There are two types of expansion of food extruders: dry expansion and wet expansion. Which one to choose depends on the actual situation. The first thing to look at is the function of the extruder you use. Take soybean as an example:
Which method to choose depends on the moisture of the soybean. When the moisture content of the soybean is high, it is better to use the dry method to puff, which is beneficial to the evaporation of water and the reduction of the moisture content of the soybean powder.
The wet puffing mainly uses steam in the conditioner, and the cooked material enters the puffing chamber. However, the product after compression and puffing has a high moisture content and must be dried and cooled.
When the moisture content of soybean is low, wet expansion can be used, because by adding steam, it is easy to adjust the quality, it can increase the yield per unit time, and it has a stronger destructive effect on some anti-nutritional factors, and can further improve and improve the soybean powder. Nutritional value.