Existing improvement program for the disadvantages of puffing processing technology
1, change the extrusion process conditions to reduce the loss of protein and amino acids
The effect of different extrusion conditions on protein quality depends on the loss of effective lysine during extrusion. When the moisture content of the raw material is lower than 15% and the extrusion temperature is higher than 180 °C, the lower the moisture during extrusion, the higher the temperature, the greater the loss of lysine, the lower the biological potency of the protein, and the lower the feed. The content of reducing sugar such as glucose and lactose, and the increase of moisture content of raw materials can effectively reduce the occurrence of Maillard reaction. Dahlin (1993) and Other treatments of corn, wheat, rye and sorghum under different conditions showed that: the raw material moisture is 15%, the extrusion temperature is 150 °C, and the rotation speed is 100r/min. The biological potency of the product protein is significantly improved compared to the untreated material.
2, the use of post-addition methods to reduce the loss of heat-sensitive substances
There are usually two methods of post-addition, one is to directly mix the heat-sensitive component or the component containing the heat-sensitive component with the feed. This method generally involves uniformly mixing the post-additive ingredients with certain viscous gels into a slurry or suspension, and then mixing the mixture with the granule feed. Kvanta (1987) reported that a substance containing a small amount of biological activity (including vitamins, hormones, enzymes, bacteria, etc. or one of them) can be incorporated into processed food or animal feed, which will contain biologically active substances, It is mixed with an inert carrier to form a slurry, which is insoluble, and then forms a uniform suspension. The suspension is then converted into a form which acts on the pellets by a device to form a uniform film. Cover the surface of the pellets. The other is the spray method, which allows the added liquid material to pass through a special pressure nozzle under the premise of high-precision metering pump to spray the atomized droplets to be adsorbed by the feed. Chevita (1998) invented a new spray application system that can simultaneously spray up to four liquid or colloidal additives on processed feed at a dose of 0.1 to 5 kg/t. However, the post-addition of components to the surface of the particles is susceptible to external factors such as packaging, transportation, temperature, light, oxygen, and humidity, resulting in faster loss of these components during storage than in conventional materials. Therefore, it is important to add the liquid to be used later. In addition to considering that the added components can be uniformly and stably dispersed in the liquid after selection, it is also necessary to consider the bonding ability with the feed particles and the influence of environmental factors. In addition, pre-treatment of heat sensitive substances by means of embedding, derivatization, carrier adsorption, etc., to improve the thermal stability of these substances, if the drugs are added after the addition, the cross-contamination of the drugs can be reduced, and the products can be improved. Quality, British Tmuw Co., Ltd. encapsulates the powder into a pelleted feed through a syrup, which not only reduces the dust pollution of the pellet feed, but also improves the palatability of the feed due to the syrup masking the taste of the drug.
3, the use of oil after the addition of technology
For the production of high-fat extruded feed, the post-expansion product fat spray method or the twin-screw extruder can be used as the processing equipment. The grease spraying requires the material temperature to be 30~38 °C, which can evenly disperse the grease in the feed, improve the feed energy, and the surface of the particles is smoother and more symmetrical, and the appearance is greatly improved. The source of oil and fat has different effects on the degree of puffing. The effect of the oil contained in the feed ingredients on the degree of puffing is less than that of the added pure oil. Therefore, it is more conducive to puffed feed to select the high-fat raw material to increase the fat level of the feed. Production. 4 Improvements in Puffed Feed For the current problems of puffed feed, it has been proposed to improve the quality of feed by changing the feed processing technology, but this method has large mechanical wear, unstable operation, low yield and high cost. It can be seen from the above analysis that the puffing technology can significantly improve the digestibility of feed ingredients such as secondary powder and corn with higher starch content, and the digestibility and utilization of soybean meal and fish meal are generally reduced. The positive effects of its destruction of anti-nutritional factors can also be solved by hard particle feed processing technology. Therefore, it is completely conceivable to graft the puffing technology and the hard pellet feed processing technology, and only puffing the puffed raw materials such as the secondary powder and corn, or purchasing them, and then mixing them with the raw materials which are not suitable for puffing, and using the hard pellet feed. Processing unit processing, in this way, can be as long as possible to avoid weaknesses, give full play to feed efficiency, and can also greatly reduce feed processing costs.
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