METHODS AND APPARATUS FOR MANUFACTURE OF LONG-CUT AND/OR SHORT-CUT MACARONI PRODUCTS Russian patent published in 1997 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves cutting doughs delivered from die of macaroni press by cutting device into products of predetermined length; feeding cut products into vibratory drier with several climatic zones along width of conveyance apparatus. Vibratory boiling layer of doughs is formed by providing pulsed or oscillating air circulation in drier in independent climatic zones. Products may be dried intensively at temperature ranging between 80 and 150 C till residual humidity below 13% is achieved. Upon exit from drier, doughs are cut to final length corresponding to that of package. EFFECT: increased efficiency, wider operational capabilities and improved quality of product. 34 cl, 22 dwg