Optimization of the drying process of gluten-free pasta from non-traditional flour raw materials: mathematical modeling

In the process of work, the drying temperature of pasta from 50 0C to 60 0C and the drying time from 105 to 110 minutes, during which the drying process of pasta is carried out at optimal humidity values. This model describes the drying process in real form and ensures the convergence of calculations with observations. The model was used to develop a temporary drying protocol for belt conveyor dryers with phased heat supply.

Introduction. The drying procedure is the key to obtaining pasta of a given quality and at a certain price. However, the existing models are mainly intended to describe the drying process in a stationary state.

Materials and methods. The mathematical model of gluten-free pasta drying based on nontraditional raw materials allows us to determine the temperature and humidity gradient curve for tubular pasta.

Results and conclusions. Thus, a mathematical model was built that allowed to set their optimal values in the right amount, the best settings for minimizing the cost of thermal energy while  maintaining good quality of the dried product are with indicators such as the humidity of pasta (wm, %) up to 10, the drying temperature of pasta from 50 ⁰C to 60 ⁰C and the drying time from 105 to 110 minutes, during which the drying process of pasta is carried out at optimal humidity values. This model describes the drying process in real form and ensures the convergence of calculations with observations. The model was used to develop a temporary drying protocol for belt conveyor dryers with phased heat supply. The analysis of three-dimensional spatial models shows that in the field of optimal search, the values necessary for the optimality of the optimization criterion are achieved. This means that the degree of change in input factors is taken into account when planning experiments. The following graphs show the optimal ranges of variable values of the drying agent temperature (Ta, ^oC) and drying time (td, min), at which the pasta drying process is most effective, the humidity values are optimal. The dependences yn=f(Ta, td), given from the variables Ta and td that determine the drying process, allow us to predict with sufficient accuracy the change in the value of wm (%) in the studied range of values. At the same time, it is possible to determine the predominant influence of each factor on the efficiency of drying raw pasta from non-traditional ingredients. This information is then used to approximate the kinetics of the technological process in the drying device. Adjustment and optimization of a variety of parameters in the production of pasta led to optimal values of these parameters in the required amount: pasta humidity (wt.%) from 10 to 15, drying temperature from 50⁰C to 60⁰C and drying time from 105 minutes to 110 minutes.

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