Method for drying of macaroni products

FIELD: food-processing industry, in particular, preparing of macaroni products.

SUBSTANCE: method involves providing preliminarily heating-through of macaroni products for 1.5-2.0 min with steam having temperature of 95-120°C and relative humidity of 45-50%; providing high-temperature drying process in double-staged pattern until consumer moisture content of 12.5-13% is reached; stabilizing mechanical characteristics of products after drying process and cooling products to ambient temperature, with air temperature and relative humidity at first stage being the same as these characteristics at the stage of heating-through of products; reducing air temperature and relative humidity in intermittent mode to 90-98°C and to 43-45%, respectively, with stabilization process being provided during time interval of 20-25 min at air temperature of 30-35°C and equilibrium relative humidity of 70-75%. Macaroni products are cooled by blowing with atmospheric air.

EFFECT: optimized drying process providing substantial reduction of process time without deteriorating consumer properties of macaroni products.

2 cl

The invention relates to the field of food industry and can be used in the manufacture of pasta.

From domestic and foreign literature and other information sources, the number of known methods of drying pasta, including providing pre-heats them through short-term, within 1.5÷2.0 minutes, hydrothermal steam treatment with subsequent high-temperature effects on them by blowing heated air forced its circulation in a closed cycle and cooling products at the end of the drying up of the ambient temperature (see, for example, kN. "Pasta manufacturing", Ed. by Mesherova, M.: Mir, 1994, p.74, 91; Nazarov NI "Technology macaroni product ", M: Food industry, 1978, str, 217; Medvedev G.M., Krylov V.V. "Technology and technochemical pasta manufacturing", M: Food industry, 1979; U.S. Pat. JP No. 57-54028, A 23 L 1/16, 04.01.82,; RU №2087104, A 23 L 1/16, 20.08.97,; RU №2101978, A 23 1/16 L, B 65 D 85/22, 21.01.98, and others).

However, drying of pasta products in accordance with the envisaged these known methods of technology takes too much time. This is caused mainly by the inefficiency of processing modes pasta during the drying, and after it, in the process of cooling the x to the ambient temperature and other factors.

One of the known analogs of the invention the nearest (prototype) is a method of drying pasta in U.S. Pat. RU # 2087104, A 23 L 1/16, 20.08.97,

Provided in the specified method of pre-hydrothermal processing of pasta steam can significantly reduce the time of heating them up to 1.5÷2.0 minutes and realize the possibility of holding after high-temperature drying is carried out in this case by one-step scheme to achieve at the end of her consumer moisture products.

This method is very progressive and is still widely used in food industry for production of pasta. Use in accordance with him in the production of pasta high temperatures promote proper to accelerate drying and to improve microbiological and other their consumer qualities.

However, because of the same features of the technology and one-step schemes drying pasta at the end of the last at a sufficiently high temperature. This fact contributes to the processed product of the corresponding residual mechanical stresses. In the following, for example, with a sudden cooling of the dried pasta to the ambient temperature, during transport, Lieb is during long-term storage of these stresses may lead to cracking of the products and the loss of their consumer qualities. To eliminate this drawback cool dried in this way pasta should be very slow, and that involved a lot of time.

The present invention is to eliminate the disadvantages of the above known analogs and prototypes through appropriate technology optimization of drying pasta, providing a drastic reduction in the duration of the working process without deterioration of their consumer qualities.

In accordance with the invention this object is achieved in that according to the claimed method of drying pasta, providing preheating them through short-term, within 1.5÷2.0 minutes, hydrothermal steam treatment with subsequent high-temperature effects on them by blowing heated air force circulating in the closed loop, and cooling products at the end of the drying up of the ambient temperature, steam processing of the products is carried out at a steam temperature of 95÷120°and relatively small, about 45÷50%relative humidity him, and high-temperature exposure on the two-stage scheme, providing the first stage, lasting approximately half of the total drying time, making about 18÷20 minutes, blowing products of the forced mode identical when compared with the steam temperature and humidity conditions of the air, providing the maximum possible download speed of these products contained moisture, and the second is some slowdown compared to the first drying speed by an abrupt decrease of temperature and relative humidity, respectively, up to 90÷98°43÷45% with continued drying under this regime, to purchase products of consumer humidity.

