Resumen
Tortillas made of nixtamalized dough flour were dried with hot air
impingement through a Radial Jet Reattachment (RJR) nozzle. Two exit angles
of +10° and +45° were studied. The effect of the temperature (200 and 250
ºC) and airflow rate (5.7 and 9.1 g/s) in texture and color was evaluated. No
significant differences were found in whiteness, hardness, crispiness, and
crunchiness of the dried tortillas. Higher drying rates have been obtained with
+45º nozzle and with higher air temperature and airflow rate. The
impingement drying using RJR nozzles is a promissory method to produce a
crispy baked tortilla.
impingement through a Radial Jet Reattachment (RJR) nozzle. Two exit angles
of +10° and +45° were studied. The effect of the temperature (200 and 250
ºC) and airflow rate (5.7 and 9.1 g/s) in texture and color was evaluated. No
significant differences were found in whiteness, hardness, crispiness, and
crunchiness of the dried tortillas. Higher drying rates have been obtained with
+45º nozzle and with higher air temperature and airflow rate. The
impingement drying using RJR nozzles is a promissory method to produce a
crispy baked tortilla.
| Idioma original | Inglés estadounidense |
|---|---|
| Título de la publicación alojada | Radial jet reattachment impingement drying of corn tortillas. |
| Editorial | IDS’2022 – 22nd International Drying Symposium |
| Páginas | 1-6 |
| Número de páginas | 6 |
| Estado | Publicada - 26 jun. 2022 |