Principle of extruder

1, less nutrition loss, be helpful for digestion, absorption, due to the extrusion belongs to the machining process of high temperature short time, almost no nutrients in foods are destroyed, appearance damage occurs, but also changed the internal molecular structure and properties of some of the starch into dextrin and maltose, facilitating the digestive enzymes into the human body. For example, the digestibility of crude rice without puffed was 75%, and the puffed rice increased to 83%. 

2, good taste, convenient grains contain more fiber, vitamins and trace elements of calcium, phosphorus, etc., this is very beneficial to human body, but the taste is poorer, grain after extrusion, make these ingredients thoroughly particulates, and produced some molecular degradation and structure change, make the water soluble strengthen, improve the taste and the expansion due to produce a series of quality and structure change and make it lighter, degeneration, with unique burnt flavour. After puffed products are hollow spongy structure, strong water absorption, easy to rehydrate, so it is more convenient to eat either direct or mixed. 

3, storage due to the extrusion process, easy to anabiosis to facilitate high extrusion, shear strength, friction, heat effect, starch granules in fully dissolved under the condition of low moisture content, gelatinization and part of the degradation, combined with extrusion die, materials by high temperature and high pressure of mutation to the atmospheric state and then momentarily "flash", which makes after pasting the alpha starch molecular structure, so it is not easy to produce the phenomenon of retrogradation, extrusion process of food processing time is short, the raw material moisture content is generally low, go against microbial growth, from raw material to the product, simple production process, the short line, basically no pollution, The puffed product has a low moisture content, usually 5-8%, which is not conducive to the production and reproduction of microorganisms. Therefore, as long as the preservation method is appropriate, it can be preserved for a long time.