Analysis of cracking and breakage in dried pasta: a case study
作者: A. BaianoA.G. Di ChioD. Scapola
作者单位: 1Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
刊名: Quality Assurance and Safety of Crops & Foods, 2019, Vol.11 (8), pp.713-717
来源数据库: Wageningen Academic Publishers Journal
DOI: 10.3920/QAS2019.1580
关键词: BreakageCrackDefectPackagingDried pastaQuality control
原始语种摘要: Cracks and broken pieces (crumbles) are among the main defects of dried pasta since they affect the quality perception of consumers already at purchase. They originate during drying as a consequence of non-uniform moisture and/or temperature distributions but also after drying due to the collisions among pasta pieces and with the plant surfaces. This work was aimed to highlight the critical points and to plan preventive solutions in order to reduce the frequency of these defects in rigatoni , mezzi rigatoni , zitoni tagliati , and maccheroni produced in an industrial factory. The results show that cracks and breakages significantly increased at pasta packaging (+335 and +100%, respectively) and cardboard box preparation (+60 and 30%, respectively), which represent the critical steps. The...
全文获取路径: Wageningen Academic Publishers 

  • pasta 糊剂
  • semolina 精制麦麸
  • dried 干燥的
  • gluten 谷朊
  • percentage 百分数
  • dramatically 戏剧性地
  • packaging 封装
  • respectively 分别
  • pieces 碎毛
  • Packaging 包装