Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:1 (19)
For prevention of course of microbiological and biochemical processes in the macaroni father-in-law it dry up to average moisture content Ū=15,6 kg/kg. Such indicators of a product depend on process of drying, as durability, acidity. The pilot research of process of drying by the infrared radiation of the allocated length of a wave of tubular pasta to average moisture content Ū=15,6 in kg/kg is conducted at achievement of temperature on a surface of a layer of a product no more than 55 °C depending on height soy of a product of 25 mm, 35 mm, at the power of one radiator of 0.11 kW. The small-sized device is developed for drying of pasta.