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Pasta is a wonderful food to eat, especially with an excellent
sauce. Because of its slow carbohydrate release, it is an excellent
food to consume, especially for diabetics. Pasta quality is assessed
in terms of its cooking - clear cooking water, no sediment in the
cooking pot at the end of the correct amount of cooking, and a
cooked pasta with a uniform colour and firm (al dente) mouth
feel. For the manufacturer of pasta, achieving this is no easy task.
Pasta making involves a complex process of mixing durum semolina
with water, extrusion and drying. The drying is a complex four-stage
process, which, even today, is only poorly understood. This Website
is about the research and development being undertaken within CSIRO
Mathematical and Information Sciences to build mathematical models
of the drying process. The goals include modelling the stresses that
occur during drying, and reducing the wastage in manufacturing.
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