METHOD FOR DETERMINING THE SUITABILITY OF PASTA FOR LONG-TERM STORAGE Russian patent published in 2022 - IPC G01N33/02 A23L7/109 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method for determining the suitability of pasta for long-term storage includes taking a laboratory sample of dry pasta, determining the outer and inner diameters of the products, and the inner diameter is determined only for tubular pasta, dividing the sample into two equal parts, measuring the limit force of the sample from the first part of the laboratory sample load applied by means of an indenter to the middle of the pasta before cooking, placed on the supports of a table attached to the platform of the device, and deformation of the product under limit loading, determination of the specific strength of pasta before cooking from the obtained data, cooking and cooling to a temperature of 20±2°C pasta from the second part of the laboratory sample, measuring the total and elastic deformation of pasta after cooking by laying chilled pasta in dense rows in a mold with dimensions of 70×70 mm on the instrument table, compressing them with an indenter with an initial loading force of 7 g and speed movement of 0.1 mm/s with a further increase in the loading force applied to the pasta, from 7 to 250 g, after which the reverse movement of the indenter begins at the same movement speed up to a force of 7 g, and the speed of the indenter before touching the product is 0 .2 mm/s, and when returning to the base point - 1.0 mm/s, and the determination of the obtained data of the elasticity of pasta after cooking, the value of the specific strength of pasta before cooking and the elasticity of pasta after cooking, establish the ability of pasta to long-term storage in the event that for thread-like pasta, the value of their specific strength before cooking is more than 48.0 MPa and elasticity after cooking is more than 0.30, for tubular pasta, their specific strength before cooking is more than 34.3 MPa and elasticity after cooking is more than 0.80.

EFFECT: invention allows to develop an objective and reliable method for assessing the ability of pasta for long-term storage by their rheological parameters.

1 cl, 2 dwg, 2 ex