Khoom Noj Khoom Haus Extrusion Ua Tshuab

Khoom Noj Khoom Haus Extrusion Ua yog qhov kev kub-lub sijhawm (HTTs} Cov khoom lag luam uas siv los tsim cov khoom noj txom ncauj

Cov Khoom Noj Khoom Haus yog cov txheej txheem ntawm cov khoom noj uas xav tau los ntawm cov khoom noj uas xav tau los ntawm cov khoom noj uas xav tau los ntawm cov khoom noj uas xav tau cov khoom noj uas muaj zog, los ntawm cov khoom noj cua sov ua kom tau cov khoom noj muaj cua zoo nkauj Txais tau . d .

During the cooking phase of the extrusion process with high temperature, but short time (HTST) heating process, degradation of heat-sensitive food nutrients is minimised, but at the same time the digestibility of proteins (denaturation) and starches (gelatinising) is improved whilst the anti-nutrients such as trypsin inhibitors, gossypol, hemagglutinins, and undesirable enzymes such as Lipases, Lipexidases thiab cov kab mob me me yog rhuav tshem