Improve Food Puffing Degree
Improve Food Puffing Degree
In the production process of puffed food, uneven product discharge and spraying often occur, which affects the puffing degree and effect. Today, I will share with you some troubleshooting methods.
First point: Control of puffing equipment
Different puffing equipment has different puffing degrees. Generally speaking, puffing equipment can control the time, temperature and pressure of raw materials under heating and pressurization conditions, thereby affecting the puffing degree of raw materials. By adjusting the parameters of the puffing equipment, different degrees of puffing effects can be achieved.
Second point: Raw material ratio
The raw material ratio of puffed food also has a certain effect on the puffing degree. Some raw materials contain high moisture and starch content, which will expand under heating and pressurization conditions, thereby affecting the puffing degree of the final product. Therefore, the puffing degree of the product can be controlled by adjusting the raw material ratio.
Third point: Moisture control
The moisture content in the raw materials also has an important influence on the puffing degree. During the puffing process, moisture will be converted into steam under heating and pressurization conditions, thereby promoting the expansion of the raw materials. Proper control of moisture content can affect the puffing degree of the product.
Fourth point: pressure control
During the puffing process, factors such as time and pressure under pressurized conditions will also affect the puffing degree of the raw materials. Generally speaking, higher pressure can promote the expansion of the raw materials, while lower pressure will inhibit the expansion. By adjusting the pressure conditions, the puffing degree of the product can be controlled.
It should be noted that different puffed food production processes and equipment may differ, so in the specific production process, adjustments and optimizations need to be made according to actual conditions. At the same time, in order to ensure the quality and taste of the product, strict quality control and testing are also required.
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