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.
