Oziq-ovqat mahsulotlarida ekstuder

In terms of food processing, extrusion technology encompasses two categories: hot and cold extrusion, which explains the desired product characteristics. During hot extrusion, raw materials are exposed to high temperatures and pressures, which results in the cooking and gelatinization of the starches, thereby improving digestibility and formation of expanded products such as puffed snacks and breakfast cereals. Holbuki, sovuq ekstruzozda issiqlik sezgir ozuqa moddalari va ingredientlarga tegmaslik uchun past harorat qo'llaniladi . {{}} {{}}

Bu ushbu shaklni xamirni xamirga yoki oshqozon barlarini tayyorlash uchun ishlatilishi kerak, masalan. issiq ekstruziya jarayonlari yoki aksincha, oxirgi mahsulotning sifatlariga bog'liq; Shu nuqtai nazardan, mahsulot to'yimli bo'lishi kerak bo'lganda, mahsulot tarkibida bir sovuq ekstruziya tanlangan holatlarda bitta issiq ekstruziya tanlangan bo'lsa, bitta sovuq ekstruziya .