| 摘要 |
1. Process for working up into digestible food or feed, dry powders of flours containing starch, protein, sugar and fat on twin-screw extruders with co-penetrating, counter-rotating screws of conical or parallel design. The process is defined by the fact that the raw material is cooked with total moisture of 10 % to 20 % or preferably 12 % to 16 % in case of flour, or 13 % to 20 % with high protein containing mixes and with less than 12 %, preferably maximum of 10 % or still preferred 2 % to 5 % with substances containing sugar or consisting totaly of sugar to be fed into the extruder, the maximum temperature at which the raw material can be fed into the extruder being 100 degrees C, the maximum temperature to which the raw material during transference through the extruder is heated up is maximum of 130-230 degrees C, the process being further characterized by the extrudate being transferred from the extruder's exit into a mixing and shearing zone, in which the product is subjected to a mixing and shearing action, under a pressure of minimum 30 kg/cm**2 and maximum of 500 kg/cm**2 or preferably of 200 kg/cm**2 to 300 kg/cm**2 and under a temperature increase in the product obtained in between entrance and exit of the mixing and shearing zone of 10 degrees C to 100 degrees C, preferably of 50 degrees C. The process is further characterized by the fact that the extruder twin-screws are basically transferring and not mixing or shearing the raw material, and that the raw material is conducted through a die after transference through the mixing and shearing zone and that the residence time of the raw amterial through the twin-screw extruder and the mixing and shearing zone is in between 15 to 60 seconds. |
