Mathematical modeling of gluten-free noodles drying, influence of air velocity

Mathematical modeling of gluten-free noodles drying, influence of air velocity

Show other versions (1)

The drying kinetics of gluten-free pasta was modeled mathematically, and the influence of air velocity on experimental data was studied. Spaghetti noodles were made by mixing cassava starch, corn flour, milk powder, egg, margarine and xanthan gum, with water added. They were dried at 40° C and three...

Full description

Bibliographic Details
Main Authors: Chigal, Paola Soledad, Milde, Laura Beatriz, Brumovsky, Luis Alberto
Format: Online
Language:Spanish
Published: Facultad de Ciencias Exactas, Químicas y Naturales 2019
Subjects:
Drying
Gluten free noodles
Mathematical modeling
Thin layer equations
Secado
Fideos libres de gluten
Modelado matemático
Ecuaciones de capa fina
Online Access:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/464

Internet

https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/464

Similar Items