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Updated: Jul 15, 2026
05:22
Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment
Published on: July 26, 2024
Noodles stay hotter longer
Avshalom Shalom1, Amy Bryant, Melissa Smith-Meek
1The Baltimore Regional Burn Center, Johns Hopkins Bayview Medical Center, Baltimore, Maryland, USA.
Summary
Noodle soup scald burns in children lead to significantly longer hospital stays compared to other soups. This is due to noodle soup
Area of Science:
- Pediatric Burn Injuries
- Food Safety
- Thermodynamics
Background:
- A 10-year review at Baltimore Regional Burn Center identified a high incidence of burns from prepared noodle soup.
- The perceived severity of these burns prompted a systematic investigation.
Purpose of the Study:
- To determine the effect of noodle soup burns on pediatric patient hospitalization.
- To examine the physical properties of noodle soup compared to tap water.
Main Methods:
- Retrospective review of pediatric patient records (1989-1999) admitted for scald burns from soup.
- Categorization into 'Noodle Soup' and 'Other Soup' groups.
- Comparison of burn severity, patient demographics, and physical properties (cooling curves).
Main Results:
- Of 27 pediatric soup burn admissions, 10 were from noodle soup and 17 from other soups.
- No significant difference in average age or body surface area affected.
- Patients with noodle soup burns had a significantly longer hospital stay (P < .010).
- Noodle soup exhibits a significantly slower cooling curve than tap water.
Conclusions:
- Noodle soup causes significantly longer hospitalizations than other types of soup burns in children.
- The slower cooling rate of noodle soup, despite similar boiling points to water, presents a greater burn risk to children.
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