Research of methods and modes of drying of gluten-free pasta
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Дата
2019
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
Application of thermo-radial-convective drying in the first drying period, and in the second period - convective drying promotes the obtaining of wheat and corn
pasta of the best quality. The strength of wheat products is 3.7 N, and the rate of transition of dry substances
to the cooking water - 10.7% to DM. The strength of
gluten-free corn products is 3.5 N, dry matter transition - 13.9% to DM. This method also contributes to
a reduction of energy consumption for the drying of
wheat pasta by 1.1 times compared to the convective
method for corn pasta by 1.35 times and is, respectively, 2.28 and 1.72 kW / kg of raw products.
It is proved that the use of thethermo-radial-convective method in the first period of drying of gluten-free
pasta, and in the second period of the convective
method allows to reduce energy consumption by 1.5
times and to ensure good quality of products.
Опис
Ключові слова
gluten-free pasta, thermo-radiative drying, energy consumption, кафедра процесів і апаратів харчових виробництв, кафедра технології хлібопекарських і кондитерських виробів
Бібліографічний опис
Research of methods and modes of drying of gluten-free pasta / Igor Dubkovetskiy, Vera Yurchak, Valentina Rak, Tatiana Burlaka, Vyacheslav Kazmiryshen // Journal of Hygienic Engineering and Design. - 2019. - Vol. 29. - PP. 151-159.