METHOD FOR DRYING MACARONI PRODUCT

摘要

FIELD: production of macaroni products. SUBSTANCE: method involves two-stage removal of moisture from half-finished product. Bath effect is created and kept for 20 min at the beginning of the first stage of drying in working chamber of drier by means of forced circulation of air heated up to temperature 65 C with moisture content approximating to saturation (100%). Then moisture of drying air is reduced up to 80% and drying process is carried out up to moisture 19-20% of half-finished product. After it, dried product is hermetically packed in containers made from hygroscopic material. Final drying is carried out in containers in common conditions up to moisture 13% of product. EFFECT: higher efficiency.