Equipement alimentaire pufflé en acier inoxydable entièrement automatique ekomi moko ya ba équipements ya emballage indispensable na marché ya biloko ya kolia
Full automatic stainless steel puffed food equipment has also risen with it, and quickly occupied the packaging machine market with the advantages of fast and efficient, becoming one of the indispensable packaging equipment. And its development will also drive puffed food to more health and safety. The packaging machine can be applied to all aspects of our lives. Our food, clothing, housing and transportation. The various items that appear in our lives are carefully packaged by packaging Masini. Na ntembe te, yango ezali komonisa na ntembe te makoki oyo ezangi ndelo ya bokeli ya mombongo ya biloko ya kosala na kati ya biloko, ekozala na makoki ya kopesa misala ya malamu mpo na bomoi na biso na ndenge ya monene, kasi bokeli ya bisaleli ya bopanzani ya bilei ezali kaka te na esengo ya ntango oyo, ekolanda malamu mbongwana na biso na masengami ya bomoi ekokisi mingi ya bamposa na biso.
Bilei oyo esalemi na biloko ya kolia oyo esalemi na fpuffed ezali pete mpo na kolia: sima ya kopupola, mbuma ya mabe ekomi bilei ya kolamba, mpe ekoki kosalama mbala moko na mayi ya kotɔka, to kosala na bilei oyo ekangami, to kosala yango na bilei ndenge na ndenge nsima ya mwa mosala, pete ya kolia.
Taux ya préservation mpe digestibilité ya ba nutriments ezali likolo : ndenge nini procédé ya puffing ebatelaka ba nutriments, taux ya préservation mpe digestibilité ya biloko ya kolia oyo evimbaka ezali relativement eleki, elingi koloba que processus ya puffing ezali na effet moko te na nutrition ya biloko ya kolia. digestibilité ezali likolo koleka oyo epanzani.
Nini ezali makambo oyo ezali na bopusi likoló na lolenge ya bilei mpe ya bopanzani ya bilei oyo etondi na biloko?
1. Effet ya composition ya matière première na taux ya expansion : ndakisa, pona biloko ya kolia, facteur influençant ezali contenu total ya amylose. na traitement ya loso oyo evimbaki, effet ya contenus ya humidité na taux ya ko souffler ezali très important. loso na bran peelé ekomata na ebandeli na taux ya kofukama lokola ba augmentations ya humidité; Nsima ya kokoma na nivo moko boye, ekokita lokola motango ya mai emati. bisaleli ya bilei oyo epanzani na bibende oyo epalangani mobimba oyo esalemi na ndenge ya automatique .
2. Technologie ya traitement: Température ya gélatinisation ya amidon, bomati ya composante ya mafuta ya kolia na mbuma, etc.
3. Biloko ya kolia oyo evimbaki:
① Screw: The pressure, shear force and heating temperature of the equipment during the pressurization process have an influence, but a relatively important factor is the length and diameter of the screw, and secondly, the speed of the screw also plays a key role. The faster the speed, the higher the temperature, the lower the residence time, the lower the torque, the greater the℃of expansion, and the lighter the product.
2 Koleisa: Na molangi moko, na ba conditions mosusu oyo ebongwanaki te, soki alimentation emati, pression ekomata, degré ya expansion ekokoma na se, mpe couleur ekokoma molili.
In the process of puffed food processing, the direct cause of unqualified puffed food is the seasoning problem. Due to the particularity of the puffed food processing technology, it has to go through high temperature or even high pressure, and the semi-finished products have no problem in the microbiological indicators.After adding various flavoring seasonings, the microbial indicators suddenly increase or even exceed the standard, which shows that the seasoning directly affects Quality of products. Secondly, during the processing of puffed small foods, due to the addition of inappropriate food additives, such as aluminum-containing leavening agents, the aluminum content of the product will be too high. Some are exposed to alloys with lead and tin. At high temperatures, the lead will vaporize and may contaminate puffed food. There is also a source of aluminum that has not attracted widespread attention, that is, artificial food colors, their aluminum lake water-soluble pigments are precipitated on alumina prepared colorants. In addition, there are some processing sites with extremely poor sanitary conditions, and some foods are sour and spoiled under adverse conditions. As long as our food manufacturers pay attention to the above problems of automatic stainless steel puffed food equipment, we can avoid them as much as possible.