Puffed Food Machinery And Equipment

Model
DF50-28D DF62-28D DF72-28D
Capacity (kg/h)
60-100 200-350 350-500
power (kw)
37 90 110

Send Inquiry

Product Introduction

Product Introduction

Puffed food, also known as extruded food, explosive food, etc., is a new type of food developed in recent years. It uses grains, beans, potatoes, vegetables, etc. as raw materials, and is processed by puffing technology to produce a wide variety of crispy and delicious foods. Although puffing technology belongs to physical processing technology, it can not only change the shape and state of the raw materials, but also change the molecular structure and properties of the raw materials, and form some new substances.

Product Parameters

Model	production capacities	Power	weights	sizes
40	40-50kg/h	5.5KW	310KG	130012001100
50	80-100kg/h	7,5 kW	330KG	135011001200
60	120-150kg/h	15kW	360KG	13501101200
70	180-200kg/h	18,5 kW	410KG	150013601250

Puffed food has less loss of nutrients and is easy to digest and absorb. Since the extrusion puffing process is a high temperature and short time (HTST) process, the raw materials are heated for a short time, and the nutrients in the food are less damaged. The extrusion puffing process degrades the molecular structure of macromolecular substances such as starch, protein, and fat to varying degrees. The gelatinized starch caused by the puffing operation will not age (i.e., regenerate) after being placed for a long time, because the microcrystalline bundle structure of the starch is destroyed after puffing, and it is not easy to form microcrystalline bundles after the temperature is lowered, so it is not easy to age.

After a short period of extrusion and puffing, the protein in the food is completely denatured and forms a porous structure, which increases the action sites of the enzyme, thereby improving the digestibility and utilization rate of the protein.
In addition, puffed food is treated with high temperature and high pressure, which can kill microorganisms and inactivate the activity of enzymes. At the same time, the moisture content of the puffed food is reduced to less than 10%, which greatly limits the growth and reproduction of microorganisms and is conducive to improving the storage stability of food.