Food

Process:
Marjohn E. Lucidos
Pasta
Aljohn Jay Punongbayan
Production

Preview

Outline
Introduction
History
Types

of Pasta
Pasta Processes
Machine used

Introduction
What

is Pasta?

Introduction

P asta
is m a d e fro m fl o u r a n d w a te r.

in th e W est

in A sia

(It a ly , E n g la n d , F ra n c e , (J a p a n , C h in a , M a la y is ia ,
A u st ra lia , e tc .)
S in g a p o re , e tc)

P asta

N o o d les

Outline
Introduction
History
Types

of Pasta
Pasta Processes
Machine used

History

Marco Polo

History

Italian sailors
travelled a long way
for business.
Pasta

History
Pasta
Is

is popular because it

convenient to buy and prepare

Has a long shelf life
Is nutritious

Outline
Introduction
History
Types

of Pasta
Pasta Processes
Machine used

Types of Pasta
Penne comes from the latin
penna meaning feather or quill can
be lisce (smooth) or regate (ridges)
Macaroni elbows - Can be
topped with any sauce, baked, or
put in soups, salads and stir-fry
dishes
Rigatoni ("Large Grooved") Rigatoni's ridges and holes are
perfect with any sauce, from cream

Types of Pasta
Rotini ("Spirals" or "Twists") Rotini's twisted shape holds bits of
meat, vegetables and cheese, so it
works well with any sauce
Jumbo Shells - Best when stuffed
with your cheese, meat or
vegetables.
Bow Ties, Farfalle ("Butterflies") Bow Ties brighten any meal with
their interesting shape. Thick enough
for any sauce, or make into a salad

Types of Pasta
Spaghetti ("A Length of Cord) Spaghetti Bolognese The UK and
USAs favorite pasta dish.
Wagon Wheels, Ruote ("Wheels") Wagon Wheels make interesting
salads, casseroles and stir-fry dishes.
Add to soups, or simply top with
sauce
and
enjoy
Lasagne (From "lasanum," Latin for
pot) - Create new Lasagne casseroles
by using chopped vegetables,
cheeses and any kind of sauce.

Nutritional and Sensory

Quality
Nutritious
Carbohydrates
Protein
Vitamin

Iron
Folic

acid
Not fattening itself

Nutritional and Sensory

Quality
Ideal

food for diabetics, especially

whole grain products
Slow

digestion
Maintains steady glucose levels
Gradual insulin release
-carotene
Prevents

(vitamin A precursor)

many diseases
Immune function
Vision

Inputs: Ingredients
Semolina
Water
Salt

made from durum wheat

Inputs: Ingredients
Optional:
Eggs
Spinach,

tomato puree, chilli, mushrooms

for flavour

Substitutes:
Rice,

corn, spelt, kamut for semolina flour

Whole grain, non-grain, or soy-bean flour
for semolina to make it more nutritious

Outline
Introduction
History
Types

of Pasta
Pasta Processes
Machine used

Pasta Process
Flour Sifter
Machine
Dough Mixer

Flour Mixer
Hygrothermal
Processing Unit

Convective Dryer

Packaging

Pasta Processes

Mixing

and kneading
Extruding
Steaming
Drying
Packaging

Combining ingredients:
Pre-mixing
Ingredients

flows into mixer is

regulated by a volumetric or
gravimetric doser
0.180mm mesh sieve sifts the flour
to acquire a homogeneous dough
The flour and water is sent through a
high pressure pre-mixer to hydrate
the mixture

Combining
ingredients: Mixing
Bubbles

are removed by a conventional

dual shaft mixer to prevent a weak and
pale pasta from forming
Warm water (45-60C) is added to bring
the moisture content of the dough to
28-32%
Spaghetti requires 16-18 minutes in the
mixing chamber

Combining ingredients:
Extrusion
Gluten

matrix develops, assuming

dough was sufficiently hydrated

Extrusion
An

extruder ____ the dough.

Convey
Compacts
Kneads
Relaxes
Extrudes

Extrusion
Hydrated

semolina mixture drops

directly onto the extrusion screw
Screw brings mixture to extrusion
barrel, where it is compacted
Pressure

increase from to 2 MPa to

form a compact dough

Screw

continues to move dough

along to extension plate

Extrusion
Die

is used with an insert to shape pasta

Shape of insert determines shape of
pasta

Circular for spaghetti

Inserts

are coated with Teflon to

decrease friction and increase rate of
extrusion

Also prevents pasta from absorbing water

while being cooked

Extrusion
Long

pastas are left to stand on a spreader

which cuts them into uniform lengths
Trims result from uneven flow out from the
die

Are collected and brought back to mixer via

trim return system

Pastas

are then attached to sticks are

transfer to dryer

Pasta Processes

Mixing

and kneading
Extruding
Steaming
Drying
Packaging

Pasta Process
Flour Sifter
Machine
Dough Mixer

Flour Mixer
Hygrothermal
Processing Unit

Convective Dryer

Packaging

Steaming
It

is for glassiness, gluten activation and

as a result it increases strength
properties of products during drying,
storing and boiling.

