Feed expansion technology is one of the most popular new feed processing technologies developed in the last 20 years, mainly for the production of pet feed, aquatic feed and other animal feed. In addition to the general advantages of full-price pellet feeds, expanded feeds also have many other advantages. For example: 1. it can improve the digestion and absorption rate of the animal being fed, 2. it can effectively prevent digestive tract diseases in animals, 3. It can expand feed resources, etc.

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 Therefore, a growing number of customers learn feed expansion technology, and set up an animal extrude feed production plant to start this profitable feed pellet manufacturing business.   The following article is a brief introduction to feed expansion technology and required equipment, if you want to know more details and costs of extruding equipment, please feel free to contact us! 

Animal Feed Production Processing  Extrusion Technology      

Extruding (expansion) technology is a widely used technology in modern feed processing. Feed processed by extrusion technology has many advantages, such as starch gelatinization and degradation, protein denaturation, reducing anti-nutritional factors, increasing palatability, etc. But there are also some disadvantages, such as producing non-digestible substances, destroying vitamins and increasing costs.

Extruding (expansion) technology is a widely used technology in modern feed processing. Feed processed by extrusion technology has many advantages, such as starch gelatinization and degradation, protein denaturation, reducing anti-nutritional factors, increasing palatability, etc. But there are also some disadvantages,

Animal Feed Extrusion Technology and Equipment

In the extrusion technology, material containing certain moisture is fed into the feed extruder, driven by the screw rod and screw, material moves forward to form an axial direction.

• Firstly&#; material and screw, material and barrel as well as the material inside generate friction, so that material is strongly extruded, stirred and sheared, makes the material further refines and homogeneous, with the increasing pressure and temperature in the feed extruder machine chamber and the internal friction between the material and screw, material and barrel.
• Secondly: with the increase of temperature, high pressure and high shear force, the composition of materials has undergone complex physical and chemical changes.
• Finally, the paste material is ejected from the die hole, which produces instantaneous pressure difference, and the material is expanded, thus forming a loose, porous and crisp extruded product.

What Are the Advantages of Feed Extrusion Technology?

Feed raw materials after extruding and expanding have a unique fragrance and fluffy feeling, good palatability, high gelatinization, and good food attraction to animals. At the same time, the long-chain structure of some organic substances, such as protein and fat, becomes short-chain structure, which makes animals easier to digest and absorb.

In this article, six advantages of extruding technology are mentioned. Buy factory-priced animal extruding feed equipment from a manufacturer or supplier of extruded feed production machinery, learn to process accurate feed pellet manufacturing processes, and get free guidance on setting up operations for extruded feed pellet projects in Uganda, Fiji, Zambia, Uzbekistan, Nigeria and other countries at low cost, taking into account the strict design of feed pellet requirements, investment costs and production capacity.

• 1. Gelatinization and Degradation of Starch

After extrusion, starch changed in2 aspects. One is starch gelatinization, which breaks up the dense crystal structure of starch molecules during the expansion process. The crystal structure absorbs water, disintegrates, breaks the hydrogen bond, and breaks the expanded starch particles into a viscous melt. At the outlet of the extruder, because of the sudden drop of instantaneous pressure and the instantaneous loss of steam, a large number of extruded starch granules disintegrate and starch gelatinize, forming a lot of micro-porous extruded feed. On the other hand, starch is degraded and the average molecular weight of starch decreases obviously. Oligosaccharides with small molecular structure such as maltodextrin can be produced by cracking. Gelatinized starch has strong water absorption and much stronger bonding function than ordinary starch, which can reduce the amount of starch used in production and provide more choices for other raw materials. At the same time, gelatinized starch can combine protein closely with starch matrix to form rumen non-degradable proteins, i.e. rumen-passing proteins, which can improve the utilization of protein in ruminants.

• 2. Protein Denaturation

Under the combined action of high temperature, high pressure and high shearing force in feed extruder, the tertiary and quaternary structure of protein is destroyed, the molecular structure of protein is stretched and recombined, the surface tends to be homogeneous, and some parts of intermolecular hydrogen bond and disulfide bond are broken, resulting in the final denaturation of protein. The degree of denaturation of protein is closely related to the parameters in extrusion process. Many anti-nutritional factors such as urease, anti-trypsin and haemagglutinin in soybean, mustard enzyme in rapeseed meal and mustard glycosides produced by its decomposition of glucosinolates, gossypol in cottonseed were also inactivated during extrusion.

