1 Puffing method The choice of puffing method mainly includes dry puffing and wet puffing. Which one to choose depends on the actual situation, first depends on the function of the puffing machine you use. At present, we use the PHG135 dry extruder of Wuhan Commercial Machinery Plant and the TPH135 high-efficiency extrusion extruder of Jiangsu Muyang Group Co., Ltd., which can be used both as a dry process and as a wet puffing process. According to the moisture of soybeans, when the moisture content of soybeans is high, it is better to use dry method to puff, which is beneficial to the evaporation of water and the reduction of moisture content of soybean powder. The wet puffing mainly uses steam in the conditioner, and the cooked material enters the puffing chamber. However, the product after compression and puffing has a high moisture content and must be dried and cooled. When the moisture content of soybean is low, wet expansion can be used, because by adding steam, it is easy to adjust the quality, it can increase the yield per unit time, and it has a stronger destructive effect on some anti-nutritional factors, and can further improve and improve the soybean powder. Nutritional value. 2 Temperature and time adjustment The expansion temperature and time are mainly adjusted according to the moisture content of soybean. When the moisture of soybean is high, the quality of soybean powder is required. The method of curing is to increase the ripening without adding steam. Temperature, slow processing speed, and extended post-maturing time. In practice, we have found that when the moisture content of soybean is between 14% and 16%, the processing temperature is gradually increased to 150-160 °C for 6-7 minutes. If the moisture of soybean is below 13.5%, the temperature can be lowered. 120 to 130 ° C, time is 5 to 6 min, will achieve better curing effect. 3 The degree of ripening test The purpose of raw soybean maturation is to effectively destroy some of the anti-nutritional factors, improve its utilization rate, and enable better performance of livestock and poultry after eating. However, if it is overcooked, it will cause some amino acid damage. For example, when excessively heated, the damage to lysine, arginine and cystine is large, and the digestibility of methionine, isoleucine and lysine is decreased, and the food intake is reduced. If the degree of ripening is not enough, some anti-nutritional factors in soybeans, such as trypsin inhibitor, lipoxygenase, urease, etc., cannot be effectively destroyed, which seriously affects the utilization rate, so it is necessary to test the degree of ripening. Generally, the urease activity in soybean powder is determined to determine the degree of ripening. At present, there are many kinds of detection methods, and the pH increasing method and the phenol red method are more commonly used. The value of the pH method for urease activity in China's feed standards shall not exceed 0.4. Many studies have shown that urease activity is only in the range of 0.03 to 0.4, which is the best for feeding. However, it is better to use the urea-phenol red qualitative method to detect the activity of urease in the feed production plant. Therefore, the method is simple and rapid, the technical level is not high, easy to master, and it can also achieve the purpose of detection in production, and is suitable for popularization. 4 The effect of puffing on conventional nutrients of whole-fat soybeans As can be seen from Table 1, the moisture content of the soybeans we use is relatively high. Generally, according to national standards, the moisture of soybeans should be below 13.5%, because it is new soybeans, so processing The moisture content of the soy flour is also somewhat high. From the data calculation, the raw soybeans were dried up by 34%, and the crude fiber was reduced by 36%. Because of the instant of puffing, the water in the feed loses its restraint at high temperature, the hydrolysis of crude fiber, and the intermolecular bond are broken, resulting in a large decrease in the content of water and crude fiber, which is also an important reason why the soybean can be improved after being puffed. one. The protein increased slightly, mainly due to the decrease in moisture content, but the fat content remained essentially unchanged. Table 1 Determination of some items of soybean and soybean meal % Project raw soybean soybean powder Moisture 14.23 9.38 Crude protein 36.65 37.21 Crude fat 17.02 17.11 Crude fiber 6.72 4.35 Loss rate 5.67 1.5 After curing, the soy flour should be noticed after the ripening. Soybean powder should not be packed immediately after it comes out. Because the temperature of the soybean powder is high, it usually has 85~95°C, and it is easy to dissipate the heat. The coke in the middle of the high temperature bag will cause partial ripening and protein denaturation, which will affect its utilization and palatability. After the soybean powder is puffed, it should be cooled and then packaged. Special care should be taken to ensure that the moisture content of the product after wet expansion is high and must be sufficiently dried and cooled to achieve safe storage of moisture. 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