The use of ultrasound in the process of drying pasta with protein supplements
With the purpose of scientific and economic feasibility of the process of accelerated manufacturing of pasta with a high concentration of animal protein and vital nutrients for Arctic workers was conducted a study on the modernization of production equipment, and a method of the production of pasta...
| Published in: | Proceedings of the Voronezh State University of Engineering Technologies |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2017
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| Subjects: | |
| Online Access: | https://doi.org/10.20914/2310-1202-2017-1-50-54 https://doaj.org/article/9e0a227474bd4fec951f8a28335467b3 |
| Summary: | With the purpose of scientific and economic feasibility of the process of accelerated manufacturing of pasta with a high concentration of animal protein and vital nutrients for Arctic workers was conducted a study on the modernization of production equipment, and a method of the production of pasta with increased nutritional value was developed. During the study a number of inconsistencies in the implementation process of drying pasta in the prior art ovens was revealed. The increased amount of ground meat and beef liver (30%) in the composition of such products requires drying at elevated temperatures in order to eliminate acidity and microbial spoilage, which led to loss of shape, strength and cracking. We have developed a compact technical device based on Angelo Po combi steamer with integrated electronic ultrasonic transmitter UZAGS-0.3/22-D with an intensity of about 140 dB for accelerated drying of pasta with high-protein additives. The proposed technology allows to accelerate the production of finished products by 24–26%, while reducing energy consumption by 8–11%. |
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