You might be aware of the fact that extrusion is a process if not established accurately may prove to be a nip in the bud for food & beverages. It’s a reputed process in the entire snacking industry with all the food manufacturers and producers using different kinds of machines to make their food look visually appealing. For years, food extruder machines have been used for producing and manufacturing chipsticks, onion rings, and corn curls, while the twin-screw extrusion is commonly used for making little more advanced snacks with intriguing center fillings and textures.
Basic expanded products
Appropriately choosing the correct extrusion method could prove to be a little trickier. This is purely due to the fact that single screw extruders provide simplicity with an efficient cost of capital. However, twin-screw extruders normally provide adaptability with top-quality products. This is considered a foundational decision with long-term inferences and needs thoughtful consideration.
For organizations that monitor an existing need for mere small outputs for the products that are most common, single-screw food extrusion machinery is sufficient enough. But the businesses in this regard are infrequently unchanged, and many of the single screw operators face the conundrum when throughput, flexibility, quality, and variety of the machines are demanded to improved.
Do they want more single-screw machines that improve the overall volume but not the value – or shift to a twin-screw?
At this particular moment, I understand the fact that the majority of the people in the industry surely develop the switch to twin-screw processing. The possible benefits in this regard include the selection of a broader range of food ingredients, longer throughput, and added versatility, enhanced quality, surpassing process control and declined running costs. At this particular moment, I would suggest that a majority of the people are questioning themselves why they select a single screw in the first place.
Twin-screw extrusions are used for unprecedented products like sheeted snacks
You have heard this correctly. Both the twin and single-screw extruders normally create the temperature from the mechanical energy, working as a pressurized cook chamber, and describe the texture and shape of the product. The dissimilarity between the two different types of extrusion methods is, however, outstanding.
Having equipped with low retention time and a short barrel, single-screw sized extrusion machines provide moderately low quality of heat transfer and mixing. Twin-screw food extruders – with their intermeshed screw design – generate a large amount of shear to make sure that the ingredients are mixed up completely. They also generate a large amount of pressure, providing a heavier and a more controllable product at the die with the results showcasing a high-quality snack for the customers.
Single-screw extruders are quite easy to operate and maintain and can be primarily used to manufacture only unchallenging and direct expanded snacks being used for the most common formulations, particularly with granular free-flowing materials like maize grits.
The twin-screw extruders operate a more advanced and a broader range of ingredients like starches, oat flour, and fine particle sized materials.
Value-added co-extruded products are normally attainable through twin-screw extrusion
Twin-screw food extruder machines supply a higher potential throughput and savings in the entire stop and start procedure, wear, and cleaning. Twin-screw food & beverage machinery is capable of doing almost everything which a single-screw extruder can do and much more. The organizations that are progressive and developing at a considerable amount of speed normally opt for twin-screw extruding machines as a technology which they can effectively rely on as their businesses progresses in time.
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