Pretzel Dough Extruder

Analysis of food extruder:
The extruder has a pair of screws and sleeves, which have the functions of mixing and kneading. After the raw materials enter the extrusion chamber, the materials are squeezed, rubbed, sheared, etc. between the screw sleeves, and the internal pressure continues to rise, up to 4Mpa, and the temperature continues to rise, up to 140 degrees. The temperature and pressure rise sharply within 3-7s, and the organizational structure of the material changes, causing further gelatinization of starch, denaturation of protein, destruction of crude fiber, and killing of harmful bacteria such as Salmonella. When the high-temperature and high-pressure material comes out of the discharge port, its pressure is suddenly released in an instant, and the water partially flashes. After cooling, the material has a loose and porous structure, and the expanded material is in the form of a mass, flocculent or coarse crumbs.

Puff snack extruder

Structure of extruder:
1. The feeder is to ensure uniform and stable feeding, and adjust the feeding amount according to the rated current value of the extrusion motor. Generally, an electromagnetic speed regulating motor or a frequency converter is used for speed regulation to change the feeding amount of the feeder. The outlet of the feed hopper often uses a spiral agitator to feed the extrusion and extrusion section.
2. The puffing chamber is composed of a screw, a screw sleeve, a template, a card bone, etc. The screw and the screw sleeve are both segmented, and the compression degree can be adjusted according to the type and requirements of the puffed feed to change the puffing degree of the puffed feed.

Puffed corn extruder

The basic principle of extrusion puffing:
The basic principle of extrusion puffing is: the grain raw materials containing a certain amount of water are sealed in the puffing machine, heated, pressurized or mechanically acted to make the material in a high temperature and high pressure state. In this state, all tissue components of the material have accumulated a lot of energy, and the material structure becomes soft. The water is in an overheated state. When the raw material comes out of the extruder, the pressure suddenly drops, the water in the raw material vaporizes instantly, and the volume expands rapidly. When the structure reaches the elastic limit, the bubbles burst, the hot steam escapes, the internal pressure drops, the bubbles gradually collapse, and the bubble walls are connected, but this process stops long before it returns to the original density. This is because the dough loses water and the temperature drops, the entire structure hardens, and the porous and loose sponge structure is fixed.
The change in the macroscopic structure of the grain volume can be expressed by the puffing degree. The expansion degree refers to the multiple of the volume increase of the product after expansion, which is expressed by the following formula: expansion degree = cross-sectional area of ​​the expanded product / cross-sectional area of ​​the extruder die orifice.
In general, when the expansion degree is above 5, the product is relatively loose. According to different process requirements, the expansion degree can be controlled between 10 and 20.

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