Feather--A Cost-effective Feed Pellets Material

Feather, as a kind of high quality protein feed material, has a protein content of about 75%-90%, which has become a favorite feed material. However, the protein of feather meal is mostly a rope-like structure composed of several polypeptide chains arranged in parallel spirals along the fibers. There are a lot of cross-linking bonds, disulfide bonds and hydrogen bonds between the chains, which make it have a strong stable structure. At the same time, it has a strong hydrophobic force, which makes it difficult to be digested and utilized by animals. As a result, the feed value of untreated feather meal is very low, and its digestibility is only about 7%. However, after extruding and expansion, the keratin in feathers denatures and cracks the spatial structure of keratin, making it digestible and absorbed, and the digestibility can be increased to more than 70%. Further reading feather meal extruding technology>>
 

Complete Feed Extruding Line
 

Complete Feed Extruding Line

 The picture of the production line above is a complete technical process for the production of feed pellets for the livestock industry, but not all procedures are required in actual production. In fact, the feed pellet production process needs to be tailored to your raw material requirements, plant plans and feed production.

• 3. Fat degeneration

Extrusion destroys the cell wall structure of oil seeds and releases oil. This process can improve the utilization of oil. Expansion can also form a compound product (lipoprotein) or (lipopolysaccharide) of fat with starch or protein, which can reduce the content of free fatty acid, passivate esterase, inhibit the degradation of oil, reduce the rancidity of oil components in the storage and transportation of products, and is conducive to the long-term preservation of feed.

• 4. Increase feed palatability and digestibility

The extruded feed has small granularity, crispness and coke aroma, which improves the palatability. The extruded feed becomes loose and disordered, which provides a larger contact area for enzymes, facilitates the contact of starch chains, peptide chains and digestive enzymes, facilitates the digestion and absorption of feed, and thus improves the digestibility of feed.

• 5. Improvement of Fiber Solubility

Extrusion can greatly reduce the crude fiber content in feed. By means of extrusion technology, due to the instantaneous expansion effect from high temperature and pressure to the outlet, the lignin in the cell interstitium and the inner layers of the cell wall melts, some hydrogen bonds break, and the macromolecule substances are decomposed into low molecular substances. The original compact structure becomes fluffy, and some digestible substances are released during extrusion, which improves the utilization rate of feed.

• 6. Beneficial to the storage of feed and prolongs the shelf life of feed

Under the action of high temperature, high pressure and expansion, the material kills the content of mould, bacteria and fungi in the raw material, thus improving the hygienic quality of feed and effectively reducing the occurrence of animal diarrhea, gastroenteritis and dysentery.

Defects of Expansion Technology

During extrusion processing, Maillard reaction occurs between reducing sugar and free amino acid in feed, which decreases the content of reducing sugar and free amino acid in feed, resulting in the weakening of the availability of amino acid. The loss of vitamins, especially water-soluble vitamins, can be caused by friction under high temperature and pressure and evaporation of water. Therefore, the loss rate of water-soluble vitamins can reach 50% in feeding. Additional vitamins should be added to the animal feed to compensate for the loss caused by extruding.

Application of Extruding Technology in Animal Feed Production

• Pig raising

Because of the small gastric volume and weak digestive and absorption capacity of intestine, suckling pigs are prone to suffer from nutritional diarrhea during the process of changing from breast*feeding to feeding. Ungelatinized feed is not ideal for sterilization, which can easily cause stress reaction of digestive tract and diarrhea and diarrhea in piglets.* Expanded feedstuff can greatly reduce the incidence of diarrhea when feeding weaned piglets, thus reducing*feeding cost, shortening fattening time and improving economic benefits. Read more about piglet feed processing>>

• Poultry raising

The extruded feed is granular, which is conducive to the feeding of chickens and ducks, improves the wear rate of feed in the crop sac, speeds up the digestion and absorption of feed, and improves the utilization rate of feed. Because the expanded feed kills a large number of pathogenic bacteria, it reduces the diseases of poultry such as diarrhea. Further reading poultry feed processing technology>>

• Feeding of Ruminants

Due to the degradation of fibers in feed, soluble fibers increased, which improved the digestive utilization rate of ruminants. Expansion technology can improve ruminant utilization of non-protein nitrogen and increase rumen protein content, thus reducing feeding costs. Expanded feed can also improve milk fat rate of dairy cows, and the effect of fattening beef cattle is very obvious. Learn more knowledge on ruminant feed processing>>

Animal Feed Extruding Machine Running Video

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Extrusion Technology is a food processing technology that integrates numerous unit activities such as mixing, heating, kneading, shearing, shaping, and forming into a single process. Food extrusion technology is a type of extrusion that is utilized in the food industry. Extrusion technology is a method in which a mixture of ingredients is driven through a hole in a perforated plate or die with a food-specific pattern and then chopped to size by blades the mixture is known as the extrudate, and the extruder is the machine that propels it through the die.

