| dc.description.abstract | Noodles and pasta drying with conventional method (dry air) has some disadvantages such as long drying time and very much influenced by weather condition. High temperature drying has been widely applied in pasta production. This method gives several advantages such as shorter drying time, increase productivity, and produce pasta with better cooking quality. In this study, corn spaghetti drying conducted at three levels of air velocity (1,29; 0,90; and 0,49 m/s), three levels of temperature setting (temperature level 6, 8, and 10), as well as two levels of drying position (vertical and horizontal towards the airflow). The cooking quality parameters being analyzed were cooking loss, elongation, and texture profile. Corn spaghetti drying using high temperature was significantly reduce drying time compared with conventional drying. Drying rate of corn spaghetti was increased when higher drying temperature used. Corn spaghetti drying rate could be represented well by the Page model thin layer drying equation. Drying position had an effect on corn spaghetti hardness when drying conducted in 1,29 m/s air velocity. While the combination of temperature and drying position had affected elongation of corn spaghetti when air velocity 0,49 m/s was used. The other drying condition were not influenced corn spaghetti cooking quality. | id |
