The basic function of the extruder

Coagulation: During the puffing process, food or feed ingredients can be tightly combined to form discrete pieces.

Degassing: Bubble-containing food or feed ingredients are removed during the expansion process.

Dehydration: During the expansion of general food or feed, the water content will lose 4%-7% on the original basis.

Expansion: The operating conditions and configuration of the extruder can control the density (such as sinking or buoyancy) of pet feed and aquafeed.

Gelation: Puffing can be used to gelatinize starch (from various sources, such as tubers or grains) during the processing of food or pet food.

Abrasive action: The raw material can be ground to a certain extent in the extruder during the processing of food or feed.

Homogenization: Homogenization of the extruder changes the structure of the unattractive material to a more acceptable form.

Mixing effect: During the puffing process, various extruders have a wide variety of screws to choose from, which can make the extruder produce the desired mixing amount.

Shape shaping: The extruder can produce a wide variety of product shapes by replacing the mold at the end of the expansion cylinder.

Shearing: For specific food or feed products, the special configuration in the extruder creates the ideal shearing action.

Characteristic change: The physical and chemical properties of the raw material change during the processing of the food or feed in the puffing system.

Heating and cooking: In the process of processing food or feed, the extruder can achieve the desired cooking.

Unification: By using a puffing machine to produce food or pet feed, different raw material production lines jointly produce products with characteristics.