Pasta Production

Содержание

1. Pasta Production
2. Preview
3. IntroductionPasta is popular because it…Is nutritiousIs convenient to buy and prepareHas a long shelf life
4. Inputs: IngredientsSemolina made from durum wheat WaterSalt
5. Inputs: IngredientsOptional:Eggs Spinach, tomato puree, chilli, mushrooms
6. Selection of SemolinaSemolina preferential to other flours
7. Combining ingredientsThree steps involveMixingProcessingExtruding
8. Combining ingredients: Pre-mixingIngredients flows into mixer is
9. Combining ingredients: MixingBubbles are removed by a
10. Mixing Calculation Must consider energy balance of
11. Combining ingredients: ExtrusionGluten matrix develops, assuming dough was sufficiently hydrated
12. ExtrusionAn extruder ____ the dough.ConveyCompactsKneadsRelaxesExtrudes
13. ExtrusionHydrated semolina mixture drops directly onto the
14. Extrusion: Challenges yetDifficult to form uniformly kneaded
15. ExtrusionLong pasta, like spaghetti are allowed a
16. Extrusion Die is used with an insert
17. Extrusion Long pastas are left to stand
18. DryingPurpose: to reduce moisture content to 12%
19. DryingFour factors involved:HumidityTemperatureTime exposure to heatAir flowAir flow and time exposure affects humidity and temperature
20. Drying: Air flowDirect contact between air and
21. Drying: Humidity Wet hot air (40-70% w/w) Prevent product from cracking at high temperatures
22. Drying: Exposure Time High temperatures requires shorter
23. Drying: Temperature Needs to be regulated because
24. Drying: Temperature RegulationsShort pastas are regulated by:Being
25. Use of Ultra High TemperatureApplication of Ultra-High
26. Improper cooling?Damage the packagingContaminated productBrittle product
27. Nutritional and Sensory QualityNutritiousCarbohydratesProteinVitamin BIronFolic acidNot fattening itself
28. Nutritional and Sensory QualityIdeal food for diabetics,
29. Nutritional and Sensory QualityYellowness of pasta determine
30. Nutritional and Sensory QualityCooking should not exceed
31. SummaryMixing, extruding, and drying are required in
32. SummaryDrying creates a moisture gradientReduces required drying
33. Photo Referenceshttp://www.food-info.net/images/pasta/pasta.jpghttps://files.nyu.edu/avl236/public/Flat%20Noodles.jpghttps://files.nyu.edu/avl236/public/pasta.JPGhttp://bombaybazar.ie/images/semolina-19582.jpghttp://thinkcommon.com/blog/wp-content/uploads/2009/05/water.jpghttp://www.wholesaleitalianfood.com/media/catalog/category/file_6.JPGhttp://www.italgi.it/foto/extrspag1.jpghttp://www.klaroudaseeds.com/wheat-Thur06.jpghttp://images.google.ca/imgres?imgurl=http://www.freshpastamachines.co.uk/images/lillo_dies.jpg&imgrefurl=http://www.freshpastamachines.co.uk/lillo_due_pasta_machine.html&usg=__zGyw76D9SF_rMXa9AoGFgLEITJg=&h=302&w=320&sz=33&hl=en&start=47&itbs=1&tbnid=YToJZz90WcMP6M:&tbnh=111&tbnw=118&prev=/images%3Fq%3Dpasta%2Bextruder%26start%3D36%26hl%3Den%26client%3Dfirefox-a%26sa%3DN%26rls%3Dorg.mozilla:en-GB:official%26gbv%3D2%26ndsp%3D18%26tbs%3Disch:1
34. Скачать презентанцию

Preview

Слайды и текст этой презентации

Слайд 1Pasta Production
NUFS 283: Food Engineering
Group 3

Слайд 2Preview

Слайд 3Introduction
Pasta is popular because it…
Is nutritious
Is convenient to buy and

prepare
Has a long shelf life

Слайд 4Inputs: Ingredients
Semolina made from durum wheat
Water
Salt

Слайд 5Inputs: Ingredients
Optional:
Eggs
Spinach, tomato puree, chilli, mushrooms for flavour
Substitutes:
Rice, corn,

spelt, kamut for semolina flour
Whole grain, non-grain, or soy-bean flour

for semolina to make it more nutritious

Inputs: IngredientsOptional:Eggs Spinach, tomato puree, chilli, mushrooms for flavourSubstitutes:Rice, corn, spelt, kamut for semolina flourWhole grain, non-grain,

