Food extruder operation control

The control of the operating parameters of the extruder includes: control of the temperature and humidity of the raw material entering the extruder; control of the temperature and pressure of each section of the extruder; control of the maximum point of dough viscosity in the extruder; extrusion speed control of extrudate temperature and time in each section; time control when the product temperature rises to the maximum extrusion temperature and temperature control at the final outlet.

In principle, the longer the dough stays in the extruder, the more energy it can absorb and the temperature will rise. In addition, the higher the pressure, the higher the temperature of the dough, resulting in more puffing of the extrudate, smaller pores and softer texture. Conversely, low pressures result in low puffing temperatures. When other conditions are the same, the degree of expansion decreases, the pores become larger, the bubble wall is easily broken, and the texture is hard.

There are ways to adjust the extruder pressure, such as increasing the die hole. Diameter or increasing the number of die holes will reduce the pressure, and increasing the rotational speed can increase the pressure, because the food must be operated in a low temperature environment, so it must be in a low temperature warehouse.

Jinan DAYI Machinery Technology Co., Ltd. is located in the beautiful city of Jinan. The company has been engaged in the research and development of food production line machinery and production technology for a long time, the company's standard production technology, the operation concept of automatic control, and the focus on the development of stable and reliable production equipment. The company's designers have long-term experience in design, development, debugging and production, and have responsible on-site engineering personnel engaged in production and debugging work, and can provide you with standardized design, production, and debugging processes.