کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278416 | 464555 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process](/preview/png/10278416.png)
چکیده انگلیسی
Drying is one of the most important unit operations of the industrial production of pasta, both from the viewpoint of the final product quality and from the economical aspects of its manufacture. This work was aimed at evaluating the efficiency of air drying the type Penne short cut pasta with the assistance of microwave energy, from 23% to 12% (w.b.) product moisture, by using at first an adapted domestic microwave oven and later transferring the bench scale experimental parameters to test a continuous pilot scale microwave assisted hot air rotary dryer. The observed average drying time was reduced by more than ten times when compared to the air conventional drying, without being harmful to the appearance of the final product. An estimate of the economy of using a continuous hot air rotary dryer assisted by microwaves in industrial scale showed that this new option could be potentially competitive with the traditional short cut pasta drying process.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 68, Issue 2, May 2005, Pages 175-183
Journal: Journal of Food Engineering - Volume 68, Issue 2, May 2005, Pages 175-183
نویسندگان
M.N. Berteli, A. Jr.,