1 Extrusion technology: extrusion extrusion is through the snack extruder external force on the food raw materials to do work, so that the temperature of the food rises, forming a high temperature and high pressure state, and then suddenly end the external force, stop doing work, so that the food suddenly cooling down to normal, thereby changing the internal structure and physical and chemical properties of the food.

2 Frying puffing technology: frying puffing is mainly through the high temperature in the frying process to vaporize the water of food raw materials to form crisp puffing products.

3 Air puffing technology: Air puffing is to reduce the moisture content of food raw materials to a certain extent through drying technology, and then through pressure heating, so that the food inside and outside are in a high temperature and high pressure balance state, and then instant decompression to normal, so that the water in the raw materials flash, thus forming loose, porous, crisp puffing products.

4 Microwave puffing technology: microwave puffing is the use of microwave technology to make food raw materials absorb microwave energy after rapid heating, resulting in rapid evaporation of water inside the food, food inside and outside the formation of pressure difference, vaporized water vapor under the action of pressure, quickly move to the outside of the food, so that food forms a porous, loose texture.

5 Composite puffing technology: composite puffing technology refers to one or more kinds of food processing technology and puffing technology combined use, to overcome the single use of a certain puffing technology shortcomings and product quality problems, effectively reduce the nutrition of food raw materials in the process of damage, improve food production efficiency and product quality.

However, in actual production, various processes mix and complement each other, so as to achieve the perfect effect of the product,In reality, food processing factories also use puff making machine to produce delicious snacks.

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