Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 2
During final drying, the pasta is passed through several chambers, where it is subject to a
powerful hot and dry airstream that removes up to 25 – 30 % of the initial moisture. This last
phase is carried out at variable temperatures, which may exceed 80 ºC. The temperature and the
duration of the cycle vary according to the type of technology employed and the type of pasta
required. Depending on the kind of production line, drying can be performed in separate
chambers or in an uninterrupted tunnel, subdivided into three continuous stages.
The design of production lines vary depending on the shape of the pasta, e.g. lines for long pasta
have spreaders to hold the strips straight and to keep them apart, and lasagne, nest and tangle
pasta lines have special layouts and lines producing short pasta so have initial kneaders. At the
end of the drying line, a cooling chamber lowers the temperature of the dried pasta before it is
conveyed to storage silos. The pasta is then transferred for primary packaging, using sheets of
plastic or cardboard boxes, before secondary packaging, palletisation and storage prior to
dispatch. The dry pasta production process is summarised in Figure 2.17.
For egg pasta, the production process is the same as that for other dry pastas, except for the
presence of an automatic measurer for the egg mixture [150, Unione Industriali Pastai Italiani,
2002].
Receipt of water Receipt and storage
of semolina
Distribution of water
Recovered
scraps
Storage, transport and
sifting of semolina
Receipt of egg
products
Storage and
transportation of
egg products
Dough mixing (addition of water)
Pressing, extrusion or lamination
Drying and tempering
Storage of dry unfinished product
Packaging
Secondary packing
Palletisation
Receipt of other
ingredients
Preparation of
other ingredients
Storage and internal distribution External distribution
Figure 2.17: Summary of the dry pasta production process
[183, CIAA-UNAFPA, 2003]
2.2.8 Starch
Receipt of packaging
materials
Starch is a high molecular mass carbohydrate produced naturally by plants as an energy reserve.
Starch and its derivatives are used in several sectors including food, feed, paper and board,
textiles, pharmaceuticals and cosmetics. Purified starch is usually a white powder. Starch and its
derivatives can be used for thickening, binding, gelatinising, colouring, anti-crystallising and for
sweetening in the food industry. Physically or chemically treated or modified starches are
produced to specifically enhance some functional properties. Hydrolysis of starch by acid or
enzymes yields a variety of sugar syrups called liquid sweeteners, which can also be dried, and
be used in confectionery, drinks, baby food, dairy or baked products. Incomplete hydrolysis
yields a mixture of glucose, maltose and non-hydrolysed fractions. Germ is a co-product of the
manufacture of starch, and can be used to produce oils. Other co-products are fibre, gluten and
de-fatted meal which are all used or sold on for other uses, including animal feed.
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