LIMA Fish Feed Machine,Chicken Feed Machine
1. Changes in carbohydrate during extrusion SHS China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry
Carbohydrate is the main composition ingredient in feed, usually in the feed By 60-270%, it is the main factor affecting the characteristics of extrusion feed. Carbohydrates can be divided into starch, fiber, hydrophilic colloids, and sugar four classes according to their molecular weight, structural and physiological properties, and their variations and effects in the extrusion process (Xu Xueming, 1995).
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1) Starch extrusion can cause 1-4 glycoside bonds within the starch molecule to form glucose, maltose, maltosaccharide Low molecular weight products such as maltodextrin, resulting in a decrease in product starch content after extrusion. However, the main role of extrusion on starch is to promote the hydrogen bonding of molecular weight. The effective gelation of starch makes extrusion treatment not only improve the nutrients of feed, but also benefit feed granulation, thereby improving feed processing quality.
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2) The fiber fibers include cellulose, hemicellulose and lignin, which usually serve as a filler in the feed. Since the equipment and process conditions used for extruded fiber materials and extrusion are different, the variation of the change in the number of fibers during the extrusion process is different. Fornal et al. Extrusion study on buckwheat and barley, Wang and collaborators have shown that the number of fibers after extrusion is lowered, while BJORCK (1984), Ostergard (1989) respectively on whole wheat flour, respectively The results of the extrusion studies of wheat flour were exactly the same contrary to the above; as for Silijestron (1986) and Schweizer (1986), the study considered that the total fiber content in the extrusion process did not change. However, the research results of fiber mass change during the extrusion process have been relatively increased, and it indicates that the amount of soluble dietary fibers after the fiber is extruded, and the amount of increase is about 3%, and WANG and collaborators are each on different conditions. The results of the change in fiber change after granular wheat and wheat bran extruded. This result is a high temperature, high pressure, and high shear effect during the extrusion process, which causes the fiber molecular ratio bond, and the molecular cleavage and molecular polarity change. Since soluble dietary fibers have special physiological effects on human health (Gordon, R.Huber, 1991; Cummings, JH, 1978.), so it is undoubtedly a good method for developing dietary fibers using extrusion means, but whether it is the same for animals There is no report in the intestines.
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3) The hydrophilic colloid is mainly used for the production of aquatic feed, usually there is AllahBochi, pectin, agar, karaperg, alginate, etc., the hydrophilic colloids such as sodium alginate, they will be generally declined after extrusion. In the extrusion process, its hydrophilic characteristics will also affect routine extrusion conditions, reduce the moisture evaporation rate and freezing rate of extruded products, and improve the quality of the product. For a specific product, the adhesion, gel, emulsification, hydration rate, dispersibility, taste, operating conditions, particle size and raw material source, and other factors, such as the selection of hydrophilic colloids.
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4) The sugar sugar has hydrophilicity, and the moisture activity of the material will be regulated during the extrusion process, which affects the starch paste. change. Extruded high temperatures, high shear effects to decompose the sugar to produce a carbonyl compound, thereby reacting the protein, free amino acid or peptide in the same material, affecting the color of the feed. In addition, the addition of a certain amount of sugar can effectively reduce the viscosity of the material during extrusion, thereby improving the expansion effect of the material in the exit of the material, which has a certain help in controlling the sedimentation of the aquatic feed. Therefore, in extrusion feed, the sugar is provided in addition to the energy action, mainly as a flavor, sweetener, texture modulator, water activity and product color regulatory, and is usually used. , Dextrin, fructose, corn syrup, molasses, xylose and sugar alcohol.
