Snack Puffing Machine

Snack puffing machine is a kind of puffed food processing equipment, such as processing daily life of rice, corn, soybeans and wheat. Heat is the main working principle is the mechanical energy into heat, rotating machines produced when food extrusion cooked, puffed food after most obvious feature is the larger size.

Classification:

1.Grain puffing machine: mainly used for expanded corn, yellow rice and other cereal grains.

2. Flour puffing machine: it is mainly used puffed wheat white flour, this extruder has called crisp fruit machine.

3. Soybean puffing machine: Its main use is extruded soybeans, and grain extruder is different, Soybean Extruder to contain oil installations, based on the high oil content of soybeans produced by a special machine.

Cereal puffing machine is based on the principle of differential pressure puffing made. Before each production requires the nozzle portion was heated to 150 ℃ and then started (after the operation start is not necessary to re-heat). In the machine feed chamber is squeezed, friction sufficient thermal energy required for its expanded, the maintaining of the temperature of the cavity 150 ~ 180 ℃), the work should be the first 30% moisture content was added 1 kg of starting material Explode, followed Join normal raw materials for production. Raw materials from the inlet chamber into the machine, forcing propelled by auger. Since the thread grooves of the screw and barrel is faded from deep, so the pressure will become larger, and while stirring, mixing, friction and shear to form a raw starch. Since the raw starch in the machine chamber is gradually warmed, so the starch paste, namely "α" of. (At this time the pressure increased to 10 kg / cm 2 or more), then a predetermined nozzle to suddenly depressurized to atmospheric pressure, so that free water within the sudden vaporization of tissue, expanded, formed like a hollow sponge, mesh structure. While the rapid cooling and hardening, semi-finished products made of puffed food.