Dried thus pasta before cooling them to a temperature of the environment is subjected to relatively short, for 20÷25 minutes, stabilization by blowing hot air having a lowered up to 30÷35°With temperature and equilibrium, about 70÷75%relative humidity.

Conducted for this cooling pasta to the temperature of the environment carry out blasting them with the atmospheric air.

To achieve the target also helps that the blowout pasta in the process of drying is carried out in the reverse mode when the air speed of about 1.0÷1.5 m/s

First workflow changing the moisture content of the product is very slow. However, when the above temperature and humidity steam parameters pasta very quickly within 1.5÷2.0 minutes warm throughout the volume up enough you who Oka, about 75÷78°C, the temperature corresponding to the evaporation temperature of the liquid under these conditions. This fact is mainly due to partial condensation of the steam directly on the surface of the processed pasta. When steam condensation coefficient of heat conductivity of the material in the contact zone increases several times, making for such a short period of time and actually implemented the above-mentioned effect, which consists in the dynamic (speed) the nature of the warm pasta with hydrothermal treatment to a temperature of 75÷78°C.

Lagoudaki during the preliminary heating of the pasta is small, about 2÷3%. However, this heating creates very favorable conditions for the use contemplated by the claimed method subsequent high-temperature drying of macaroni products by two-stage scheme.

As noted above, temperature and humidity parameters used in the first stage of the drying air are the same as at the stage of preheating pasta (temperature: 95÷120°C, relative humidity 45÷50%). Drying pasta at this stage is characterized by the change of moisture content in them is linear. The temperature is and the surface of the pasta in this period of time is almost constant and equal to the temperature of adiabatic saturation used for drying air. At this stage of drying pasta is removed mainly osmotically-related moisture. Returns the specified moisture is carried out with the greatest possible speed, which constitutes about 1.0÷2,5% per minute.

Duration of this stage is about half, about 9÷10 minutes, total time of high-temperature drying of pasta. By the end of stage pasta lose up to 12÷13% of the contained moisture. The remaining pasta to this point (up to 21÷22%) moisture is mainly in the adsorption-bound form and subsequently remove it before they purchase consumer humidity of approximately 12,5÷13%required a more "soft" modes of carrying out the final stage of drying.

As noted above, temperature and relative humidity used in the second stage of the drying air is respectively 90÷98°and 45÷50%. Despite a decrease in temperature at this stage she is still quite high and continues to exert influence on the adsorptive removal-bound moisture moving (migrating) in the processed product in the form of steam. However, the speed of the dehumidification under such temperature and humidity parameters slows down markedly, to about 0,8÷0.3% in mi the rie.

Change it, unlike the first stage of drying, has a nonlinear character.

After a sudden decrease of temperature and humidity parameters used in the second stage of drying pasta air is implemented coincidence in the direction of the gradients of humidity and temperature at which thermal and concentration diffusion of moisture flow in one direction, promoting an additional dehumidification.

To improve the efficiency of drying pasta blowing them in the process carried out in the reverse mode when the air speed of about 1.0÷1.5 m/s

The duration of the second stage of drying is approximately the same as the first. Almost at the same time, pasta, losing up to 8% moisture, become final (consumer) the humidity of the order of 12.5÷13%. The total time of drying pasta on the proposed technology is extremely limited and is for short-cut products about 18÷20 minutes.

However, such high-speed drying mode fraught noted above negative consequences. Intensive drying can lead to the formation of the pasta significant absolute value of the residual mechanical stresses. In the following, for example, with a sudden cooling of the dried thus pasta until temperature is tours the environment, during transportation or long-term storage of their specified voltage can lead to cracking of the products and the loss of their consumer qualities. To prevent this, in accordance with the inventive method, residual stresses in dried by this technology pasta eliminate immediately after completion of the two-stage high-temperature drying using relatively short, for 20÷25 minutes to stabilize their mechanical properties.

The physical essence of this operation is forced interruption following the high temperature treatment process cooling pasta and extract them within the specified time in the air with the equilibrium humidity, characterized by relatively low, about 30÷35°With temperature and increased to approximately 70÷75%relative humidity.

