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espanolSe modelo matematicamente la cinetica de secado de pastas libres de gluten, y se estudio la influencia de la velocidad del aire sobre datos experimentales. Los fideos espagueti fueron elaborados mezclando fecula de mandioca, harina de maiz, leche en polvo, huevo, margarina y goma xantica, con agregado de agua. Se secaron a 40° C y a tres velocidades de aire: 0,4; 0,8 y 1,5 m/s. Se observo una disminucion del tiempo de secado a medida que aumenta la velocidad del aire. Los datos se ajustaron a tres modelos matematicos semi-empiricos de capa fina, se selecciono como mejor ajuste la ecuacion de Page (R2 = 99%) para las tres velocidades analizadas. El parametro k de la ecuacion de Page presento dependencia con la velocidad de aire mientras que el parametro n se considero constante. Los resultados obtenidos podrian ser utilizados para la prediccion del tiempo de secado de las pastas analizadas. EnglishThe drying kinetics of gluten-free pasta was modeled mathematically, and the influence of air velocity on experimental data was studied. Spaghetti noodles were made by mixing cassava starch, corn flour, milk powder, egg, margarine and xanthan gum, with water added. They were dried at 40° C and three air velocities: 0.4; 0.8 and 1.5 m/s. A decrease in drying times as the air velocity increases was observed. The data were adjusted to three semi-empirical mathematical models of thin layer; for the three velocities analyzed, the Page´s equation was selected as the best fit. The parameter k of Page´s equation presented dependence with the air velocity while the parameter n was considered constant. The results obtained could be used to predict the drying time of the pastas analyzed.

Modelado matemático del secado de fideos libres de gluten, influencia de la velocidad del aire