Single Screw Extruder in Food Industry

Model
40 50 60
Capacity
40-50KG/H 80-100KG/H 120-150KG/H
Power
5.5KW 7.5KW 15KW
Weight
310KG 330KG 360KG

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Product Introduction

Mechanism of extrusion puffing technology:

The material containing a certain amount of water is pushed by the screw in the sleeve of the corn extruder machine, blocked by the discharge mold and the interception device in the sleeve, and heated by the friction heat from the outside and the material, the screw and the sleeve, so that the material is at a high temperature of 3-8MPa and 120-200℃, and can reach a higher temperature as needed.
Because the pressure exceeds the saturated vapor pressure at the extrusion temperature, the material will boil and evaporate the water in the extrusion barrel.
Under such high temperature, shear force and pressure, the material is in a molten state. When the material is forced out of the die mouth, the pressure suddenly drops to normal pressure, and the water flashes at this time, producing a situation similar to "explosion", and the product expands accordingly.

Product Parameters

Model	Weight	Dimension
MK-40	310KG	130012001100MM
MK-50	330KG	135011001200MM
MK-60	360KG	13501101200MM
MK-90	800KG	165014501300MM

The water evaporates from the material, taking away a lot of heat, so that the material instantly drops from the high temperature during the extrusion process to a relatively low temperature of 80°C. Due to the decrease in temperature, the material solidifies and forms from the state during extrusion, and maintains the shape after expansion.
The ingredients of extruded puffed food are mainly starch. Therefore, the formation of the puffed state is mainly completed by starch. Under high temperature and high pressure, starch particles first gelatinize, and then under the action of high temperature and high shear, the molecules combine and cross-link to form a network structure. After extrusion, cooling and solidification, this structure becomes the skeleton of the puffed food structure, and the ingredients in other raw materials are filled in it.
Therefore, the starch content in the raw material directly affects the degree of expansion of the product. In the case of no starch in the raw material, basically no puffing effect is produced.

The use of puffing technology can make corn and sorghum, which originally contain more cellulose and vitamins, become fluffy and soft. The Maillard reaction produced during the puffing process increases the color, aroma and taste of the food. This improves the practical quality and makes the food have a unique flavor of lightness, crispness and rich aroma.
The extrusion process is a typical high-temperature, high-pressure and short-time process, which limits the material processing, so that almost all the nutrients in the raw materials are retained in the final product. At the same time, the high-temperature and short-time process can still reduce undesirable product factors such as harmful enzymes and microorganisms.