Puffing is a food processing method. The processed food is put into a closed container, heated and pressurized, and then suddenly decompressed. The water in the food evaporates and expands, causing many small holes in the food to become crispy and become puffed. food. The basic principle is to let the raw material suddenly decompress when heated and pressurized to make it expand.

Puffing technology, as a new type of food processing technology, began in 1910. It was applied to pet food in the United States in the 1950s. The United States began to use the extrusion principle to produce pet food in the early days, that is, the use of extruder The screw and screw sleeve extrude the raw material to heat and pressurize it, and the high temperature and high pressure food is extruded into the mold, and the volume is rapidly expanded due to the sudden decompression.

The main purpose of the dog food manufacturing method using the puffing process is:

1. Improve the palat ability of pet food.

2. Change or improve the nutritional value of pet food.

3. Improve the digestion and absorption rate of food by pets.

4. Change the shape and structure of pet food to make it easier for pets to eat.

5. Change the content of different nutritional indicators of pet food, such as reducing the moisture content in order to improve the shelf life of the food, which is conducive to storage.

6. Change the bulk density of food, squeeze pellets and briquette to increase the bulk density of food.

7. Kill all kinds of molds, salmonella and other harmful substances, and improve the safety and hygiene of pet food.

In the processing technology of pet food and dog food, the extrusion process has been widely used in recent years. Especially since the 1980s, it has been rapidly developed in pet dry food, semi-dry food, and pet snack food. The process has greatly improved the palatability, nutrition, digestion and absorption, sanitation and safety, transportation, storage and other aspects of pet food, and it has a pivotal and positive significance.