The use of ultrasound in the process of drying pasta with protein supplements
https://doi.org/10.20914/2310-1202-2017-1-50-54
Abstract
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%.
About the Authors
E. I. Verboloz
St. Petersburg National Research University of Information Technologies, Mechanics and Optics
Russian Federation
doctor of technical sciences, head of department, professor, production machines and equipment department, Kronverksky av., 49, St. Petersburg, 197101, Russia
Russian Federation
doctor of technical sciences, head of department, professor, production machines and equipment department, Kronverksky av., 49, St. Petersburg, 197101, Russia
O. I. Nikolyuk
St. Petersburg National Research University of Information Technologies, Mechanics and Optics
graduate sturdent, production machines and equipment department, Kronverksky av., 49, St. Petersburg, 197101, Russia
graduate sturdent, production machines and equipment department, Kronverksky av., 49, St. Petersburg, 197101, Russia
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Review
For citations:
Verboloz E.I., Nikolyuk O.I. The use of ultrasound in the process of drying pasta with protein supplements. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(1):50-54. (In Russ.) https://doi.org/10.20914/2310-1202-2017-1-50-54
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