Research of methods and modes of drying of gluten-free pasta

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dc.contributor.authorDubkovetskyy, Igor
dc.contributor.authorYurchak, Vera
dc.contributor.authorRak, Valentina
dc.contributor.authorBurlaka, Tatiana
dc.contributor.authorKazmiryshen, Vyacheslav
dc.date.accessioned2020-05-20T11:30:17Z
dc.date.available2020-05-20T11:30:17Z
dc.date.issued2019
dc.description.abstractApplication 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.uk_UA
dc.identifier.citationResearch 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.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/31093
dc.language.isoenuk_UA
dc.subjectgluten-free pastauk_UA
dc.subjectthermo-radiative dryinguk_UA
dc.subjectenergy consumptionuk_UA
dc.subjectкафедра процесів і апаратів харчових виробництвuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.titleResearch of methods and modes of drying of gluten-free pastauk_UA
dc.typeArticleuk_UA

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