Cereal Extruder
Food puffing machines can puff a variety of raw materials with a high degree of automation.
- Product Introduction
Corn snack extruder
Cereals contain more cellulose, vitamins, and trace elements such as calcium and phosphorus. After extrusion and puffing, these ingredients are completely micronized, which improves the taste. After puffing, a series of texture changes are produced, making them light, crispy, and have a unique caramel flavor. Therefore, it is convenient to eat directly or mix them.
Different puffing equipment has different puffing degrees. Generally speaking, puffing equipment can control the time, temperature, and pressure of raw materials under heating and pressurization conditions, thereby affecting the puffing degree of raw materials. By adjusting the parameters of the puffing equipment, different degrees of puffing effects can be achieved.
Extruder for food
| Model | production capacities | Power | weights | sizes |
| 40 | 40-50kg/h | 5.5KW | 310KG | 1300*1200*1100 |
| 50 | 80-100kg/h | 7,5 kW | 330KG | 1350*1100*1200 |
| 60 | 120-150kg/h | 15kW | 360KG | 1350*110*1200 |
| 70 | 180-200kg/h | 18,5 kW | 410KG | 1500*1360*1250 |
| 80 | 200-240kg/h | 22kW | 460KG | 1500*1450*1250 |
| 90 | 400-500kg/h | 30KW | 800KG | 1650*1450*1300 |
| 135 | 500-700kg/h | 55kW | 1200KG | 1800*1550*1500 |
Chips extruder
The raw material ratio of puffed food also has a certain effect on the puffing degree. Some raw materials contain high moisture and starch content. These ingredients will expand under heating and pressurization conditions, thereby affecting the puffing degree of the final product. Therefore, the puffing degree of the product can be controlled by adjusting the raw material ratio.
The moisture content in the raw materials also has an important influence on the puffing degree. During the puffing process, moisture will be converted into steam under heating and pressurization conditions, thereby promoting the expansion of the raw materials. Proper control of moisture content can affect the puffing degree of the product.
During the puffing process, factors such as time and pressure under pressurized conditions will also affect the puffing degree of the raw materials. Generally speaking, higher pressure can promote the expansion of the raw materials, while lower pressure will inhibit the expansion. By adjusting the pressure conditions, the puffing degree of the product can be controlled.
Extruder in food industry
Extruder corn
It should be noted that different puffed food production processes and equipment may differ, so in the specific production process, adjustments and optimizations need to be made according to actual conditions. At the same time, in order to ensure the quality and taste of the product, strict quality control and testing are also required.
Compared with frying and puffing, extrusion puffing uses a lower temperature and is a purely physical process, which greatly reduces the production of harmful substances, has a lower oil content, and is relatively safer and more nutritious.
MIKIM is a food machinery manufacturer. If you have any questions or needs about our products, please feel free to call us for consultation.
Qualification & Honor
Hot Tags: cereal extruder, China cereal extruder manufacturers, factory, food extruder machine reliability, food extruder for food consumer experience, food extruder machine supplier, snack extruder, food extruder for instant noodles, food extruder for food transition
