Influence of ultrasonic drying method on the quality of pasta with liver

• Published in: Proceedings of the Voronezh State University of Engineering Technologies
• Main Author: O. I. Nikolyuk
• Format: Article in Journal/Newspaper
• Language: Russian
• Published: Voronezh state university of engineering technologies 2016
• Subjects: pasta with beef liver; drying; application of ultrasound; cooking properties; increase strength; Food processing and manufacture; TP368-456; Arctic
• Online Access: https://doi.org/10.20914/2310-1202-2016-3-189-194; https://doaj.org/article/7ae029e3e6e6464984cdeabd57dce4b5

A new line of pasta with the addition of enrichment (beef liver in the form of minced meat sized less than 325 microns). Calculations performed by computer program showed that pasta (in a ratio of 70% grade wheat flour and 30% beef liver), significantly supplemented nutrients, especially vitamin A, for the human body needs in the Arctic. A high-technology and engineering solution for the production of high-quality and resistant pasta with the addition of enrichment for storing in special conditions. For the experiment, an experimental setup based on a modernized combi steamer, allowing to automate the monitoring and recording of temperature and humidity parameters of the dryer, and products was developed. A dosed effect of ultrasound and determined the optimal intensity 140 dB at drying the shaped pasta with the addition of beef liver was studied. The experiment revealed that ultrasonic vibration enhance heat and mass transfer processes, and more evenly distribute the moisture in the interior of the pasta by reducing the deformation stress during drying. The drying time of products decreased by 22-26% and strength increased by 19–22%. It is proved that the loss of solids during cooking pasta with beef liver, dried in the ultrasound field, dropped to 4,1%.