Furosine as marker of quality in dried durum wheat pasta: Impact of heat treatment on food quality and security – A review
Drying is a widely used technique in food manufacturing to preserve food stability by minimizing physical
and chemical changes during storage. In dried pasta production, drying is a crucial operation for the quality
of the end-product. The traditional drying methods use low temperature (less than 60 °C) and long treatment
times (for up to 60 h depending on the pasta shape); but on large-scale retail trade production, the high/very
high temperature (75–100 °C or ≥ 100 °C) and short-time (for 10 to 3 h) drying processes are widely