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KMID : 0903519810240010029
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1981 Volume.24 No. 1 p.29 ~ p.39
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The Drying of Plasticized Pasta
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Abstract
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Cooked spaghetti soaked in 10%, 20%, and 40% aqueous glycerine solutions fer ten minutes absorbed sufficient glycerine to plasticize that spaghetti during and after subsequent drying. The plasticizing action of the glycerine prevented fissuring(checking) and surface corragation of spaghetti at elevated drying temperature and large wet-bulb dry-bulb temperature difference. The drying temperature and the wet-bulb dry-bulb differences up to which such protection was provided as the glycerine soak concentration increased. Despite the reduction in drying rate, the drying time required to produce spaghetti with a water activity of 0.65 (the level normally required for stability) decreased as glycerine content increased. At high drying temperatures glycerine addition increased the extent of browning and shortened the period required to induce detectable browning, but in ail instances browning started well after the product a_w reached the 0.65 value required far the completion of drying. Because glycerine addition reduced drying times at any given set of drying conditions and permitted the use of higher drying temperatures, relatively low levels of glycerine addition (e.g. 0.15㎏ glycerine/㎏ dry spaghetti) can shorten spaghetti crying times by roughly 80% and perhaps by as much as 93%.
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