The use of ultrasound in the process of drying pasta with protein supplements

With the purpose of scientific and economic feasibility of the process of accelerated manufacturing of pasta with a high concentration of animal protein and vital nutrients for Arctic workers was conducted a study on the modernization of production equipment, and a method of the production of pasta with increased nutritional value was developed. During the study a number of inconsistencies in the implementation process of drying pasta in the prior art ovens was revealed. The increased amount of ground meat and beef liver (30%) in the composition of such products requires drying at elevated temperatures in order to eliminate acidity and microbial spoilage, which led to loss of shape, strength and cracking. We have developed a compact technical device based on Angelo Po combi steamer with integrated electronic ultrasonic transmitter UZAGS-0.3/22-D with an intensity of about 140 dB for accelerated drying of pasta with high-protein additives. The proposed technology allows to accelerate the production of finished products by 24-26%, while reducing energy consumption by 8-11%.