Resumo

CHIGAL, Paola S.; MILDE, Laura B.  e  BRUMOVSKY, Luis A.. Mathematical modeling of gluten-free noodles drying, influence of air velocity. Rev. cienc. tecnol. [online]. 2019, n.32, pp.1-10. ISSN 1851-7587.

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 air velocities: 0.4; 0.8 and 1.5 m/s. A decrease in drying times as the air velocity increases was observed. The data were adjusted to three semi-empirical mathematical models of thin layer; for the three velocities analyzed, the Page´s equation was selected as the best fit. The parameter k of Page´s equation presented dependence with the air velocity while the parameter n was considered constant. The results obtained could be used to predict the drying time of the pastas analyzed.

Palavras-chave : Gluten free noodles; Mathematical modeling; Thin layer equations..

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