Слайд 6Selection of Semolina
Semolina preferential to other flours for its
Particle size
High

protein content of 13-14% dwb
Makes a less sticky dough during

processing for easier extrusion

Selection of SemolinaSemolina preferential to other flours for itsParticle sizeHigh protein content of 13-14% dwbMakes a less

Слайд 7Combining ingredients
Three steps involve
Mixing
Processing
Extruding

Слайд 8Combining ingredients: Pre-mixing
Ingredients flows into mixer is regulated by a

volumetric or gravimetric doser
0.180mm mesh sieve sifts the flour to

acquire a homogeneous dough
The flour and water is sent through a high pressure pre-mixer to hydrate the mixture

Combining ingredients: Pre-mixingIngredients flows into mixer is regulated by a volumetric or gravimetric doser0.180mm mesh sieve sifts

Слайд 9Combining ingredients: Mixing
Bubbles are removed by a conventional dual shaft

mixer to prevent a weak and pale pasta from forming
Warm

water (45-60°C) is added to bring the moisture content of the dough to 28-32%
Spaghetti requires 16-18 minutes in the mixing chamber

Combining ingredients: MixingBubbles are removed by a conventional dual shaft mixer to prevent a weak and pale

Слайд 10Mixing Calculation
Must consider energy balance of inputs in order

to achieve desired properties:

∑Mi ⋅Δhi =Mflour ⋅Δhw +M⋅Em − Qj
∆hw

= 15.1 kJj/kg

Mixing Calculation Must consider energy balance of inputs in order to achieve desired properties:∑Mi ⋅Δhi =Mflour ⋅Δhw

Слайд 11Combining ingredients: Extrusion
Gluten matrix develops, assuming dough was sufficiently hydrated

Слайд 12Extrusion
An extruder ____ the dough.
Convey
Compacts
Kneads
Relaxes
Extrudes

Слайд 13Extrusion
Hydrated semolina mixture drops directly onto the extrusion screw
Screw brings

mixture to extrusion barrel, where it is compacted
Pressure increase from

to 2 MPa to form a compact dough
Screw continues to move dough along to extension plate

ExtrusionHydrated semolina mixture drops directly onto the extrusion screwScrew brings mixture to extrusion barrel, where it is

Слайд 14Extrusion: Challenges yet
Difficult to form uniformly kneaded dough
Solution: apply a

kneading plate

Friction between the walls, barrel, and screw increases the

temperature of dough
Tremove = (TFrictional + TExtrusion screw)°C – 45°C
(Specific Mechanical Energy) SME =
Cp = 1.44 + 2.74Xw

Ideal temperature: 45 - 50°C
50°C impedes gluten matrix formation
Too cool will yield a dough with undesirable viscosity

Extrusion: Challenges yetDifficult to form uniformly kneaded doughSolution: apply a kneading plateFriction between the walls, barrel, and

Слайд 15Extrusion
Long pasta, like spaghetti are allowed a brief rest before

entering the die in the extension tube
The pasta will be

fully developed by the time taken to reach the end of the extension tube

ExtrusionLong pasta, like spaghetti are allowed a brief rest before entering the die in the extension tubeThe

Слайд 16Extrusion
Die is used with an insert to shape pasta
Shape

of insert determines shape of pasta
Circular for spaghetti
Inserts are

coated with Teflon to decrease friction and increase rate of extrusion
Also prevents pasta from absorbing water while being cooked

Extruder output = drag flow - pressure flow - leakage flow

Extrusion Die is used with an insert to shape pastaShape of insert determines shape of pasta Circular

Слайд 17Extrusion
Long pastas are left to stand on a spreader

which cuts them into uniform lengths
Trims result from uneven flow

out from the die
Are collected and brought back to mixer via trim return system

Pastas are then attached to sticks are transfer to dryer

Extrusion Long pastas are left to stand on a spreader which cuts them into uniform lengthsTrims result

Слайд 18Drying
Purpose: to reduce moisture content to 12% to extend shelf

life
Limits bacterial growth
To determine the amount of water to be

evaporated:

MCwb % =

DryingPurpose: to reduce moisture content to 12% to extend shelf lifeLimits bacterial growthTo determine the amount of

Слайд 19Drying
Four factors involved:
Humidity
Temperature
Time exposure to heat
Air flow
Air flow and time

exposure affects humidity and temperature

Слайд 20Drying: Air flow
Direct contact between air and the pasta enables

the most efficient method of drying due to the greater

surface area

Drying: Air flowDirect contact between air and the pasta enables the most efficient method of drying due

Слайд 21Drying: Humidity
Wet hot air (40-70% w/w)
Prevent product from

cracking at high temperatures

Слайд 22Drying: Exposure Time
High temperatures requires shorter exposure time
Rapid drying

may form cracks in the dough and result in a

brittle the final product
Low temperatures requires longer exposure time
Moulds development, especially on the inner parts

