2020
DOI: 10.12944/crnfsj.8.2.11
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The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage

Abstract: This article explores the influence of poly-cereal pasta ingredients on drying kinetics and finished product quality. The experiments were carried out on three formulations of poly-cereal flour mixtures with the addition of 25% dry wheat gluten during drying at temperatures of 40, 50 and 60°C. The quality of the cooked pasta is assessed using sensory analysis and the score methods. According to the results of studying the rheological properties, the drying rate increases with increasing drying temperature. The… Show more

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Cited by 7 publications
(8 citation statements)
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“…The curve characterizing the mixing process is called the "mixing curve". The analysis of the mixing kinetics (Figure 1) shows the presence of three zones [7], [22]: -I zone -zone of intensive mixing as a result of shear and convective processes; -II zone -zone of delayed diffusion mixing; -III zone -is a manifestation of the segregation process, increasing the coefficient of variation. Moreover, unlike diffusion mixing, the first two processes (shear and convective) do not depend on the characteristics of the mixed components.…”
Section: The Model Is Called Two-component If Mixing Occurs Simultane...mentioning
confidence: 99%
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“…The curve characterizing the mixing process is called the "mixing curve". The analysis of the mixing kinetics (Figure 1) shows the presence of three zones [7], [22]: -I zone -zone of intensive mixing as a result of shear and convective processes; -II zone -zone of delayed diffusion mixing; -III zone -is a manifestation of the segregation process, increasing the coefficient of variation. Moreover, unlike diffusion mixing, the first two processes (shear and convective) do not depend on the characteristics of the mixed components.…”
Section: The Model Is Called Two-component If Mixing Occurs Simultane...mentioning
confidence: 99%
“…Moreover, unlike diffusion mixing, the first two processes (shear and convective) do not depend on the characteristics of the mixed components. During the mixing of the components, the one at which Vc → min should be taken [7], [22]. Given this physical picture of mixing, it is necessary to distinguish between two main parameters -the quality of the process and the duration of the operation until the specified quality is achieved.…”
Section: The Model Is Called Two-component If Mixing Occurs Simultane...mentioning
confidence: 99%
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