Note on pet food extruder in use

Puffed food extruder still has a lot of nutritional value for many raw materials processing, but many need to pay attention to the puffing process, to master the time required for its control, as well as temperature and humidity need to consider the only way to maintain the stability of product quality, when the puffed soybean, need to pay attention to what problems?
1. The water content of soybeans is 12.5%-14%, and the impurity content is not more than 25%.
2. The particle size of the material entering the chamber is greater than 3-6 mm to achieve constant quality and improve production capacity.
3. In the production process, the time of raw materials staying indoors and the temperature in the container should be recorded to ensure the constant quality. Under normal circumstances, the raw material stays in the room for no more than 30 seconds, the maximum temperature duration is 5~6 seconds, the last section of the temperature is 130~145℃, the water content of the product is less than 8%. Appropriate amounts of water can also be added during processing.
4. Extrude whole soybeans to a high temperature, thus reducing their temperature should be as soon as possible to prevent over-ripening of the product, the destruction of the protein cooling. It should be noted that with wet puffing after the higher moisture content of the product, drying should be sufficient, cooling process, water to reach the safe warehouse.
Expanded feed can reduce the risk of animal disease, improve the performance of animal production, improve the titer of inferior raw materials and reduce the cost of feed.