MACARONI PRODUCT MANUFACTURE METHOD Russian patent published in 2002 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves preliminarily kneading dosed amounts of flour and water; directing mixture into final kneading tank and further into auger-type chamber; providing forced heating of die; pressing out dough through heated die; cutting off macaroni products of predetermined length and subjecting to drying in countercurrent drying air flow while measuring drying air temperature difference at two points in the course of advancement of macaroni products and speed of macaroni products; calculating drying process operating time and drying process technical time at given speed; evaluating time difference; correcting speed to provide for drying process operating time; repeatedly measuring drying air temperature difference at two mentioned points; repeating process until minimal predetermined temperature difference is reached. Method enables optimal setting of drying time for maintaining predetermined moisture content in macaroni product at outlet end of drying unit. EFFECT: simplified construction and improved quality of product. 2 dwg, 2 tbl