The influence of factors such as the modulation speed of the extruder on the bulk density
The impact of extruder speed, steam pressure and temperature, Screw pitch, die hole size, and hot or cold discharge on bulk density (moisture content, raw meal production, and over-expansion) is crucial in the pelleting process. Understanding these factors helps optimize the quality and nutritional value of the final product. 1. If the modulator speed is too high, the residence time of the material inside the modulator becomes too short, leading to insufficient conditioning. This can result in a bulk density that exceeds the desired standard. On the other hand, if the modulator speed is too slow, the material stays in the modulator for too long, causing excessive expansion. This may lead to puffed corn that appears white and loses its nutritional value. 2. High steam pressure and temperature can cause the corn flour to expand excessively, resulting in a pale color and reduced nutritional content. Conversely, if the steam pressure is too low, the corn flour may not puff enough, leading to higher levels of raw meal and moisture content. This is often related to the mechanics of the puffing process. 3. The size of the spiral pitch and the diameter of the die holes play a significant role in the expansion process. If these dimensions are too large, the internal pressure may be insufficient, leading to inadequate expansion and higher levels of raw powder and moisture. If they are too small, excessive pressure can cause over-expansion, again resulting in a loss of nutritional value and a white appearance in the puffed corn. 4. The method of discharge—whether cold or hot—also affects the final moisture content of the puffed corn. Cold discharge, which involves a larger fan air volume and longer cooling time, typically results in lower moisture levels. In contrast, hot discharge, with less airflow and shorter cooling time, can lead to excessive moisture retention, which may affect the texture and stability of the product. By carefully adjusting these parameters, manufacturers can achieve the desired balance between expansion, moisture content, and bulk density, ensuring a high-quality end product that meets industry standards and retains its nutritional value.
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