Pasta Drying Machine/ Noodle Drying

The Importance of Drying Noodles or Pasta

Drying noodles is an important step in the manufacturing process, but it can be challenging to do effectively. That's why many companies are trying to invest in noodle dryers for industrial use. These machines can quickly and efficiently remove the moisture from...

Noodle Drying Machine using Airtek Drying

Noodles Dryer Machine Noodle Drying is important to prolong the shelf life of the starchy product. Airtek Noodle Drying Machine / Dehydrator has a precise & fully automated drying process keeping the right amount of moisture, texture & taste. How noodles are...

Noodle & Pasta Drying Machine for Faster Production Line

The most crucial process that determines the quality of pasta manufacture is drying the pasta.

The drying of pasta entails dehydration while maintaining the pasta’s organoleptic qualities. As a result, it’s critical to dry the pasta at a low temperature.

It’s critical to keep an eye on the process at all times: time, ventilation, humidity, interior temperature, external temperature, and so on are all factors to consider while making ideal dry pasta.

All of these variables are monitored by an electronic control system which Airtek Dehydrator fully automated system has in our pasta dryers.

The cabinet can be used to wrap, pre-wrap, and dry short, long, and filled pasta, as well as pasteurized pasta before packaging.

History of Pasta Drying

Pasta is a sort of noodle that has been around since 1154 and is a mainstay of traditional Italian cuisine. The term “pasta” is often used to describe a wide range of pasta recipes. Pasta is typically created from an unleavened dough of durum wheat flour and water, which is molded into sheets or various forms, then cooked and eaten in a variety of recipes. It can be made with flour from various cereals or grains, and instead of water, eggs can be used. Pastas are classified into two types: dried (pasta secca) and fresh (pasta fresca) (pasta fresca).

Dried pasta can also be classified as factory-made pasta because it is frequently created in big volumes that require massive machinery with greater processing capabilities to manufacture. Dried pasta, as opposed to fresh pasta, is mostly sent to other areas and has a longer shelf life. Semolina flour and water are included in the ingredients for making dried pasta. Eggs can be used to add taste and richness, but they are not required. Dried pasta, unlike fresh pasta, must be dried at a low temperature for many days to evaporate all of the moisture, allowing it to be stored for longer.

The moisture and temperature of the air, as well as the humidity and temperature of the product, are the most important physical states for pasta drying technologies. All drying processes must consequently follow the laws governing the phenomena of these physical states. In a nutshell, drying pasta entails employing heat and ventilation to modulate and control the evaporation of water from the product.

How long does dry pasta last?

The drying technique doesn’t add much to the lifespan of fresh pasta if you merely lightly dry it before cutting or cooking it. Cook your pasta the same day for the finest results and the freshest product. Fresh pasta can also be stored in the refrigerator for up to 48 hours. If you cook it any longer, the fresh pasta will begin to deteriorate.

Dry pasta has a different shelf life than fresh pasta! Because most fresh pasta recipes use for eggs, they won’t survive as long as shop-bought dried pasta, but you can preserve dry pasta made from scratch for months!

Dry pasta in MULTIPLA LINE

The “Multipla” line, which comes in multiple versions with outputs of 150-200-300-500 kg/h, is known for its high versatility, small overall dimensions, and ease of operation. The “Multipla” line allows for the production of standard, short-cut pasta shapes as well as special shapes such as “penne” and “cannelloni” using appropriate cutting devices, spaghetti and other long pasta shapes, tagliatelle and angel hair in nests or skeins, lasagne, and “Bologna” type pasta using specific accessories and complementary machines (e.g. bow-tie shapes).

Drying pasta in CONTINUOUS LINES

The automatic, continuous lines for the production and drying of short-cut pasta from 300 to 1.000 kg/hr were engineered and manufactured to meet all of the producers’ requirements for ease of operation, simplicity, and quality of the artisanal plant to be part of a more industrial and automated project while still maintaining a very valid quality-to-price ratio.

The line’s technical and technological specifications include: a single-screw extruder with a patented centrifuge and vacuum mixer for screw feeding, a vibrating tiers pre-dryer, a continuous dryer with thermo-resistant polyester mesh mats, two technological areas with independent climate control probes, pre-drying, drying, and stabilization areas, and an ambient air cooler. Pasta drying times vary depending on the form and drying temperature used; they can be customized and kept in a variety of ways.

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