METHOD FOR DRYING OF MACARONI PRODUCTS Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, preparing of macaroni products.

SUBSTANCE: method involves providing preliminarily heating-through of macaroni products for 1.5-2.0 min with steam having temperature of 95-120°C and relative humidity of 45-50%; providing high-temperature drying process in double-staged pattern until consumer moisture content of 12.5-13% is reached; stabilizing mechanical characteristics of products after drying process and cooling products to ambient temperature, with air temperature and relative humidity at first stage being the same as these characteristics at the stage of heating-through of products; reducing air temperature and relative humidity in intermittent mode to 90-98°C and to 43-45%, respectively, with stabilization process being provided during time interval of 20-25 min at air temperature of 30-35°C and equilibrium relative humidity of 70-75%. Macaroni products are cooled by blowing with atmospheric air.

EFFECT: optimized drying process providing substantial reduction of process time without deteriorating consumer properties of macaroni products.

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