Pasta drying technologies [ITALIAN]
The drying process consists in progressively eliminating part of the initial water content from the product, by means of heat administration.
Lowering the degree of humidity means reducing the enzymatic activity, thus limiting fermentation to a minimum.
In short, drying is carried out in systems equipped with suitable heat sources that heat a certain mass of air to increase its evaporative power. This invests the product to be treated and increases its surface vapor tension, thus allowing the water contained in it to evaporate.
The in-depth analysis of the phenomena related to drying has recently been stimulated, with the transition from technology based on manual skills and discontinuity of processing, to the specific technology of the continuous process, based on the automation of all its phases.