Can you tell me how to identify extruded soybean meal by senses?

It has always been believed that granular soybean meal is expanded soybean meal. I wonder if this view is correct. Please give me some advice. Thank you. Compared with unexpanded soybean meal, extruded soybean meal is more fluffy. You can try it-now the expanded soybean meal on the market is actually wrong, the correct name should be expanded soybean meal.-- Why is it called expanded soybean meal? Isn't it produced by extrusion after pressing the tablet? The appearance and color of the so-called expanded soybean meal is relatively uniform, it is generally granular, and most of the unexpanded soybean meal is flaky. -- hehe, a lot of them say it's expanded soybean meal. But we still puff ourselves! Could you tell me how you puffed it yourself? Is it puffed soybeans or.? Now the name of expanded soybean meal on the market is actually wrong, the correct name should be expanded soybean meal. This statement seems to have been put forward by Dr. Cheng Zongjia, technical director of the Soybean Grain Association. Hehe, I don't know who he heard. Is there a professional to explain it? Indeed, it should be called expanded soybean meal, which is processed by expander. There are some differences in structure and processing methods between expander and expander. Ask Zhengchang and Shepherd their answers are more professional! In this way, if it is less than 100 degrees, it is called expansion, and if it is higher than 120 degrees, it is called expansion. It seems that there is no such concept-- expanded soybean meal should be golden and fluffy. The raw soybean meal should be whitened. The structure of electron microscope showed that the cell wall of soybean was fully damaged and there was obvious oil accumulation after soybean expansion. How much is the extruded soybean meal per ton now?