Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:1 (19)
Development of compact dryers based on the identified regularities of the process drying pasta by infrared radiation
Annotation
For prevention of course of microbiological and biochemical processes in the macaroni father-in-law it dry up to average moisture content Ū=15,6 kg/kg. Such indicators of a product depend on process of drying, as durability, acidity. The pilot research of process of drying by the infrared radiation of the allocated length of a wave of tubular pasta to average moisture content Ū=15,6 in kg/kg is conducted at achievement of temperature on a surface of a layer of a product no more than 55 °C depending on height soy of a product of 25 mm, 35 mm, at the power of one radiator of 0.11 kW. The small-sized device is developed for drying of pasta.
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