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2. Changes of proteins during extrusion
SHS China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry Protein is high temperature, high pressure and strong mechanical shear in extruded cavity The force acts on the surface charge and tends to homogenize, the molecular structure extension, recombinant, molecular hydrogen bond, disulfide bond, etc., resulting in the final degeneration of the protein. This denaturation makes the protease more easily access to the inside of the protein, thereby increasing the digestibility. However, in terms of protein quality, different extrusion conditions have different effects, depending on the loss of effective lysine during extrusion. The total trend is that the water is lower at a temperature of less than 15%, the extrusion temperature is higher than 180 ¡ã C, the lower the moisture, the higher the temperature, the greater the loss of lysine, the lower the biological impact of the protein. . The reduction in lysine effectiveness caused by extrusion is mainly due to some of the reducing sugar or other carbonyl compounds in the feed and lysine epsilon; mdash; NH3 occurs, the possibility of producing lysine Small. Appropriate changes of extrusion process conditions, such as reducing reductant sugar content such as glucose and lactose in the feed, and increase the moisture content of raw materials can effectively reduce the occurrence of Mei Raud. K. Dahlin (1993), etc., the results of eight kinds of grains such as corn, wheat, rye and sorghum under different conditions: 15% in the raw material water, extrusion temperature is 150 ¡ã C, and the speed is 100 rpm. Pressure, productionThe biological titer of the protein was significantly improved compared to untreated raw materials (dahlin, k., 1993).
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Changes in fat during extrusion
SHS China Feed Industry Information Network – Based Feed, service livestock The extrusion can hydrate the triglycerin moions, produce monosol fat and free fatty acids, and thus from simple treatment, the extrusion process will reduce the stability of the oil, but In terms of the entire product, the increase in the increasing fatty acid content in the storage process is significantly lower than that of unstrue sample, which is mainly due to extrusion to promote fat hydrolyzase, fat oxidase, etc. in the feed. Factor is inactive. Fat and its hydrolyzate can be borne in the extrusion process to form a complex, thereby causing fat to be extracted by petroleum ether. The formation of such a complex causes fats that are not easily exudated from the product to give the product a good appearance. This complex can dissociate in an acidic digestive tract, and therefore do not affect the digestibility of fat. The formation, formation, and premium of fats is large, but the existence of fat is not only affecting the quality of the final extrusion product, but may even affect the smooth progress of the entire extrusion process. For example, the extrusion of degreasing soy flour should not exceed 1%; in the production of puffed materials in the feed industry, the single screw extruder oil adds an amount from 0 to 12%, and there is no effect on the extrusion effect. When the amount is added at 12-17%, the amount of addition of 1% of the product increases by 16g / L, the amount of effect continues to increase, and the product is worse. When more than 22%, the product lost the characteristics of general extrusion. . Therefore, the extrusion should be good with low oil content. SHS China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry
4. Changes in Vitamins, Minerals and Flavors during Extrusion
SHS China Feed Industry Information Network – Based on Feed, Service Animal Husbandry
Whether the vitamins can be retained during processing, depending on the processing conditions. During extrusion, thermal vitamins such as VB1, folic acid, Vc, Va, etc. are the most susceptible to damage, while other vitamins such as niacin, VH, VB12 are relatively stable. From the convenience of production, the addition of vitamins before the extrusion is superior to the extrusion, but it must be added to overcome the effect of vitamin partial loss on animal nutrition in the extrusion process. There is a data report that adding vitamins before extrusion, but not only causes damage to vitamins, but also after squeezing, the product is accelerated in the storage process. Therefore, the vitamins of the extruded material may be added more economical after extrusion. During the extrusion, the minerals generally do not be damaged, but the formation of new polymers having solidified properties may reduce the biological efficiency of certain minerals.Price, such as phytic acid, may be complexed with Zn, Mn, etc., forming a compound that is not digested for an animal.Due to the high temperature of the extrusion, the high moisture will decompose the flavor substance, and the volatile flavor substance will evaporate with the steam along the die port.Therefore, it is added to the addition of flavoring in the processing.Fiber raw materials in the feed industry are mainly derived from corn, cake, glutinant and scilled slabs.During the extrusion process, the fibers are mainly influencing the extruded feed, which is generally decreased with the increase in the amount of fibers, but the fiber or fiber purity of different sources has a significant difference in the influence of the expansion degree.It is good to have a pea and soybean fiber, and they have no significant effect on the amount of 30% of the feed of starch-mainly raw materials, and there is no significant effect on the influence of the final product, but as oxma bran and rice bran, because they contain highProtein and fat, the puffed ability is very poor. SHS China Feed Industry Information Network – Based on Feed, Serving Animal Husbandry
