The snack food production line is a hot-selling equipment in the current market. The extruder integrates multiple functions such as compression, mixing, kneading, shearing, melting, sterilization, puffing, and molding. It can all be completed in a very short time. Change of mold The shape and size of the product can be infinitely changed. It is widely used in the production of puffed food (pet food, fish feed, etc.).
The snack food production line can not only change the shape and state of the raw materials, but also change the molecular structure and properties of the raw materials, and form some new substances. When the food is placed in the extruder, as the heating and pressurization progress , the moisture in the grain grains is in a superheated state, and the grain grains themselves become soft. When a certain high pressure is reached and the expander cover is opened, the high pressure quickly becomes normal pressure. At this time, the superheated moisture in the grain grains suddenly evaporates. Violent explosion occurs due to vaporization. The infinite expansion pressure not only destroys the external shape of the grain, but also breaks the internal molecular structure of the grain, cutting the insoluble long-chain starch into water-soluble short-chain starch, dextrin and sugar. , so the insoluble substances in puffed food are reduced and the water-soluble substances are increased.
According to the recent development needs of the industry, snack food production lines can be generally considered from the following four aspects:
1. Scale applicability. The equipment used by puffed food processing enterprises in my country is mainly divided into three sizes: large, medium and small.
2. Safety applicability. Safety applicability is the mechanical safety, production safety and food safety in puffed food processing. 3. Complete set applicability. Complete set applicability is an important link to ensure continuous operation, balanced production, processing performance and product quality.
4. Hygienic applicability. It is a hygienic requirement for the mechanical structure during the design and manufacturing process of puffed food machinery.
It mainly includes hygienic requirements such as structural materials, surface structure, cleanability, durability, and inspectability of product contact surfaces and non-product contact surfaces;
