Once out of the die, pasta contains about 30% of moisture. Hence, it is the tendency to stick to anything that it usually comes into contact. In order to keep away its stickiness, it is important to dry its moisture. To make it dry, it usually keep exposed to hot and humid air ventilation at the stick loading stage. The actual drying is done at the pre-drying process. This particular technique is usually characterized by some prominent technological situations:
The temperature of pasta drying is kept on a particular level to cause quick evaporation of the inside water excess.
Pasta is kept at such room conditions as to cause quick migration of the water particles from the inside to the outside of the product.
It has to be avoided surface pasta drying and the consequent closing of the interstices through which the remaining water can reach the surface by capillarity and evaporate.
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