Working principle of twin-screw food puffing machine equipment

There are many brands, types, and flavors of puffed food. Many people enjoy eating it, especially children. Puffed food machinery can process everyday staples such as rice, corn, soybeans, and wheat. Its main working principle is converting mechanical energy into thermal energy. The heat generated by the machine's operation cooks and expands the food. A notable characteristic of puffed food is its increased volume. Puffed food machinery has multiple functions and is widely used in fields such as food, feed, and industry. Based on the extruder, let's explore the functions in food or feed processing. Let's take a look at the twin-screw extruder!

Agglomeration: During the extrusion process, food or feed can be tightly bound together to form discrete pieces. Deaeration: Air bubbles in food or feed ingredients are removed during the extrusion process.

Dehydration: Generally, during the extrusion of food or feed, moisture content is reduced by 4%-8%.

Expansion: The operating conditions and structure of the extruder can control the bulk density (e.g., sinking or floating) of pet food and aquatic feed.

Gelatinization: Extrusion cooking can gelatinize starch during the expansion process of food or pet feed.

Grinding: During food or feed processing, ingredients can be ground to a certain extent in the extruder. Homogenization: The homogenization effect of the extruder transforms the structure of unattractive ingredients into a more acceptable form.

Mixing: During the puffing process, different types of puffing machinery have multiple screw options to choose from, which allows the extruder to achieve the required mixing amount.

Sterilization and disinfection: During the puffing of food or feed, raw materials can be sterilized or disinfected using puffing technology.