Very good idea of ​​the manufacturer in every cup of noodles that few people know

If you notice, you will see that instant noodles never touch the bottom of the cup, but create a gap. Why so?

If there is a free time, you can cut the cup of instant noodles and verify this: squeezing instant noodles never touch the bottom of the cup . It will be stuck in the cup body, creating a strange gap as shown below.

Squeezing instant noodles never touches the bottom of the cup.

But why? Is this a way for manufacturers to deceive consumers, creating a feeling of a full cup of noodles but actually contains some air? There are even people who contact the current potato producers - a big package, but the inside is half way . air.

French fries are also good in a big package but half are air.

In fact, the reason why potato chips manufacturers pack their products in a "5 thousand, 2 thousand sticky" style has been decoded long ago. What we think is that air is actually nitrogen (nitrogen), which helps preserve potatoes longer.

And indeed, the space in the cup noodles also has a very scientific answer, though unlike potato chips.

Specifically, as explained from the website of the instant noodles museum in Osaka, Japan, it is completely intentional to squeeze noodles stuck in the middle of the cup, called "Middle Suspension" (temp. translate: stuck between). When using this method, noodles will be less likely to break during transport (due to being fixed in the middle.

In the case of a cup of noodles, a stable convection of the water will help the noodles to be smooth.

Moreover, thanks to the space, the hot water in the cup is more stable . As you probably know, the specific gravity of water is inversely proportional to the temperature, ie the hot water will go up, the cooler water sinks downwards, forming a convection flow. In the case of a cup of noodles, convection of stable water will help the noodles to be evenly smooth , without the feeling of "re-stranded fiber" like turning noodles in a bowl.