Influence of drying method on the shelf life of artisanal pasta

Abstract

Efforts to optimize pasta drying often face challenges due to the complexity of operational variables. This study aimed to optimize conventional fixed-bed convective drying of artisanal pasta using a desirability function approach and assess the influence of drying methods on shelf life. Three methods were compared: optimized conventional fixed-bed convective drying (O-CFBCD), hot air microwave drying (HAMD), and convective tray drying (CTD). This study underscores the importance of exploring and regulating pasta quality parameters to meet both industry standards and consumer preferences for marketable products with sensory appeal. While all three drying methods show promise for producing quality pasta, there is a need for improved initial moisture control, particularly in the CTD condition, to ensure compliance with regulatory standards and mitigate microbiological risks associated with high water content. Over time, most sensory parameters exhibited enhancement, aligning with consumer expectations for high-quality products. This suggests that continuous monitoring and optimization of drying processes are essential for maintaining and improving pasta quality throughout its shelf life.