Jinan Datong Company - Puffed Food Machinery

Personnel from Jinan Datong Puffing Machinery Equipment introduced the effects of adjusting speed, steam pressure temperature, screw, die hole, and hot and cold exhaust on the bulk density (moisture content, raw material powder output, over-expansion) of the puffing machine.

1. If the conditioning speed is too fast, the residence time in the conditioner is too short, resulting in insufficient conditioning and puffing, which easily produces raw powder and causes the bulk density to exceed the standard; if the conditioning speed is too slow, the material stays in the conditioner for too long, leading to excessive conditioning and expansion, causing the puffed corn to turn white and lose its nutritional value.

2. If the steam pressure and temperature are too high, the corn flour expands excessively, causing the puffed corn to turn white and its nutritional value to decrease; if the steam pressure and temperature are too low, the corn flour does not expand enough, leading to excessive powder and moisture content (analysis of the contact puffing machine principle).

3. If the screw pitch and die hole diameter are too large, the pressure is insufficient to cause expansion, resulting in raw material and excessive moisture content (analysis of the expander principle); if the screw pitch and die hole diameter are too small, the pressure during expansion is too high, causing excessive expansion, and the puffed corn turns white, thereby losing its nutritional value.

4. Expanded corn cold exhaust (large fan airflow, long cooling time) results in lower moisture content, while expanded corn hot exhaust (small fan airflow, short cooling time) tends to cause excessive moisture content.

If you want to learn about other aspects of puffing machinery equipment, you can consult the staff of Jinan Datong Machinery Equipment Co., Ltd., and we will serve you wholeheartedly!