Drying: Exposure Time High temperatures requires shorter exposure timeRapid drying may form cracks in the dough and

Слайд 23Drying: Temperature
Needs to be regulated because
Too high: damage

product and destroy nutrients
Too low: expensive and inefficient
Ranges from 32-110°C
Spaghetti

Pre-dried with gradual increase 30-56°C
Dried by gradual increasing from 56-72°C

Drying: Temperature Needs to be regulated because Too high: damage product and destroy nutrientsToo low: expensive and

Слайд 24Drying: Temperature Regulations
Short pastas are regulated by:
Being on a shaking

pre-dryer to decrease time exposure to high temperature in drier
Long

pastas are regulated by:
Pre-dried with blast of air for 30-60 minutes
Dried at 55-82°C
Cooled in a cooling chamber by indirect water contact at 28-32°C for 1.5 hours

Drying: Temperature RegulationsShort pastas are regulated by:Being on a shaking pre-dryer to decrease time exposure to high

Слайд 25Use of Ultra High Temperature
Application of Ultra-High Temperature
May cause non-enzymatic

browning
May result in lysine and vitamins losses
Shortens drying time of

spaghetti from 12 hours to 4.5 hours
Result in product with better cooking properties
Greater expression of yellow in product

Use of Ultra High TemperatureApplication of Ultra-High TemperatureMay cause non-enzymatic browningMay result in lysine and vitamins lossesShortens

Слайд 26Improper cooling?
Damage the packaging
Contaminated product
Brittle product

Слайд 27Nutritional and Sensory Quality
Nutritious
Carbohydrates
Protein
Vitamin B
Iron
Folic acid
Not fattening itself

Слайд 28Nutritional and Sensory Quality
Ideal food for diabetics, especially whole grain

products
Slow digestion
Maintains steady glucose levels
Gradual insulin release

Because of the limited

surface area for α-amylase
Tight protein structure
Limited porosity
With cooking, swelling of pasta restricted by tight gluten matrix and oligosaccharides

Nutritional and Sensory QualityIdeal food for diabetics, especially whole grain productsSlow digestionMaintains steady glucose levelsGradual insulin releaseBecause

Слайд 29Nutritional and Sensory Quality
Yellowness of pasta determine by
Adding eggs

Adding β-carotene (most times)
β-carotene (vitamin A precursor)
Prevents many diseases
Immune function

Vision
Processing makes this more bioavailable

Nutritional and Sensory QualityYellowness of pasta determine by Adding eggs Adding β-carotene (most times)β-carotene (vitamin A precursor)Prevents

Слайд 30Nutritional and Sensory Quality
Cooking should not exceed >50°C
Damage gluten matrix
Loss

of lysine, vitamins, furosine
Mixing and extruding under pressure
Decrease beta-carotene oxidation
Water

increase calcium and copper slightly

Nutritional and Sensory QualityCooking should not exceed >50°CDamage gluten matrixLoss of lysine, vitamins, furosineMixing and extruding under

Слайд 31Summary
Mixing, extruding, and drying are required in pasta processing
Extrusion process

forms gluten network
Useful in forming desirable structure for shaping and

cooking
Gluten also helps retain nutrients

SummaryMixing, extruding, and drying are required in pasta processingExtrusion process forms gluten networkUseful in forming desirable structure

Слайд 32Summary
Drying creates a moisture gradient
Reduces required drying energy, temperature, and

time
Drying requires attention in order to ensure safety and maintain

nutrients
Shelf stable product
Preserve nutrients in gluten matrix

SummaryDrying creates a moisture gradientReduces required drying energy, temperature, and timeDrying requires attention in order to ensure

Слайд 33Photo References
http://www.food-info.net/images/pasta/pasta.jpg
https://files.nyu.edu/avl236/public/Flat%20Noodles.jpg
https://files.nyu.edu/avl236/public/pasta.JPG
http://bombaybazar.ie/images/semolina-19582.jpg
http://thinkcommon.com/blog/wp-content/uploads/2009/05/water.jpg
http://www.wholesaleitalianfood.com/media/catalog/category/file_6.JPG
http://www.italgi.it/foto/extrspag1.jpg
http://www.klaroudaseeds.com/wheat-Thur06.jpg
http://images.google.ca/imgres?imgurl=http://www.freshpastamachines.co.uk/images/lillo_dies.jpg&imgrefurl=http://www.freshpastamachines.co.uk/lillo_due_pasta_machine.html&usg=__zGyw76D9SF_rMXa9AoGFgLEITJg=&h=302&w=320&sz=33&hl=en&start=47&itbs=1&tbnid=YToJZz90WcMP6M:&tbnh=111&tbnw=118&prev=/images%3Fq%3Dpasta%2Bextruder%26start%3D36%26hl%3Den%26client%3Dfirefox-a%26sa%3DN%26rls%3Dorg.mozilla:en-GB:official%26gbv%3D2%26ndsp%3D18%26tbs%3Disch:1

