Puff Corn Extruder Machine

Puff corn extruder machine
Food extrusion and puffing is a process in which food materials are placed under high temperature and high pressure in an extruder, and then suddenly released to normal temperature and pressure to change the internal structure and properties of the materials. These materials are usually made of grain raw materials, such as rice, corn, wheat, beans, etc., and mixed with water, protein, trace elements and other ingredients. The extrusion processing method is to use the driving force of the extruder screw to extrude the material forward. The material is mixed, stirred, rubbed, and subjected to high shear, so that the starch granules disintegrate. At the same time, the temperature and pressure of the machine cavity increase, and then it is instantly extruded with a certain shape of die hole.

Puffed corn extruder

Puff extruder
Extrusion and puffing machinery can process various puffed foods, which are suitable for processing in many food production fields such as snack foods, instant cereal foods, convenience foods, and soy products. By simply changing the mold, the product shape can be changed to produce products with different shapes and patterns. Therefore, the product range is wide, the variety is many, the colors are complete, and a series of products can be formed, which is conducive to production and marketing flexibility.
Extrusion processing integrates feeding, transportation, processing, and molding, and it is continuous production, so it is highly efficient.
Extrusion processing is carried out in a closed container. During the operation of the equipment, except for a small amount of raw material waste when starting and stopping the machine, there is generally no waste of raw materials, and no pollution will be caused by exhaust gas and wastewater discharged into the environment.

Puffed food extruder machine

Puff snack extruder
Since extrusion puffing is a high-temperature and short-time processing process, the nutrients in the food are almost not destroyed, the appearance is destroyed, and the internal molecular structure and properties are also changed. It reduces the loss of nutrition and is conducive to digestion and absorption.
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 it light, crispy, and has a unique caramel flavor. Therefore, it is more convenient to eat directly or mix it with water.
Due to the high-intensity extrusion, shearing, friction and heating during the extrusion process, the material suddenly changes from a high-temperature and high-pressure state to a normal-pressure state, and an instantaneous "flash evaporation" occurs, so it is not easy to produce a "resurrection" phenomenon. From raw materials to products, the production process is simple, the assembly line is short, and there is basically no chance of pollution. The water content of the expanded product is low, and this state is not conducive to the production and reproduction of microorganisms. Therefore, as long as the preservation method is proper, it can be preserved for a long time.

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