Puffed Food Extruder Machine

Protein bar extruder machine Analysis:
The potato chips, snow cakes, shrimp strips, etc. that we usually eat are all puffed foods. The domestic nutrition community also calls puffed foods extruded foods and explosive foods. There are 4 types of puffed foods: baked type: made by baking or frying. Fried type: made by frying with edible oil. Extrusion type: the raw materials are directly extruded and puffed by an extruder. Color type: the first three types are used as embryos, and some auxiliary materials are added.

Food extruder manufacturers

Corn extruder machine explanation:
The diverse functions of the extruder make it widely used in feed, food and industry. Based on the extruder (dry method, wet method, single screw or twin screw), we introduce one or a group of functions in the puffing process. These functions are:
Coagulation: During the puffing process, food or feed raw materials can be tightly combined and condensed into discrete small pieces.
Degassing: Food or feed raw materials containing bubbles will be degassed during the puffing process.
Dehydration: During the puffing process of general food or feed, the water content will lose 4%-7% on the original basis.
Expansion: The operating conditions and configuration of the extruder can control the density (such as sinking or floating) of pet feed and aquatic feed.
Gelatinization: Puffing and cooking can gelatinize starch (from various sources, such as tubers or grains) during the processing of food or pet feed.
Grinding: During the processing of food or feed, the raw materials can be ground to a certain extent in the extruder.

Small food extruder machine

Cookie dough extruder machine classification:
Puffed food generally has a moisture content of 22% to 28% during the processing of food. After processing, it needs to be dried to make the moisture content reach 10% to 12% to adapt to the shelf life of the product. Under normal circumstances, if the water activity is lower than 0.91, most bacteria cannot grow. If the water activity is lower than 0.80, most molds cannot grow either.
Extruders are divided into single-screw extruders, twin-screw extruders, and three-screw extruders.
Single-screw extruders rely on their own speed to increase the temperature of the extrusion chamber, so the speed of single-screw extruders is generally very high, 400-600 revolutions per minute.
Twin-screw extruders and three-screw extruders rely on external heating systems for heating. Since both twin-screw extruders and three-screw extruders are variable frequency controlled soft starters, the speed per minute is only 240 revolutions, so external heating systems are required for heating.

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