Pasta quality improvement during drying with the superheated steam medium

The article is devoted to the pasta drying. Novelty of the article is that for the increase of the drying rate and quality of the soft wheat production they use the superheat steam medium. It increases the drying speed and the quality of the output, reduces the drying time and energy consumption. The authors show the research results, the empirical dependence for the engineering analysis of the process parameters of the thermal drying in steam medium. The authors compared the well-known modern technologies such as "Pavan" and "Buhler" with the research results. As a result they filed the patents for the technology "Paste drying method" and the machine "Cupboard Dryer".