}C$에서 튀긴 라면은 튀김시간에 따라 증가하였으나, $160^{circ}C$에서 튀긴 라면은 반대로 감소하였다. 조리속도는 조리시간 4분을 경계로 2단계로 구분되었으며, 초기 조리속도는 모든 라면에서 튀김시간이 길어질수록, 일정한 튀김시간에서는 튀김 온도가 높아질수록 감소하였다.
Effects of frying conditions on cooking properties of ramyon (deep-fried instant noodle) were investigated. The moisture content, which was decreased as the frying temperature $(140-160^{circ}C)$ and time (30-70 sec) increased, was negatively correlated with lipid content. The weight gain was higher than volume gain at a given frying condition Weight or volume gain rate constant for ramyons fried at $140^{circ};and;150^{circ}C$ increased with increase of frying time, but that for ramyon fried at $140^{circ};and;150^{circ}C$ increased with increase of frying time, but that for ramyon fried at $160^{circ}C$ showed opposite trend. The initial cooking rate decreased as the frying time was increased in all cases and as the frying temperature was elevated at a given frying time.
