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November 30, 2018
Energy of Ramen: Instant Time Savings
Instant ramen has become so ubiquitous in modern life that it is often considered a staple of any cheap student’s diet. This reputation has even garnered the vote for best invention of the 20th century in Japan, surpassing other modern marvels that one would think would be more important(ASIA-PACIFIC, 2000). The secret to its rapid spread and consumption is often attributed to its convenience, where the consumer can have a meal ready within minutes of reaching for a packet. However, conventional ramen has not taken off to this degree, and this difference results from different manufacturing processes. Although the energy used in manufacturing noodles for instant ramen is comparable to its conventional counterpart, the larger embodied energy resulting from extra processes in instant ramen results in attractive time and energy savings for consumers.
Before either product is cooked, the energy necessary to produce and process the raw noodles used in both instant and regular ramen is very similar, showcasing that differences do not occur until later in the manufacturing process. Both products contain nearly the same raw ingredients (flour, salt, and water) with the difference in shape and texture resulting from manufacturing. Of these ingredients, wheat comprises 95% overall, so its production will be the topic of analysis (Solt 2009). Energy use in agriculture is generally classified as direct, indirect, renewable, or nonrenewable where some uses can be counted for either category resulting in sums not equal to 100%. In a study done by Urmi