Extrusion type puffing device

Abstract

An extrusion-type puffing machine for food or forage is composed of extruding cavity, extruding screw bolt, flow-stabilizing extruding-out unit with extruding hole, extruding nozzle, cutting blade close to the outer side of said nozzle and driven by motor, the heat exchanger and converge part between said flow-stabilizing extruding-out unit and extruding nozzle, and casing with inlet and outlet of cold medium.

Description

technical field [0001] The invention relates to a food and feed machinery, in particular to a mechanical device for puffing water-containing materials such as food raw materials and feed raw materials. Background technique [0002] In the puffing processing of food and feed, the products are required to be highly mature products. Eating highly mature food or feed is conducive to improving the final absorption rate of nutrients and improving its taste, especially for aquatic animals, whose digestive tract is relatively short , Whether the product is ripe or not has a great influence on the growth of aquatic animals. In the puffing process, it is also necessary to consider the specific properties of the product, such as the viscosity of the product, to ensure that the product has good stability in water when it is fed to aquatic animals, does not collapse in water, and does not lose the nutritional content of the product before eating. Another example is the product To ensure...

AI Technical Summary

Problems solved by technology

Its disadvantage is that the degree of expansion of the product depends on many factors, such as the formula of the material, the bulk density characteristics of the raw material, the process parameters during extrusion, the structural shape of the extrusion screw, the extrusion nozzle, and the internal wear state; especially It is the change of the formula of the material and the internal wear state that make the processed product change and difficult to predict, so it is difficult to ensure that the product has a reasonable degree of expansion during production. Therefore, the specific properties of the product (such as sinking characteristics) are difficult to control; In addition, There is a contradictory relationship between the maturity degree of the product and the degree of expansion. The most feasible way to increase the degree of product maturity is to increase the pressure and temperature of the material before the extrusion nozzle, but the increase in temperature will cause excessive expansion of the material after the extrusion nozzle. At present, only the method of reducing the output can be used to ensure that the pressure reached before the extrusion nozzle and the temperature of the material are controlled within a certain range, so as to control the expansion degree of the material, which results in a large increase in the output of the extrusion equipment when producing puffed products. decline, and at the same time the degree of maturation of the material cannot be well guaranteed

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