Basic Functions of Snack Puffing Machine

The various functions of puffing machines make them widely used in the fields of feed, food and industry. Based on puffing machines (dry, wet, single screw or twin screw), we introduce one or a group of functions in the puffing process. These functions are:

Coagulation: In the process of puffing, food or feed materials can be tightly combined and condensed into discrete pieces.

Degassing: Bubbles will be removed from food or feed materials containing bubbles during puffing.

Dehydration: In the expansion 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 expander can control the density (such as sinking or floating) of pet feed and aquatic feed.

Gelatinization: Puffing cooking can gelatinize starch (from various sources, such as tubers or grains) during the processing of food or pet feed.

Grinding: In the process of food or feed processing, raw materials can be ground to a certain extent in an extruder.

Homogenization: Homogenization of an expander changes the structure of unattractive raw materials and makes them into a more acceptable form.

Mixing function: In the process of puffing, there are a variety of screws to choose from in various puffing machines, which can make the extruder produce the desired mixing amount.

Pasteur sterilization and sterilization: In the process of food or feed puffing, raw materials can be pasteurized or sterilized by puffing technology.