Substantiation of pasta pressing efficiency in the ultrasound field
Annotation
Conducted research is aimed at studying of pasta pressing processes in the field of ultrasound in order to reduce energy costs, increase their strength and quality and increase shelf life. A mechanism for the use of ultrasound was proposed and implemented to increase the density of extruded pasta. Preliminary experiments of production pasta in the presence of ultrasound have shown positive results, the expected economic benefits by reducing energy costs and improving the quality of product is about 15-20%. The proposed technology is less demanding on the quality of flour and ratios of ingredients. Pasta press can be upgraded on the plants directly.
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