| 摘要 |
PCT No. PCT/CH92/00060 Sec. 371 Date Dec. 3, 1992 Sec. 102(e) Date Dec. 3, 1992 PCT Filed Apr. 1, 1992 PCT Pub. No. WO92/17074 PCT Pub. Date Oct. 15, 1992.The invention concerns a novel process and a device for stabilizing the shape of both long and short pasta. A small amount of water, e.g. 0.4% to 1.2%, is added to the surface of the product while it is still hot in a water addition member (27) at the end of the drying or climate zone (9) and the product is then cooled in a cooling arrangement (29). The pasta are then stacked in the traditional manner for stabilizing insofar as this is required for the subsequent packaging process. In this way, subsequent cracking which was previously often unexplained can be avoided even when very extreme drying climates and short drying periods are used.
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