In the process of stabilization pasta is balanced temperature and humidity indicators throughout their volume (layers) and lower values of residual mechanical stresses in products to an acceptable level, precluding the possibility of deterioration of the mechanical strength of the dried on the proposed technology products.

Held at the end of the stabilization of the cooled pasta to the tempo of the atmospheric temperature of the environment through forced blow their atmospheric air greatly speed up this part of the workflow compared to natural (passive) cooling products on the air.

To implement the proposed method of drying pasta JSC APF "TECO" was elaborated design and technological documentation and the necessary drying equipment bin and conveyor types (based on drying cabinets mod. C-109) with capacity from 100 to 300 kg of product per hour. This equipment is equipped with appropriate equipment to implement the necessary drying mode with automatic maintenance and monitoring parameters to it, and removing evaporated from pasta moisture in the surrounding space.

In this equipment the company made a large enough series of comprehensive experiments research nature, allowing significantly optimize the drying of pasta with modern trends of development of this technology.

As a result of the optimization was achieved radical reduction in the duration of high-temperature drying of short-cut pasta with a guaranteed assurance of their high consumer qualities.

In the course of the research were experimentally clarified the nomenclature of the starting products for the preparation of high-quality pasta, species and features necessary breadboard is x impacts on them (including their sequence, appropriate temperature and humidity conditions of drying, their duration, and many others), and also investigated the nature of changes in consumer qualities of this product with the boundary conditions of the workflow.

Studies have shown that drying of the proposed technology pasta high quality can be obtained from dough prepared from flour both the hard and soft wheat varieties.

The use of drying pasta high temperatures leads to inactivation of oxidative enzymes and prevents darkening of the product, improves its color and coagulation proteins and fixation of gluten lattice, which blocks the starch granules from destruction. Pasta in this case are extremely attractive yellow or amber color, rich tone, transparent vitreous structure and high mechanical strength.

Besides all that high temperature drying contributes to a significant improvement of microbiological indicators of pasta, because it automatically takes pasteurization.

High mechanical strength pasta allows for quite a long time to store and deliver them to the consumer by any means of transport without raster is nodding and losses of the respective consumer qualities.

Conducted Testing and analysis center Institute of food industry of the Ural branch in Ekaterinburg) check consumer qualities dried method proposed pasta by an appropriate chemical analysis showed that all included in the protein structure of these products, 20 amino acids after high-temperature exposure to remain after drying without any changes. Has not revealed any deviations and carbohydrates (starch grains remained in integrity). Indirectly this fact is confirmed by cooking pasta. Cooking showed that such pasta in it significantly reduced the loss of dry matter, as well as the time of their preparation (up to 7÷8 minutes). Water after cooking pasta remained bright and had practically no sediment, and loss of solids does not exceed the allowable relevant regulatory documents (GOST) 6%.

Visually it was obvious that pasta when cooking do not stick together among themselves and because they contain starch almost did not go in the water, the nutritional value of them, undoubtedly, is not adversely affected.

In addition to the above studies it was found that in the range specified in the present method of drying macaro the different products of intervals of temperature and humidity parameters of the workflow main indicators of the effectiveness of the latter (such as the total drying time, the amount evaporated in the course of it, moisture and others) have a relatively small range and quality of consumer - insignificant deviations from the norm, due to, mainly, the item subjected to the drying of products used for preparation of initial products and other factors.

On the other hand, studies clearly showed that when going beyond the boundaries of these intervals of temperature and humidity parameters of the workflow consumer quality pasta may be greatly impaired. The nature of these changes in quality indicators of significant influence may not only air temperature and its relative humidity. So, for example, at a constant temperature of 100°and outlet relative humidity him for the lower boundary of the working interval (when it is about 30÷36%) of the dried product was brown, and in some cases even "overheat".

At the same temperature, but the relative humidity is it beyond the upper limit of the working range (when it is about 75÷85%), pasta sticking together in one big "pie".

The results of these studies, taking into account modern trends improve these technologies and about the equipment is designed to implement them actually were the basis of the proposed method of drying pasta.

