Puffed food machinery has the characteristics of wide use of raw materials, low maintenance costs, energy saving and power saving. The extrusion processing method is to use the driving force of the extruder screw to extrude the material forward. The material is mixed, stirred and rubbed, and high shearing action, so that the starch granules are disintegrated, and the temperature and pressure of the machine cavity are increased, and then it is instantly extruded with a certain shape of die hole.

The principle of puffed food is to use the change of instantaneous pressure at high temperature to make the food raw materials fluffy and crisp, increase the surface area, so that it is easy to grind into powder or use it for adsorption. The advantages of puffed food are obvious, especially the puffed food of grains, because it has undergone a high-temperature gelatinization process, it can be more convenient to digest and absorb; and it is easier to absorb water after drying, and it is better to make paste than to cook porridge directly before.

But the disadvantages are also obvious. Because of the large surface area, the adsorption capacity is strong. If you fry it, you will absorb a lot of oil (fat is easy to exceed the standard); if you season it, you will absorb a lot of seasoning (sugar and salt are easy to exceed the standard); if you put it in the air, it is more likely to oxidize. Therefore, puffed food is not harmful. If you can eat puffed food without seasoning, it is very healthy.

It is wrong to think that adding water during the puffing process of the puffed food machine is wet puffing, and not adding water is dry puffing. The wet puffing machine is based on the dry puffing machine and adds a conditioner. Its purpose is to increase the material temperature, soften and pre-mature the material, and add a certain amount of water.

Wet puffing is more efficient than dry puffing and has a longer service life for the spiral and puffing chamber wearing parts. The reason is that if the material puffing temperature is 130℃, the dry puffing needs to increase the temperature by 110℃ from room temperature (20℃) to 130℃; if the wet method is used, the temperature after conditioning is 80℃, and only the material temperature needs to be increased by 50℃. Therefore, the mechanical energy required for wet puffing is less than that for dry puffing, and more energy can be used to increase production; due to the softening of the material, the wear of the spiral, puffing chamber and other wearing parts is reduced, and their service life is increased.