How does the short cut pasta production line incorporate drying processes, and what are the temperature and humidity controls?

Once the pasta is extruded and cut, it must undergo drying to reduce its moisture content to the appropriate level. This is typically achieved through continuous drying systems, such as rotary drum dryers, belt dryers, or fluidized bed dryers. The pasta is transferred from the cutting or shaping section to the drying section where it is carefully processed to remove moisture while retaining its structural integrity and preventing over-drying, which can cause cracking or brittleness.

Temperature is one of the most critical factors in the drying process. The initial drying stage often uses lower temperatures to gently remove surface moisture without causing rapid drying that could crack or warp the pasta. The typical temperature in this early stage may range from 30°C to 40°C (86°F to 104°F), depending on the type of pasta and its thickness. This controlled, low-temperature drying helps to preserve the natural texture of the pasta and prevents any irreversible damage to the product. After the initial drying phase, the temperature gradually increases in the final drying stage to complete the process. Temperatures in this phase can range from 60°C to 80°C (140°F to 176°F). These higher temperatures ensure that the pasta is adequately dried without over-drying, which could lead to loss of texture, color, or nutritional content. The use of airflow is also essential. Proper airflow ensures that the temperature is evenly distributed across the pasta, reducing the risk of uneven drying. Ventilation systems are often integrated into drying units to facilitate uniform airflow, which helps in the even distribution of heat and moisture removal.

Humidity is equally important in the drying process. Excess moisture retention in pasta can lead to spoilage, clumping, or deterioration of the texture, while over-drying can result in brittle pasta that breaks easily during handling or cooking. Humidity control systems in the drying section ensure that the pasta's moisture content is brought down to an optimal level, typically around 12% to 14% for most dry pasta products. During the drying process, the humidity in the drying chamber is carefully regulated. Sensors placed within the drying units constantly monitor the relative humidity levels. If the humidity becomes too high, the system automatically adjusts the airflow or exhaust settings to expel excess moisture. Similarly, if the humidity level is too low, the system can reduce the airflow to retain more moisture in the pasta and prevent over-drying. For more precise control, humidity sensors may be located in various parts of the drying system, allowing the operator to monitor and adjust conditions in real time. These systems help to ensure that the pasta maintains its desired texture and quality by preventing it from becoming too dry or retaining too much moisture.

Many modern pasta production lines use multi-stage drying systems, where the pasta undergoes different phases of drying at varied temperatures and humidity levels. In a typical setup, the pasta will first be exposed to low-temperature drying for the removal of surface moisture, then undergo medium-temperature drying to further reduce moisture content, and finally, a high-temperature drying phase ensures that the pasta is fully dried and ready for packaging. Each stage of drying may have its own temperature and humidity settings optimized for specific pasta shapes. For instance, thicker pasta types or larger shapes may require longer drying times at lower temperatures compared to finer or smaller pasta varieties. Multi-stage drying ensures that the pasta is evenly dried and that the internal moisture content is reduced gradually, which helps in maintaining both quality and shelf stability.