What Factors Affect Corn Snack Making Machine Working Efficiency

If the modulation speed is too fast when the corn snack making machine works, the material stays in the modulator for short time , it may easily produce much raw powder with high bulk density.

In contrast, if the modulation speed is too low, then the material stays in the modulator for longer time. It may be over- modulation puffed , and the puffed corn is white. The nutritional value of corn will be lost. If the CORN SNACK MAKING MACHINE pressure has high temperature , then puffed corn powder is over , puffed corn is white , and it will lose nutritional value ; vapor pressure temperature is too low , then the corn powder can be puffed enough to produce high starch and moisture content. If the spiral pitch and die diameter is too large, then the puffing may cause enough pressure to produce high starch and moisture content; oppositely, if the helical pitch and die diameter is too small, then the pressure is too high which may cause over puffing , and it may cause expanded puffed corn which is white , and may lose nutritional value. Puffed food is a new type of food in the late sixties, foreign food, also known as extrusion, spray blasting food, light food. It less moisture content of cereals, potatoes, beans, etc., as the main raw material, after they are pressed after the heat treatment of the raw material itself, the volume expansion of the internal structure has changed, processed, after molding made. Due to the porous structure of such foods fluffy, crispy texture, crisp and sweet, with some nutritional value, it provoked the children's favorite.

By cold emission in puffing, the moisture content will be lower; by heat emission in puffing, it is easy to cause high moisture content. So in the corn puffing process, high pneumatic air temperature and the big die size of the helical pitch have a greater impact on corn snack making machine. For more information, please visit: http://www.wintone-machinery.com