The Method Of Food Processing Through Puffing Technology --Wenger Puffing

1, The principle of Wenger puffing technology
The core principle of Wenger puffing technology is to use the instantaneous pressure relief under high temperature and high pressure conditions to quickly vaporize the moisture inside the material, thereby producing a puffing effect. Specifically, before entering the extruder, the material undergoes preheating treatment to increase its temperature. Then, the material is sent into the high-temperature and high-pressure expansion chamber, which is subjected to extremely high temperature and pressure in a short period of time. When the material reaches a certain temperature and pressure condition, the pressure inside the expansion chamber is suddenly released, causing the water inside the material to quickly vaporize and the volume to expand rapidly, thereby achieving the expansion of the material
2, The application of Wenger puffing technology
Wenger puffing technology is widely used in the field of food processing, mainly for producing various puffed foods such as potato chips, corn chips, rice and fruit. These foods not only have a unique taste and rich nutrition, but also have good storage performance and are deeply loved by consumers. In addition, Winger puffing technology can also be applied in the field of feed processing, producing various puffed feed to improve the digestion and absorption rate and growth performance of animals. With the advancement of technology and changes in market demand, the application fields of Winger puffing technology will continue to expand and improve.