DE3617905C2 - - Google Patents
Info
- Publication number
- DE3617905C2 DE3617905C2 DE3617905A DE3617905A DE3617905C2 DE 3617905 C2 DE3617905 C2 DE 3617905C2 DE 3617905 A DE3617905 A DE 3617905A DE 3617905 A DE3617905 A DE 3617905A DE 3617905 C2 DE3617905 C2 DE 3617905C2
- Authority
- DE
- Germany
- Prior art keywords
- drying
- temperature
- dryer
- moisture content
- pasta
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000001035 drying Methods 0.000 claims description 70
- 235000015927 pasta Nutrition 0.000 claims description 56
- 238000000034 method Methods 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 230000033228 biological regulation Effects 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims 1
- 239000000047 product Substances 0.000 description 28
- 238000004519 manufacturing process Methods 0.000 description 16
- 235000013312 flour Nutrition 0.000 description 13
- 241000209140 Triticum Species 0.000 description 12
- 235000021307 Triticum Nutrition 0.000 description 11
- 238000010411 cooking Methods 0.000 description 11
- 230000008901 benefit Effects 0.000 description 6
- 230000007423 decrease Effects 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 239000011521 glass Substances 0.000 description 5
- 235000012149 noodles Nutrition 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000853 adhesive Substances 0.000 description 3
- 230000001070 adhesive effect Effects 0.000 description 3
- 238000005336 cracking Methods 0.000 description 3
- 238000009792 diffusion process Methods 0.000 description 3
- 235000007264 Triticum durum Nutrition 0.000 description 2
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 235000004252 protein component Nutrition 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002344 surface layer Substances 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000012792 core layer Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000015432 dried pasta Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 230000009528 severe injury Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Drying Of Solid Materials (AREA)
- Cereal-Derived Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU852762A HU194723B (en) | 1985-07-18 | 1985-07-18 | Method for artificial drying pastes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE3617905A1 DE3617905A1 (de) | 1987-01-22 |
| DE3617905C2 true DE3617905C2 (enrdf_load_stackoverflow) | 1989-05-18 |
Family
ID=10960989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19863617905 Granted DE3617905A1 (de) | 1985-07-18 | 1986-05-28 | Verfahren zum kuenstlichen trocknen von rohteigwaren |
Country Status (9)
| Country | Link |
|---|---|
| CH (1) | CH670499A5 (enrdf_load_stackoverflow) |
| CS (1) | CS258486B2 (enrdf_load_stackoverflow) |
| DD (1) | DD248050A5 (enrdf_load_stackoverflow) |
| DE (1) | DE3617905A1 (enrdf_load_stackoverflow) |
| FR (1) | FR2584896B1 (enrdf_load_stackoverflow) |
| GB (1) | GB2178292B (enrdf_load_stackoverflow) |
| HU (1) | HU194723B (enrdf_load_stackoverflow) |
| IT (1) | IT1213086B (enrdf_load_stackoverflow) |
| SE (1) | SE463068B (enrdf_load_stackoverflow) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1225917B (it) * | 1987-12-18 | 1990-12-07 | Barilla Flli G & R | Procedimento per la produzione di pasta alimentare secca. |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE826400C (de) * | 1950-01-08 | 1952-01-03 | Rudolf Schmid Dr Ing | Verfahren zur UEberfuehrung von feuchten, staerkehaltigen, insbesondere mit Wasser angeteigten plastischen Massen, vorzugsweise von Teigwaren aller Art, in einen getrockneten, haltbaren Zustand |
| DE1009909B (de) * | 1953-08-17 | 1957-06-06 | Pietro Barilla | Verfahren zur Herstellung von Teigwaren |
| CH531838A (de) * | 1970-08-27 | 1972-12-31 | Permesso Ag | Verfahren zur Herstellung kohlenhydratarmer Teigwaren, die mit Eiweissen angereichert sind |
| FR2523706A1 (fr) * | 1982-03-18 | 1983-09-23 | Bassano Co | Perfectionnements aux enceintes pour sechage des pates alimentaires |
| DE3400300C2 (de) * | 1983-06-24 | 1986-01-23 | Gebrüder Bühler AG, Uzwil | Verfahren zur Herstellung von langen Teigwaren und Vorrichtung zur Durchführung eines solchen Verfahrens |
-
1985
- 1985-07-18 HU HU852762A patent/HU194723B/hu not_active IP Right Cessation
-
1986
- 1986-05-28 DE DE19863617905 patent/DE3617905A1/de active Granted
- 1986-06-26 IT IT8620920A patent/IT1213086B/it active
- 1986-07-09 SE SE8603065A patent/SE463068B/sv not_active IP Right Cessation
- 1986-07-10 DD DD86292361A patent/DD248050A5/de not_active IP Right Cessation
- 1986-07-16 CH CH2848/86A patent/CH670499A5/de not_active IP Right Cessation
- 1986-07-17 FR FR868610405A patent/FR2584896B1/fr not_active Expired
- 1986-07-17 CS CS865457A patent/CS258486B2/cs unknown
- 1986-07-18 GB GB8617582A patent/GB2178292B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| GB2178292B (en) | 1989-11-01 |
| DD248050A5 (de) | 1987-07-29 |
| SE463068B (sv) | 1990-10-08 |
| IT1213086B (it) | 1989-12-07 |
| IT8620920A0 (it) | 1986-06-26 |
| GB8617582D0 (en) | 1986-08-28 |
| GB2178292A (en) | 1987-02-11 |
| CS258486B2 (en) | 1988-08-16 |
| HUT40901A (en) | 1987-03-30 |
| HU194723B (en) | 1988-03-28 |
| SE8603065L (sv) | 1987-01-19 |
| CS545786A2 (en) | 1988-01-15 |
| FR2584896B1 (fr) | 1989-12-22 |
| FR2584896A1 (fr) | 1987-01-23 |
| SE8603065D0 (sv) | 1986-07-09 |
| CH670499A5 (enrdf_load_stackoverflow) | 1989-06-15 |
| DE3617905A1 (de) | 1987-01-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OP8 | Request for examination as to paragraph 44 patent law | ||
| D2 | Grant after examination | ||
| 8364 | No opposition during term of opposition | ||
| 8339 | Ceased/non-payment of the annual fee |