Types and functions of expanders
Common Classification
First: corn puffing machine: it is mainly used to puff corn, yellow rice and other miscellaneous grains and cereals.
Second: flour puffer: it is mainly used to puff wheat white flour, this puffer has called crispy fruit machine.
Third: soybean puffer: it is mainly used to puff soybeans, and grain puffer is different, soybean puffer contains oil device, according to the high oil content of soybeans made a machine.
Fourth: feed puffer: mainly used to puff fish, shrimp, pet food and other special breeding granular feed production.
Expanding machine function introduction
Cohesion: In the process of puffing, the food or feed materials can be tightly combined and cohesion into discrete small pieces.
Degassing effect: food or feed materials containing air bubbles will be removed during the puffing process.
Dehydration: In the general food or feed expansion process, the water content in the original basis will be lost 4% -7%.
Expansion: The operating conditions and configuration of the puffing machine can control the sparse density (e.g. sinking or floating) of pet feed and aquafeed.
Gelation: Expansion cooking can paste starches (from various sources, such as tubers or grains) during the processing of food or pet feed.
Grinding: Ingredients can be ground to a certain degree in an extruder during the processing of food or feed.
Homogenization: The homogenizing action of the extruder changes the structure of the unattractive raw material into a more acceptable form.
Mixing: During the extrusion process, the various extruders have a wide range of screws to choose from, allowing the extruder to produce the desired amount of mix.
Pasteurization and Sterilization: During the food or feed expansion process, the raw material can be pasteurized or sterilized by the expansion technology.
