Evaporation Moisture The higher the temperature, the stronger the evaporation of moisture from the surface of the product, the lower the relative humidity, the more intense will be absorption of this moisture. In addition, the rate of drying depends on flow rate of drying air. Naturally, the drying depends on the density and the thickness of the pieces of pasta. As the product is to reduce moisture condensation due to the structure compression, which reduces the rate of movement of moisture inside the product. Therefore, drying rate must be reduced, to prevent a critical difference in moisture content of layers, which leads to a split within the product. For quality of processes of drying, cooling, stabilization and storage of pasta, it is important to know the value of their equilibrium moisture content at different temperature and humidity of air parameters. They are defined by curves of equilibrium moisture. When selecting the drying curve to use the equilibrium moisture content corresponding to that temperature, which is used. At the exit of the dryer pasta have a temperature equal to drying air temperature of the last stage of drying. So before packing items you want to cool the product to room temperature, otherwise the process of evaporation cools the surface of products will occur in package, which after condensation settle on the surface of products and packaging material, which will lead to zakisaniyu and product spoilage. Must be used to cool slowly for 3-4 hours, during which the product blown air having a temperature and humidity corresponding to the equilibrium moisture content of products, that is about - t-25-30 C and W-60-65%. During this time there is a final alignment of moisture throughout the mass products, internal resorption of shear stress, and reduced humidity on 0,5 1%. The oldest method, which initiated the use...
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