What are the extruder puffing methods way?

What are the extruder puffing methods

With the continuous progress and development of the society, the use of puffed food machinery is more and more. Do you know the method of puffing food extruder? Now we will introduce some related methods.

There are two kinds of puffing: dry puffing and wet puffing. Which one to choose depends on the actual situation. The first thing to look at is the function of the dryer you are using. In the case of soybeans, which method should be chosen, depending on the water content of the soybean. When soybean moisture is higher, it is best to use drying method to blow dry, which is conducive to the evaporation of moisture and reduce the moisture content of soybean powder.

Wet expansion mainly uses the steam in the dryer, and the clinker enters the expansion chamber. However, the compressed and puffed product has a high moisture content and must be dried and cooled.

When the soybean moisture content is low, wet puffing can be used because by adding steam, it is easy to adjust the quality, it can increase the yield per unit time, it has a strong damaging effect on some factors, and can further improve the nutritional value of soybean flour.

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