The History of Puffed Food

1.  The improvement of puffed food in china.  

Food puffing generation has a protracted records in our u . s ..in historical instances, frying was used as one of the essential methods for puffing food. due to various reasons, my usa's growth generation is growing slowly. till the quit of the Seventies that we begin the research on puffing technology and puffed meals. with the development of residing standards, people have better and better requirements for puffing amusement meals.

2. The improvement of overseas extrusion meals and puffing generation

As a new kind of meals processing era, extrusion generation has developed unexpectedly abroad. as early as 1856, ward within the united states applied for a patent on food puffing technology. all through the struggle of aggression within the 1930s and 1940s, japan used puffing era to manner corn and wheat, which were then pressed into military food. 

In the field of puffed ingredients, puffed snacks have evolved the quickest, and the annual output value of the us has reached more than one billion us bucks. in current years, overseas puffed foods produced via puffing era specially include: puffed staple meals, synthetic meat, potato foods, dehydrated apples, speedy ingredients, snack meals, immediately beverages, milk replacers and fortified meals. puffing era is likewise used to supply starch and system grains. these days, research on overseas meals puffing technology and its concept has been in a booming period.

3.The development potentialities of puffed snacks meals

The emergence of puffing technology may be stated to have unfolded a new manner for the software of grains, starches and different raw substances that we call coarse grains within the meals enterprise. 

Furthermore, puffed food generally desires to be seasoned, so the development of puffed meals processing enterprise will definitely drive the improvement of seasoning enterprise and packaging generation such as film. at gift, the usage of rice as a raw material within the production of puffed meals is likewise a research and development path of producers: eun et al. proposed to combine black rice and brown rice in equal quantities at the ift19.98 annual assembly, and add water to the moisture content material of 18%. then puff at 260r for six seconds to provide a puffed rice cake technique.

As the studies and improvement employees and manufacturers of puffed food, they need to awareness on marketplace studies and product upgrading, continuously fortify the research of puffing theory and era, and develop new uncooked substances, new system and new formulation to enhance their competitiveness.