Analysis of chia flour pasta drying kinetics

MARTINEZ, MARCELA; AGUIRRE, ALICIA; ARANIBAR, CAROLINA; BORNEO, RAFAEL

Lisboa

Congreso; II INTERNATIONAL CONFERENCE OF Ia ValSe-Food NETWORK Development of Food Ingredients From Iberoamerican Ancestral Crops; 2019

II INTERNATIONAL CONFERENCE OF Ia ValSe-Food NETWORK Development of Food Ingredients From Iberoamerican Ancestral Crops

The aim of this work was to study the impact of the different temperatures and evaluate the influence of partially defatted chia flour (PDCF) incorporation on pasta drying kinetics. Pasta was made by enriched wheat flour with different proportions of PDCF (0, 5 and 10) % and dried at 45, 55 and 65°C during 24 h. To describe a thin-layer drying behavior of pasta samples, the experimental data were adjusted to seven empirical models. The comparison between experimental and predicted moisture ratios based on their R2 values and their root mean square error (RMSE), showed that Midilli model was the most suitable model for describing drying behavior of samples. The results showed that temperature has a great influence on pasta drying kinetics. The drying rate of supplemented pasta was higher at higher drying temperatures (55 and 65) °C. The integrated equation of Fick´s second law was applied to explain the moisture diffusivity in samples. It was observed that the effective moisture diffusivity increased with increase in drying temperature, varied from 1.183E-08 to 2.357E-08 m2/s for samples dried at 55°C and 65°C compared to 6.361E-09 m2/s for samples dried at 45°C. It was also observed that supplemented pasta required greater energy activation Ea (5% PDCF: 42.45 kJ / mol; 10% PDCF: 59.06 kJ / mol respectively) to guarantee the water migration in drying process compared to non-supplemented pasta (0% PDCF: 36.64 kJ / mol).