The article presents the peculiarities of the kinetics of drying of liquid and pasty products on substrates by the example of drying corn liquid. The description of the operating conditions of experiments. The description of the character of the kinetic curves. Presents an analysis of their behavior that is associated with the mechanism of the formation on the surface of the dried product of the solid crust, dramatically slowing the rate of evaporation from the surface. Describes the effect of the drying on the surface color of the dried product.
Keywords: substrate, drying, pasta, semi-finished product, color, kinetics, cortex, layer