Zhengzhou Lerford Extruder Successfully Shipped to Mali, Boosting Africa's Food Processing Industry Upgrade
Recently, a high-performance extruder independently developed and manufactured by Zhengzhou Lai'erfu Machinery Equipment Co., Ltd. (hereinafter referred to as "Zhengzhou Lai'erfu") was successfully loaded and shipped to the Republic of Mali. This export is not only an important milestone for Zhengzhou Lai'erfu in expanding its African market, but it will also inject new momentum into Mali's food processing industry, helping the local area overcome the problem of lagging processing technology and increase the added value of agricultural products.
It is understood that the extruder shipped to Mali is a core piece of equipment customized and developed by Zhengzhou Lai'erfu for the needs of the African market. It adopts an advanced automated control system and efficient extrusion process, which can adapt to the processing needs of basic crops such as corn, millet, and sorghum, which are abundant in Mali, and can also be used to produce diversified products such as nutritional meal replacement powders and non-fried extruded foods. The equipment is equipped with a precise temperature control and intelligent pressure adjustment module to ensure the uniformity of material extrusion and the taste of the finished product. It also has the advantages of low energy consumption and simple operation, making it particularly suitable for production scenarios in Africa and effectively reducing labor and operating costs for enterprises.
Conveying and mixing section: Evenly mixed raw materials (usually powdery materials with 15%-25% water content) enter from the feeding port and are pushed forward by the spiral auger and initially mixed.
Compression and maturation section: When the material enters the compression section, the space gradually becomes smaller. Under the strong shear, extrusion, and friction of the screw shaft, the temperature rises rapidly (120°C - 180°C) and the pressure increases sharply (several MPa or even higher). During this process, the starch is gelatinized, the protein is denatured, and the material becomes a viscous, mature, molten dough.
Puffing moment: This is the most critical step. The molten material at high temperature and pressure is forced through a die (one or a group of specially shaped holes) at the end of the mold.
The pressure is instantly released to normal pressure.
The superheated moisture in the material vaporizes instantly, and an "explosion" occurs.
The water vapor expands rapidly, opening up the molten material and forming countless tiny holes.
At the same time, the temperature of the material drops sharply, and the starch quickly gels, instantly fixing the porous sponge-like structure.
The technical director of Zhengzhou Lerford said that Zhengzhou Leifu will continue to deeply explore the African market, develop more customized equipment according to the agricultural characteristics and processing needs of different countries, use high-quality machinery and equipment to help upgrade the African agricultural industry chain, and build a solid bridge for China-Africa technical cooperation.
