Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier
-
Alexander N. Ostrikov
,
Alexander А. Shevtsov
Abstract
The drying procedure is a key to producing pasta of intended quality and with a specific price tag. However, the existing models are mainly to describe the drying process in a steady state. A mathematical model of tube-shaped pasta drying in a conveyor belt dryer with a stepwise heating supply allows determining the curve of temperature and moisture gradients for a tube-shaped pasta unit. It also helps select the best settings to minimize the heat-power costs while maintaining the good quality of a dried product. The given model describes the drying process in a true-to-life form and ensures the convergence of calculations to observations (deviation: 12.5%). The model was utilized to design a transient drying protocol for conveyor belt dryers with a stepwise heating supply. The proposed dryer has high service reliability and produces uniformly dried high-quality product.
Funding source: Ministry of Education and Science of the Republic of Kazakhstan
Award Identifier / Grant number: AP05130807
Acknowledgments
This article was done within the framework of 2018–2020 R&D project “Development of Technology for Pasta Production from Non-Traditional Poly-Cereal Raw Materials” (State Registration Number 0118RK00310) funded by the grand of the Ministry of Education and Science of the Republic of Kazakhstan.
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This article was done within the framework of 2018–2020 R&D project AP05130807 “Development of Technology for Pasta Production from Non-Traditional Poly-General Raw Materials” funded by the grand of the Ministry of Education and Science of the Republic of Kazakhstan.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Frontmatter
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- Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice
- Investigation of nitrogen purging prior to UV treatment on quality of milk
- Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field
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- Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural
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