Fishery Feed Pelletizing Line

The processing of puffed food is basically divided into three categories: physical method, chemical method, and microbiological method. The physical method mainly refers to extruding, heating, crushing, bonding, etc. of the raw materials; the chemical method is to denature starch, degrade protein, etc.; the microbiological method refers to fermenting a certain raw material. Here is a brief introduction to the puffing process in the physical method:
Puffing is a food processing method, which is to put the processed food into a closed container, heat and pressurize it, and then suddenly reduce the pressure. The water in the food vaporizes and expands, so that many small holes appear in the food, making it crispy and becoming puffed food. The basic principle is to make the raw materials suddenly reduce the pressure under heating and pressurization to make them expand.

 

 

 

 

 

 

 

 

The main purpose of the puffing process for dog food is:
1. Improve the palatability of pet food;
2. Change or improve the nutritional value of pet food;
3. Improve the digestion and absorption rate of pets to food;
4. Change the shape and structure of pet food to make it easy for pets to eat;

 

 

 

 

 

 

5. Change the content of different nutritional indicators of pet food, such as: reduce the water content to increase the shelf life of the food, which is conducive to storage;
6. Change the bulk density of food, increase the bulk density of food by extrusion granulation and briquetting;
7. Kill various molds, salmonella and other harmful substances to improve the safety and hygiene of pet food;

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