Pasta Processes

Mixing

and kneading
Extruding
Steaming
Drying
Packaging

Pasta Process
Flour Sifter
Machine
Dough Mixer

Flour Mixer
Hygrothermal
Processing Unit

Convective Dryer

Packaging

Drying
Purpose:

to reduce moisture
content to 12% to extend shelf
life
Limits

bacterial growth

Drying
Four

factors involved:

Humidity
Temperature
Time

exposure to heat
Air flow
Air

flow and time exposure affects

humidity and temperature

Drying: Air flow

Direct

contact between air and the

pasta enables the most efficient
method of drying due to the greater
surface area

Drying: Humidity
Wet

hot air (40-70% w/w)

Prevent product from cracking at
high temperatures

Drying: Exposure
Time
High

temperatures requires shorter

exposure time
Rapid

drying may form cracks in the dough

and result in a brittle the final product

Low

temperatures requires longer

exposure time
Moulds

development, especially on the

inner parts

Drying: Temperature
Needs

to be regulated because

Too

high: damage product and destroy

nutrients
Too low: expensive and inefficient
Ranges

from 32-110C

Drying: Temperature
Regulations
Short

pastas are regulated by:

Being

on a shaking pre-dryer to
decrease time exposure to high
temperature in drier

Long

pastas are regulated by:

Pre-dried

with blast of air for 30-60

minutes
Dried at 55-82C

Pasta Processes

Mixing

and kneading
Extruding
Steaming
Drying
Packaging

Pasta Process
Flour Sifter
Machine
Dough Mixer

Flour Mixer
Hygrothermal
Processing Unit

Convective Dryer

Packaging

Packaging
Dry pasta is fed by inclined belt
conveyor to Packaging and weighing
machine bin. Packaging and weighing
machine weighs and packs paste in
packets with the capacity of up to 20
packets/minute.
Belt
conveyor
for
packed products takes finished packets
filled with paste away from the machine.

Outline
Introduction
History
Types

of Pasta
Pasta Processes
Machine used

Machine Used
Flour Sifter Machine
It is a device for separating wanted
elements from unwanted material or for
characterizing the particle size distribution of a
sample, typically using a woven screen such as
a mesh or net or metal.The word "sift" derives
from "sieve". In cooking, a sifter is used to
separate and break up clumps in dry
ingredients such asflour, as well as to aerate
and combine them.

Machine Used
Dough Mixer
A dough mixer is an appliance
used for household or industrial
purposes. It is used for kneading
large quantities of dough. It is
electrical, having timers and various
controls to suit the user's needs.

Machine Used
Dough Mixer

Machine Used
Pasta Extruder
It is a process by which a set of
mixed ingredients are forced through
an opening in a perforated plate or
die with a design specific to the food,
and is then cut to a specified size by
blades.

Machine Used
Pasta Extruder

Machine Used
Hygrothermal Processing Unit
This unit is for pasta processing
by overheated steam for glassiness,
gluten activation and as a result it
increases strength properties of
products during drying, storing and
boiling.

Machine Used
Hygrothermal Processing Unit

Machine Used
Convective Dryer
automates production process to the
extent of completely ready production
output.
Control and speed regulation of the
belts, temperature and humidity is
performed automatically at all stages
of drying due to set parameters

Machine Used
Pneumatic

conveyor placer loads pasta

on the belt where it is heated up to 6070 degrees, and remove moisture
intensively. Fans set on the cover of the
chamber vent humid air from pasta,
moving along upper section, and direct
it either into the outside drawing
system or into the section of
thisconvection dryer

Machine Used
Convective Dryer

Machine Used
Packaging and Weighing Machine
are

machines that complete stages of the

packaging process. It include filling machines,
sealing
machines,
wrapping
machines,
strapping machines, labelling machines and
coding machines.
Packaging machines have advantages such as
reducing labor costs associated and increasing
the efficiency of the packaging process through
the use of automation.

Machine Used
Packaging and Weighing Machine