Naslov
Temperature influence on kinetics of halogen pasta drying

Autori
Tomas, Srećko ; Planinić, Mirela ; Velić, Darko

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of International Congress Flour &#8211 ; Bread &#8217 ; 01. 3rd Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2002, 172-178

Skup
3rd Croatian Congress of Cereal Technologists Flour-Bread '01

Mjesto i datum
Opatija, Hrvatska, 14.11.2001. - 17.11.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
halogen drying; temperature influence; drying kinetics; pasta; spagetti

Sažetak
The aim of this paper was laboratory investigation of the drying temperature influence on halogen drying kinetics of three pasta types (spaghetti, &#8220 ; fida&#8221 ; and &#8220 ; lace&#8221 ; pasta).The experimental work was done with dough samples that were singled out from the technological procedure of industrial production of spaghetti, &#8220 ; fida&#8221 ; and &#8220 ; lace&#8221 ; pasta in the pasta factory IPK Croatia, Osijek before the drying operation. Pasta samples were dried at temperatures between 50 to 80 °C. A Mettler Toledo HR 73 thermogravimetric analyser was used for drying, whereas a temperature analyser TESTO-350 was used for temperature measuring of drying samples during the whole drying process. Integral and differential drying curves were plotted for all dried samples by exponential model of drying. The estimated values corresponded well with experimental data. This was more expressed at higher drying temperatures. Drying curves, which were obtained, are characteristic drying curves of capillary porous materials. With an increase of a drying temperature the maximum drying rate for all three pasta types also increased. Under the same drying conditions the drying process of &#8220 ; fida&#8221 ; was the shortest with the highest maximum values of drying rates in comparison with the drying rates of spaghetti and &#8220 ; lace&#8221 ; pasta which was caused by the samples thickness, and maybe the source of row materials.

Izvorni jezik
Engleski

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