RU2649341C1 - Method for drying pasta - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to a method for drying pasta. Pressed off semi-finished products from wheat flour and beef liver with particles not larger than 325 microns in a ratio of 70:30 are put in cassettes on a net pan with a cell of 5×5 mm, and then into a drying cabinet. Semi-finished products are dried in a steam convection oven with a rigidly fixed in the door ultrasonic radiator operating at a sound pressure level of 140 dB, 2 minutes at an air temperature of +95 °C, humidity of 95 % and 53 minutes at a temperature of +60 °C, humidity 70 % to the humidity of finished products 11 %, with the air speed inside the chamber – 1 m/s. Stabilization of finished products occurs at a temperature of +25…+30 °C and air humidity of 60–65 % for 3–4 hours.

EFFECT: invention makes it possible to accelerate the drying process of pasta with meat additives, to increase the shelf life and quality of pasta without faults in the shape and strength.

1 cl, 3 dwg

Description

The invention relates to the food industry and is intended for drying pasta.

Known technologies for drying pasta without additives are unacceptable because of the rapid increase in acidity and do not allow the production of high-quality pasta with meat additives (Macaroni production ", under the editorship of ME Chernov, M .: Mir, 1994, p. 74 , 91; Nazarov NI "Technology of pasta" M .: Food industry, 1978, p. 216; Method of drying pasta according to US Pat. No. 2087104, A23L 1/16, 08.20.97) [ 1, 2, 3].

A known method of drying pasta (Pat. 2240709) [4], aimed at steaming, high-temperature exposure and cooling of products, steaming is carried out in combination with exposure to semi-finished infrared rays. The high-temperature effect is carried out in a convective way, first until the product loses its plastic properties, then under the influence of microwave heating, and the products are cooled with air with a gradually decreasing temperature, and the loss of plastic properties is judged by the fact that semi-finished products reach a tensile strength of 105%. This method does not allow drying of pasta with meat additives.

A known method for the production of pasta (Patent No. 2358453) [5], taken as a prototype. It has significant disadvantages in that pasta has reduced strength and high porosity, reducing shelf life and cooking properties of the product, due to the insufficient connection of flour particles and ingredients. The drying process of pasta is 5-6 hours, while it will not allow high-quality drying of pasta with beef liver.

An object of the invention is to enable the accelerated drying of pasta with meat additives, to a moisture content of 11% while reducing energy costs and increasing the shelf life of finished products.

The technical problem is solved due to the fact that the pressed semi-finished products of wheat flour and beef liver with particles no larger than 325 microns in a ratio of 70:30 are placed in cassettes and then in an oven, characterized in that the semi-finished products are placed on a mesh pallet with cell 5 × 5 mm, dried in a combi-steamer with an ultrasonic emitter rigidly fixed in the door, operating at a sound pressure level of 140 dB, 2 minutes at an air temperature of + 95 ° С, air humidity of 95% and 53 minutes at a temperature of + 60 ° С, humidity of 70% to humidity 11% of finished products, with an air speed inside the chamber of 1 m / s, as well as stabilization of finished products occurs at a temperature of +25 - + 30 ° С and air humidity of 60-65% for 3-4 hours.

The method for drying pasta is illustrated in FIG. 1, 2, 3.

In FIG. 1 shows a drying oven for drying pasta, where it is indicated: pos. 1 - combi oven; pos. 2 - fan; pos. 3 - control unit; pos. 4 - a baking sheet; pos. 5 - semi-finished products; pos. 6 - ultrasonic emitter; pos. 7 - door; pos. 8 - mounting rail; pos. 9 - glass; pos. 10 - hole; pos. 11 - camera; pos. 12 - ultrasound generator.

Structurally, a drying oven for drying pasta can be performed as shown in FIG. 1: a baking sheet (4) (as an option, from a stainless steel wire mesh with cells 5 × 5 mm, wire thickness 1 mm). An ultrasonic emitter (6) (as a variant, piezoelectric, Nightingale series UZAGS-0.3 / 22-Ov (Khmelev V.N. Ultrasonic multifunctional and specialized devices for intensifying technological processes in industry [6])) is fixed inside the hole (10) 3 mm larger. The hole (10) is made in the glass (9), rigidly fixed in the door (7). On the outside of the door (9) with two ends, it is rigidly fixed (with a welding seam), at a distance of 20 mm, a mounting rail (8) (as an option, stainless steel, 3 mm thick). An ultrasonic emitter (6) passing through the hole (10) is rigidly attached to the mounting rail (8). Fan (2) (as an option, paddle). The operation of the ultrasonic emitter (6) is regulated by an ultrasound generator (12), rigidly fixed on the outside of the combi steamer (1).

