Part 2. Modern pasta presses.

Exercise 1. Translate the following words and word-combinations without a dictionary.

Vacuum press, control panel, extrude – extruder - extrusion, blocking mechanism, press productivity, model, ingredient proportioning system, circulation.

Reading. Read the text and say what types of pasta presses are the most popular in Ukrainian pasta manufacturing industry.

Modern pasta presses differ in their capacity (from 25 to 200 kg/h), construction, and work mode.

For example, model with capacity 25 kg/h usually has no separate dough kneader bin, the bladed shaft is mounted in the processing chamber. When the shaft rotates in one direction, dough is kneaded; when the shaft rotation direction is reversed, the dough is fed to the worm chamber, after which it is extruded through the dies and is fed to the cutting device.

Pasta presses of the output of 40 and 60 kg/hour (Figure 42) differ only in the size of the die and worm chamber. High-power drives of ingenious design allow to make next portion of the dough in the kneader bin, while the press is running. The dough may be moved to the processing chamber by turning aside and overturning the kneader bin. Water cooling system prevents overheating of the dies, ensuring their long service in continuous mode. The kneader and processing bin are covered on the top, and a blocking mechanism switches off the main driver when the cover is open. Receiving trays are mounted above the blower in the upper part of the predryer bin and continuous blowing prevents macaroni from sticking together.

Figure 42. Pasta press ROSS MP-60.

Today the most popular model is the vacuum press having capacity of 65/120 kg/hour (Figure 42a) with deaeration in the processing bin. The new press may operate in two modes both at ambient, and lowered pressure. In a vacuum press the processing bin (where the ready dough is placed) may be closed air-tight and the pressure in it lowered to 20 - 30 kPa. The tiniest air inclusions are removed from the dough at vacuumizing. As a result ready pasta products are stronger and have better appearance (smooth glassy surface like in high quality Italian pasta). Besides, the extrusion die in the press is mounted vertically enabling production of lengthy pasta - long vermicelli, spaghetti, noodles. When the vacuumizing mode is switched-off the press productivity is increased to 120 kg/hour.

Modern Ukrainian plants employ vacuum pasta presses with vacuumizing of the whole process sequence - from flour loading to obtaining ready product (Figure 43b).

Figure 43. a) Pasta press MP-120; b) Vacuum pasta press

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The press is provided with three vacuumized bins – flour bin, kneader bin and processing bin in which the dough is leavened and fed to the worm. Besides, this model is equipped with an ingredient proportioning system and includes a flour sifter as a part of standard equipment set. The press extrusion die may be mounted in the upright position, which allows to produce pasta of feather type or long-cut spaghetti.

In modern automatic processing the objective is to dry the extruded product, containing 31 percent moisture, to a hard product of about 12 percent moisture. If moisture is removed too rapidly, the dried product may tend to "check" or split. If moisture is removed too slowly, souring or mold growth may occur. Proper drying is therefore ensured by adjusting air circulation, temperature, and humidity. Drying procedures differ for long and short macaroni. In the continuous process, after a first hour in which a crust is formed to protect against mold infection, slow drying is practiced.

Exercise 2. Translate the following word-combinations.

A part of standard equipment set, the press extrusion die, by adjusting air circulation, a high-power drive of ingenious design, pasta of feather type, to ensure the long service in continuous mode, shaft rotation direction, with deaeration in the processing bin, the tiniest air inclusions, to switch off the press, to overturn the kneader bin, to run the press.

Exercise 3. Complete each sentence with a word or phrase from the box.

ingredient proportioning system blocking mechanism bladed shaft

water cooling system kneader bin

1. The ___ of a MP-60 may turn aside and overturn.

2. The ___ allows to switch off the main drive when the cover is open. 3. An ___ of modern pasta presses allows to weigh and dose ingredients. 4. ___ is necessary to prevent overheating of the dies.

5. The main part of the press with small capacity is usually the ___.

Exercise 4. Checking facts and ideas. Decide if these statements are true or false.

1. Modern pasta presses output is from 20 to 300 kg per hour.

2. There are pasta presses with vacuumizing of essential stages and with vacuumizing of the whole process.

3. The form of the pasta depends on the die design.

4. The vertical die mounting enables to produce long pasta products.

5. The function of water cooling system is to prevent overheating of the dies.

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