Photo Referenceshttp://www.food-info.net/images/pasta/pasta.jpghttps://files.nyu.edu/avl236/public/Flat%20Noodles.jpghttps://files.nyu.edu/avl236/public/pasta.JPGhttp://bombaybazar.ie/images/semolina-19582.jpghttp://thinkcommon.com/blog/wp-content/uploads/2009/05/water.jpghttp://www.wholesaleitalianfood.com/media/catalog/category/file_6.JPGhttp://www.italgi.it/foto/extrspag1.jpghttp://www.klaroudaseeds.com/wheat-Thur06.jpghttp://images.google.ca/imgres?imgurl=http://www.freshpastamachines.co.uk/images/lillo_dies.jpg&imgrefurl=http://www.freshpastamachines.co.uk/lillo_due_pasta_machine.html&usg=__zGyw76D9SF_rMXa9AoGFgLEITJg=&h=302&w=320&sz=33&hl=en&start=47&itbs=1&tbnid=YToJZz90WcMP6M:&tbnh=111&tbnw=118&prev=/images%3Fq%3Dpasta%2Bextruder%26start%3D36%26hl%3Den%26client%3Dfirefox-a%26sa%3DN%26rls%3Dorg.mozilla:en-GB:official%26gbv%3D2%26ndsp%3D18%26tbs%3Disch:1

Скачать презентацию

Разделы презентаций

Pasta Production

Содержание

Слайды и текст этой презентации

Слайд 1Pasta ProductionNUFS 283: Food EngineeringGroup 3

Слайд 2Preview

Слайд 3IntroductionPasta is popular because it…Is nutritiousIs convenient to buy and

prepareHas a long shelf life

Слайд 4Inputs: IngredientsSemolina made from durum wheat WaterSalt

Слайд 5Inputs: IngredientsOptional:Eggs Spinach, tomato puree, chilli, mushrooms for flavourSubstitutes:Rice, corn,

spelt, kamut for semolina flourWhole grain, non-grain, or soy-bean flour

Слайд 6Selection of SemolinaSemolina preferential to other flours for itsParticle sizeHigh

protein content of 13-14% dwbMakes a less sticky dough during

Слайд 7Combining ingredientsThree steps involveMixingProcessingExtruding

Слайд 8Combining ingredients: Pre-mixingIngredients flows into mixer is regulated by a

volumetric or gravimetric doser0.180mm mesh sieve sifts the flour to

Слайд 9Combining ingredients: MixingBubbles are removed by a conventional dual shaft

mixer to prevent a weak and pale pasta from formingWarm

Слайд 10Mixing Calculation Must consider energy balance of inputs in order

to achieve desired properties:∑Mi ⋅Δhi =Mflour ⋅Δhw +M⋅Em − Qj ∆hw

Слайд 11Combining ingredients: ExtrusionGluten matrix develops, assuming dough was sufficiently hydrated

Слайд 12ExtrusionAn extruder ____ the dough.ConveyCompactsKneadsRelaxesExtrudes

Слайд 13ExtrusionHydrated semolina mixture drops directly onto the extrusion screwScrew brings

mixture to extrusion barrel, where it is compactedPressure increase from

Слайд 14Extrusion: Challenges yetDifficult to form uniformly kneaded doughSolution: apply a

kneading plateFriction between the walls, barrel, and screw increases the

Слайд 15ExtrusionLong pasta, like spaghetti are allowed a brief rest before

entering the die in the extension tubeThe pasta will be

Слайд 16Extrusion Die is used with an insert to shape pastaShape

of insert determines shape of pasta Circular for spaghettiInserts are

Слайд 17Extrusion Long pastas are left to stand on a spreader

which cuts them into uniform lengthsTrims result from uneven flow

Слайд 18DryingPurpose: to reduce moisture content to 12% to extend shelf

lifeLimits bacterial growthTo determine the amount of water to be

Слайд 19DryingFour factors involved:HumidityTemperatureTime exposure to heatAir flowAir flow and time

exposure affects humidity and temperature

Слайд 20Drying: Air flowDirect contact between air and the pasta enables