A drying oven for drying pasta works as follows: semi-finished products (5) are placed on a baking sheet (4), and then in the chamber (11). The drying program is set on the control unit (3). Within 15-45 seconds, the set temperature + 95 ° С, air humidity 95% is automatically set in the chamber (11), the ultrasonic emitter (6) is turned on (Khmelev V.N. Ultrasonic multifunctional and specialized devices for the intensification of technological processes in industry. Patent No. 2087104) [6, 7] at a sound pressure level of 140 dB in the first drying period - 2 minutes. At the second stage, the program automatically sets the drying temperature of the semi-finished product (5) + 60 ° С, humidity 70%, the sound pressure level of 140 dB for 53 minutes before drying the finished products with a humidity of 11%, the heating of the chamber (11) stops, and the ultrasonic emitter ( 6) continues to work, like the fan (2), intensifying the process of stabilization and cooling of pasta to a temperature of 30-26 ° C, after which the products are aged before packaging in a dry room. In the process of stabilization of pasta, the temperature and humidity indicators are equalized over their entire volume (layers) and the residual mechanical stresses in the products are reduced to an acceptable level, eliminating the possibility of deterioration of the mechanical strength of products dried by the proposed technology.

To remove moisture and maintain a certain humidity, fresh air was automatically supplied to the chamber (11) and the set temperature was ensured due to heating by an electric heating element.

Along with reducing the boundary layer, the acoustic drying method has other advantages. At one stage of drying, acoustic vibrations penetrate into the pores and cracks of pasta and create rapidly changing zones of increased and rarefied pressure in them, playing the role of a moisture pump from deep layers (Khmelev V.N., Shalunov A.V., Barsukov R.V. ., Tsyganok SN, Lebedev AN Investigation of the effectiveness of ultrasonic drying) [8].

The experiments conducted on the basis of ITMO in St. Petersburg in 2016 showed that the effects of ultrasound when drying pasta with beef liver had a positive effect on accelerating the drying process (by 35-40%), FIG. 2, and product quality, FIG. 3. FIG. 2 shows a graph for drying pasta with a complex additive: 1 - without ultrasound; 2 - with ultrasound at a sound pressure level of 140 dB. The nature of the curves shows that the ultrasonic effect is very significant, where heat combined with ultrasound is used to dry pasta, which allows to intensify the process of even high-temperature drying by 24-26%, without disturbing the shape and strength, ensuring high quality products. Sample 1, when dried without ultrasound, changed shape and had numerous cracks, and due to slow drying, the beef liver underwent microbial seeding (pH≥4 °).

In FIG. 3 is a graph of moisture absorption of pasta after drying in an ultrasound field. Attention was drawn to a decrease in the process of moisture absorption of pasta with beef liver, dried at different levels of sound pressure of the ultrasound in the drying chamber, which confirms the efficiency of the drying process at a sound pressure level of 140 dB.

We have proved that our proposed drying cabinet with an ultrasonic installation exceeds thermal drying cabinets in cost-effectiveness (energy costs) by 1.2-1.3 times, and the cost of pasta with beef liver will decrease by 1.2 times. This is due to a reduction in the consumption of electricity and steam, since the production cycle is reduced. The estimated annual economic effect from testing was 162 thousand rubles. with a payback period of 1.5 years.

At the end of stabilization, the cooling of pasta to ambient temperature by forced blowing of air from the room in the presence of ultrasound significantly accelerates this part of the work process.

Thus, the proposed method for drying pasta has a novelty and significant differences from the prototype, makes it possible to accelerate drying of pasta with meat additives to a moisture content of 11% while reducing energy costs and increasing the shelf life of finished products.

Literature

1. Macaroni production ", under the editorship of ME Chernov, M .: Mir, 1994, p. 74, 91.

2. Nazarov N.I. "Technology of pasta", M .: Food industry, 1978, p. 216.

3. The method of drying pasta according to US Pat. RU No. 2087104, A23L 1/16, 08/20/97

4. Method for the production of pasta Patent. No. 2358453.

5. Patent for utility model 158128 RU 12012015, a device for the production of bakery products.

6. Khmelev V.N. Ultrasonic multifunctional and specialized devices for the intensification of technological processes in industry [Text] / V.N. Khmelev [et al.]. - Barnaul: AltSTU, 2007 .-- 416 p.

7. Patent for an invention. RU No. 2087104, А23L 1/16, 08/20/97 g The method of drying pasta.

8. Khmelev V.N., Shalunov A.V., Barsukov R.V., Tsyganok S.N., Lebedev A.N. The study of the effectiveness of ultrasonic drying. Biysk Technological Institute GOU VPO AltGTU, Electronic journal "Technical Acoustics 2009, No. 6".

Claims (1)

A method of drying pasta, characterized in that the pressed semi-finished products of wheat flour and beef liver with particles no larger than 325 microns in a ratio of 70:30 are placed in cassettes and then in an oven, while the semi-finished products are placed on a mesh pallet with a 5 × 5 cell mm, dried in a combi-steamer with an ultrasonic radiator rigidly fixed in the door, operating at a sound pressure level of 140 dB, 2 minutes at an air temperature of + 95 ° С, air humidity of 95% and 53 minutes at a temperature of + 60 ° С, humidity of 70% to humidity 11% of finished articles, when the air velocity inside the chamber - 1 m / s, and the stabilization of the finished products occurs at a temperature of +25 - + 30 ° C and humidity of 60-65% during 3-4 hours.

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