Pretty cool stuff... What should I Google to find more info on the science behind that? I wld love to make some healthy puffed rice at home without the frying. From what I can see in this video, I guess that wld take industrial grade machines to enforce steam extrusion!
Hey man!! thanks for the info! however i have one question: why do they use steam rather than an electric resistance, both of them heat the outside wall of the barrel. Unless, the steam is introduced inside the barrel at a later stage.
While we might know the true answer to this, we might be able to speculate. In large scale factories, they tend to already have steam on site so it wouldn't be an added cost to use the steam available where as electric resistance would be an added energy cost. That's at least a educated guess. Thanks for watching!
Actually, all extruders are electrically heated. Water is added to starch-based foodstuffs, either in the hopper as a premix or injected somewhere along the barrel length. Think of the extruder as a continuous pressure cooker. At the die exit, the water used to "cook" the starchy materials now flashes off as steam. This also causes the low density "puff" of many dry snack foods. An industrial application makes water-soluble packing peanuts in the same fashion - they are largely made of starch.
Pretty cool stuff... What should I Google to find more info on the science behind that?
I wld love to make some healthy puffed rice at home without the frying. From what I can see in this video, I guess that wld take industrial grade machines to enforce steam extrusion!
Hey man!! thanks for the info! however i have one question: why do they use steam rather than an electric resistance, both of them heat the outside wall of the barrel. Unless, the steam is introduced inside the barrel at a later stage.
While we might know the true answer to this, we might be able to speculate. In large scale factories, they tend to already have steam on site so it wouldn't be an added cost to use the steam available where as electric resistance would be an added energy cost. That's at least a educated guess. Thanks for watching!
Actually, all extruders are electrically heated. Water is added to starch-based foodstuffs, either in the hopper as a premix or injected somewhere along the barrel length. Think of the extruder as a continuous pressure cooker. At the die exit, the water used to "cook" the starchy materials now flashes off as steam. This also causes the low density "puff" of many dry snack foods. An industrial application makes water-soluble packing peanuts in the same fashion - they are largely made of starch.
Thanks for that explanation!