The Working Principle and Technical Analysis of Snack Noodle Production Lines

1.Raw Material Processing:
Raw material processing stands as the primary stage in snack noodle production lines, directly affecting the taste, quality, and stability of the final products. This process begins with the procurement and storage of raw materials, ending with the thorough mixing of various components into dough. The raw materials on the production line include flour, starch, water, fats, and various seasonings. The quality of these raw materials significantly impacts the quality of the final products. Therefore, manufacturers need to strictly control the procurement channels and quality of the raw materials. Generally, raw materials are stored in specialized warehouses to ensure their safety, dryness, and ventilation, avoiding moisture and potential contamination. Before production commences, the required raw materials are proportionally weighed according to the product formulation, either automatically or manually. Modern production lines are usually equipped with precise weighing equipment and control systems to ensure the accurate proportioning of each batch of raw materials. After the ingredients are prepared, they are fed into a mixer. The mixer employs stirring, flipping, or other mixing methods to thoroughly blend the various raw materials, ensuring even distribution. The mixing time and speed are adjusted according to the product's formulation and requirements to ensure that the resulting dough has a consistent texture and taste. During the mixing process, various seasonings such as salt, sugar, soy sauce, etc., are added in appropriate quantities as per the recipe's requirements. The addition of seasonings requires precise control to ensure that the taste and flavor of the final product meet market demands. During the mixing process, the production line may be equipped with various sensors and monitoring devices to monitor parameters such as temperature, humidity, viscosity, etc., in real-time. If any anomalies are detected, the system automatically adjusts to ensure the stability of the mixing process and the consistency of product quality.

2.Extrusion Molding:
Extrusion molding is a crucial step in the production line. After mixing, the dough is conveyed through the system into an extruder or extrusion mold, forming the initial shape of the product. An extruder typically consists of one or more pairs of rollers, and by adjusting the distance and pressure between the rollers, the thickness and shape of the product can be controlled. Different types of products may require the use of different extrusion molds to produce various shapes and sizes of products.

3.Shaping and Cutting:
Shaping and cutting involve processing the extruded dough into the final product. Typically, the extruded dough passes through a series of cutting devices, where it is cut into the corresponding shapes and lengths according to the product's requirements. Cutting devices can use different techniques, such as rotary blades, pressure cutting, etc., to ensure precise cutting and efficiency.

4.Expansion Processing:
Expansion processing is a crucial step in the production of some snack foods. In expansion processing, the product is usually sent into a high-temperature, high-pressure expansion chamber, where it undergoes instant heating and pressure release. This process causes the water inside the product to evaporate and form bubbles, resulting in the expansion of the product's volume and a fluffy texture. The temperature, pressure, and time of expansion processing are precisely controlled to ensure that the product achieves the desired expansion effect.

5.Baking/Drying:
For certain products, such as cookies, baking or drying is an essential step in the production line. During the baking process, the product is usually sent into an oven or drying chamber, where it undergoes a certain time and temperature to fully mature internally and become crispy on the surface. The temperature and time of the baking process need to be precisely controlled according to the product's formulation and requirements to ensure the quality and taste of the product.

6.Packaging:
After production is complete, the products need to be sent to an automatic packaging machine for packaging. Packaging machines typically select suitable packaging materials and forms, such as plastic bags, aluminum foil bags, etc., according to the product's characteristics and requirements. During the packaging process, the products are usually weighed, sealed, and printed with production dates and batch numbers, forming finished packaging for storage, transportation, and sale. The automation level of the packaging process is usually high, greatly improving production efficiency and packaging quality.