Title:
METHOD FOR DRYING PASTA PRODUCTS
Document Type and Number:
WIPO Patent Application WO/2009/150192
Kind Code:
A3
Abstract:
The invention relates to a method for drying pasta products in which during the drying process the pasta products, which are present as raw pasta shapes, pass through surface states that exhibit differing value pairs of surface temperature (T) and surface moisture (U), and wherein during the drying process the surface of the raw pasta shapes remains in a viscoelastic state in which in a diagram of surface temperature (T) of the raw pasta shapes and surface moisture (U) of the raw pasta shapes (a.) the surface temperature (Tv) of the raw pasta shapes is not greater than 4O°C more than the temperature (Tg) on the glass transition curve of the raw pasta at the point of equal moisture of the surface, and/or (b.) the moisture (Uv) of the surface of the raw pasta shapes is not more than 20% greater than the moisture on the glass transition curve of the raw pasta at the point of equal temperature of the surface. This facilitates an especially rapid drying of the pasta products without any detriment to quality.
Inventors:
ZAMPROGNA ELIANA (CH)
MUEHLHERR CHRISTIAN (DE)
LISNER JOCHEN (CH)
KRATZER ANDREAS (CH)
MUEHLHERR CHRISTIAN (DE)
LISNER JOCHEN (CH)
KRATZER ANDREAS (CH)
Application Number:
PCT/EP2009/057218
Publication Date:
October 07, 2010
Filing Date:
June 10, 2009
Export Citation:
Assignee:
BUEHLER AG (CH)
ZAMPROGNA ELIANA (CH)
MUEHLHERR CHRISTIAN (DE)
LISNER JOCHEN (CH)
KRATZER ANDREAS (CH)
ZAMPROGNA ELIANA (CH)
MUEHLHERR CHRISTIAN (DE)
LISNER JOCHEN (CH)
KRATZER ANDREAS (CH)
International Classes:
A23L7/109; F26B15/00; F26B21/06
Domestic Patent References:
| WO2003098139A1 | 2003-11-27 | |||
| WO2003046454A1 | 2003-06-05 | |||
| WO2002023108A1 | 2002-03-21 |
Foreign References:
| DE102005038990A1 | 2007-02-22 | |||
| EP0129892A2 | 1985-01-02 | |||
| DE613604C | 1935-05-22 | |||
| CH303652A | 1954-12-15 |
Other References:
VILLENEUVE ET AL: "Drying kinetics of whole durum wheat pasta according to temperature and relative humidity", LEBENSMITTEL WISSENSCHAFT UND TECHNOLOGIE, ACADEMIC PRESS, LONDON, GB LNKD- DOI:10.1016/J.LWT.2006.01.004, vol. 40, no. 3, 1 November 2006 (2006-11-01), pages 465 - 471, XP005732037, ISSN: 0023-6438
SANNINO A ET AL: "Monitoring the drying process of lasagna pasta through a novel sensing device-based method", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB LNKD- DOI:10.1016/J.JFOODENG.2004.07.009, vol. 69, no. 1, 1 July 2005 (2005-07-01), pages 51 - 59, XP004735546, ISSN: 0260-8774
XING ET AL: "NMR imaging of continuous and intermittent drying of pasta", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 78, no. 1, 1 January 2007 (2007-01-01), pages 61 - 68, XP005558556, ISSN: 0260-8774
SANNINO A ET AL: "Monitoring the drying process of lasagna pasta through a novel sensing device-based method", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB LNKD- DOI:10.1016/J.JFOODENG.2004.07.009, vol. 69, no. 1, 1 July 2005 (2005-07-01), pages 51 - 59, XP004735546, ISSN: 0260-8774
XING ET AL: "NMR imaging of continuous and intermittent drying of pasta", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 78, no. 1, 1 January 2007 (2007-01-01), pages 61 - 68, XP005558556, ISSN: 0260-8774
Attorney, Agent or Firm:
HEPP, Dieter et al. (Friedtalweg 5, Wil, CH)
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