Mathematical model of high-temperature tubeshaped pasta drying in a conveyer belt drier
Ostrikov A.N. Ospanov A.A. Shevtsov A.A. Muslimov N.Zh. Timurbekova A.K. Jumabekova G.B.
1 March 2021De Gruyter Open Ltd
International Journal of Food Engineering
2021#17Issue 3209 - 215 pp.
The drying procedure is a key to producing pasta of intended quality and with a specific price tag. However, the existing models are mainly to describe the drying process in a steady state. A mathematical model of tubeshaped pasta drying in a conveyor belt dryer with a stepwise heating supply allows determining the curve of temperature and moisture gradients for a tube-shaped pasta unit. It also helps select the best settings to minimize the heat-power costs while maintaining the good quality of a dried product. The given model describes the drying process in a true-to-life form and ensures the convergence of calculations to observations (deviation: 12.5%). The model was utilized to design a transient drying protocol for conveyor belt dryers with a stepwise heating supply. The proposed dryer has high service reliability and produces uniformly dried high-quality product.
Drier , Drying process , Mathematical model , Pasta , Velocity
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Voronezh State University of Engineering Technologies, Voronezh, Russian Federation
Kazakh National Agrarian University, Avenue of Abay 8, Almaty, 050010, Kazakhstan
Astana Branch of the Kazakh Research Institute of Processing and Food Industry, Nur-Sultan, Kazakhstan
Voronezh State University of Engineering Technologies
Kazakh National Agrarian University
Astana Branch of the Kazakh Research Institute of Processing and Food Industry
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