Given the high stability of the flow of the workflow, while respecting the specified modes of drying, to explain the peculiarities of their use (implementation) of the proposed method below shows just one example of its implementation.

An example of implementation of the proposed method of drying pasta

For drying pasta "horns smooth" with a diameter of 3.5 mm as the original product was taken wheat flour having a moisture 14,09%. The humidity made from her test was 34.4%. Before high-temperature drying pasta pre-warmed up by short-term, for 1.5 min, hydrothermal processing steam having a temperature of 108°C and a relative humidity of 48%. Then heated so pasta was subjected to high-temperature drying on the two-stage scheme by blowing them heated air forced its circulation along a closed loop in the reverse mode. The duration of each of these stages was approximately half (8.9 min) total time of drying. The temperature in the first stage was 108°C and relative humidity it is 48%. By the end of this stage of the pasta was evaporated to about 170 grams of moisture with 1 chisdai.

In the second stage of drying temperature and relative humidity abruptly reduced accordingly to 98°and 46%. By the end of her pasta was evaporated to about 160 grams of moisture per 1 kg of product. When this was achieved the necessary consumer humidity pasta, component of 12.5%. The total amount evaporated from the pasta at both stages of drying moisture amounted to 330 grams with 1 kg of product. The total drying time was about to 19.3 minutes. The energy consumption for 1 kg of dried pasta not exceeding 0.2 kW. After high-temperature drying pasta were subjected to relatively short, for 20÷25 min, stabilization by blowing hot air having a lower (up to 30÷35° (C) the temperature and equilibrium (about 70÷75%) relative humidity.

Immediately after the stabilization of pasta were cooled to ambient temperature through forced blow their atmospheric air at the rate of about 1.0÷1.5 m/s Dried pasta had a wonderful performance, which practically did not differ from those listed above.

As can be seen from this example, the inventive technology of drying pasta is relatively simple to implement and Tr which require extremely high costs for their implementation.

It without any difficulties can be repeatedly reproduced according to the documentation on the respective drying equipment.

We currently offer the technology and created CJSC SPC "TECO" for its implementation drying equipment certified.

There is a hygiene certificate and conformity certificate of the established sample.

Opportunities in the implementation of the present invention the above-mentioned technical result consists in the elimination of the disadvantages of the known analogs and prototypes through appropriate technology optimization of drying pasta, providing a drastic reduction in the duration of the working process without deterioration of their consumer qualities, proved by the JSC APF "TECO" special theoretical and experimental works, as well as that created by the company on the results of these works drying equipment for the implementation of the proposed method is recommended for implementation in mass production.

In General, the proposed technology of drying pasta on its effectiveness is not inferior to modern technology, created by the leading Russian and foreign companies, and a number of indicators, such as will continue inost drying, consumer product quality, energy consumption for drying of one kilogram of its mass and other, even surpasses them.

1. The method of drying pasta, mostly small length, providing preheating them through short-term, within 1.5÷2,0 min, hydrothermal steam treatment, with subsequent high-temperature effects on them by blowing heated air forced its circulation in a closed cycle and cooling products at the end of the drying up of the ambient temperature, wherein the steam treatment of products is carried out at a steam temperature of 95÷120°and relatively small, about 45÷50%relative humidity it, and high temperature the impact on each of them two-stage scheme, providing the first stage, lasting approximately half of the total drying time, making about 18÷20 min, airflow products in forced mode, with identical compared with the steam temperature and humidity parameters of air, providing the maximum possible download speed of these products contained moisture, and the second is some slowdown compared to the first drying speed by an abrupt decrease of temperature and relative humidity, respectively, up to 90÷98° With 43÷45% with continued drying under this regime, to purchase products of consumer humidity, after which the dried product thus subjected to relatively short, for 20÷25 minutes, stabilization by blowing hot air having a lowered up to 30÷35°With temperature and equilibrium, about 70÷75%relative humidity, and held this cooling to ambient temperature is performed by blowing their atmospheric air.

2. The method of drying pasta according to claim 1, characterized in that the blowout products in the process carried out in the reverse mode, when the air speed of about 1.0÷1.5 m/s