Advisor
Stefano Curcio
Research Topic
Pasta Drying Process Modelling
Research Abstract
The aim of the research is to accurately describe the pasta drying process, in order to identify which are the best operating conditions able to return a high quality product, capable of preserving the main nutritional and organoleptic properties typical of the raw materials used and that could lead to a reduction in energy consumption which, from an industrial point of view, characterizes food drying processes.
It is therefore planned to formulate a physical-mathematical model aimed at gaining a detailed description of the drying of multiple pieces of dough interacting with the drying medium as well as with each other.