The die is at the end of a large spinning screw that is securely fixed into a stationary barrel. Extrusion cooking is a quick, high-temperature technique for reducing microbial contamination and inactivating enzymes. The low water activity of both hot and cold-extruded meals, as well as the packing materials utilized for semi-moist items in particular, is the principal technique of preservation. Extrusion technology operates on the same principles in all types raw materials are fed into the extruder barrel, and the food is conveyed along it by the screw(s). Smaller flights further down the barrel limit the capacity and enhance the food&#;s resistance to movement. As a result, it compresses and fills the barrel as well as the intervals between the screw flights.

With its significant benefits over other processing processes, extrusion technology has become a major tool in the food processing industry. It is a cost-effective technology that provides a platform for the processing of a variety of products from a variety of food categories by altering minor or major components and processing conditions. Extrusion technology is used in the food sector to make a wide range of snacks, pasta, morning cereals, pet meals, supplemental foods, and other textured foods. It is a cost-effective method of reintroducing food processing waste and residue into the food supply.

Extrusion technology&#;s adaptability allows for the manufacture of nutritionally dense fortified goods and value-added products using a variety of low-cost raw ingredients. Extruded items have a lower moisture content, a longer shelf life, and are safe for microorganisms. This technology&#;s benefits include product variety and excellent quality, new food productivity, and little processing time. Extrusion technology is gaining traction in the worldwide agro-food processing business, where it is used to create unique food products by combining, shaping, texturing, and cooking.

Extrusion is a method of forming and shaping materials by forcing combined substances through a tiny aperture called a die. Because of the high temperature, extrusion technology has a significant impact on food potential. The influence is on the nutritional as well as the chemical aspects of the meal. The qualities of carbohydrates, proteins, and other substances will be altered due to changes in chemical structure.

Extrusion of food might involve a mix of physical and chemical processes. Because of its product quality, multifunction, flexibility, cheap budget, high output energy, and eco-friendliness, extrusion technology is commonly used in the trendy food sector. Extrusion cooking involves the use of mechanical shear, heat, and pressure to treat starchy, moistened, and proteinaceous food materials. This is frequently accomplished using an extruder&#;s barrel and screw mechanism.

Processing Of Extrusion Technology

In Extrusion technology processing, the components for product production are first ground to the desired particle size using a coarse flour consistency. The processed raw material is distributed from the preconditioner, and the additives are added to the processed raw material based on the final product. Steam is introduced to start the cooking process, and the processed raw material from the pre-conditioner is processed via the extruder. The extruder&#;s large revolving screw is housed inside a barrel with a die or aperture on one end and a die or orifice on the other. Because the extruded material is pushed towards the die by the large revolving screw, it passes through the die.

The amount of time the material spends within the extruder is referred to as the residence period. Due to the impacts of heat and moisture release, as well as force reduction, the texture and quality of extruded food products, such as puffs, change. The texture, as well as the quantity, fluctuates. The rate of change is defined as the expansion ratio. Using blades that revolve at a consistent speed around die holes, the extruded output product from the extruder is cut into the correct length. To preserve their porosity, the products will become hard after freezing and drying. The extruder product creates its own heat and friction as a result of the pressure creation, and cooking happens in the extruder.

Depending on some of the settings and inputs, extrusion technology can cause starch gelatinization and protein denaturation. In a number of food extrusion processes, HTST methods are applied. In the extrusion technology process, the speed of the blade, wetness of the material, extruded composition, rotation speed, length of the screw, barrel temperature, and die/orifice forms are all critical factors. To ensure consistency of yield, these are managed by the depending on the ideal item. The moisture content is one of the primary critical elements in the extrusion technology process, operating on plasticizing the extruded products and determining the mixing viscosity.

Many Extrusion technology procedures necessitate adjusting the moisture level from low to moderate moisture level, which is below 40 percent moisture. Wet extrusion is the technique by which high moisture extrusion occurs; following the advent of twin screw extruders, wet extrusion is generally utilized, which has a gradually competent passing-on ability. The most important rheological element of high starch extruded in wet extrusion is temperature. The salt content of various extruded items determines the color and texture of the extruded.

The next phase is extrusion technology processing, which is the major cooking step in which raw materials are turned into cooked and shaped products. Cutting the extruded goods into acceptable sizes, drying the products to the right moisture, and seasoning or coating the products to offer the proper flavor and taste before they move on to packing are all examples of post-extrusion technology processing procedures. Additional processes may be required in addition to these primary processing steps, depending on the type of product being produced and its intended purpose.

Applications Of Extrusion Technology

Extrusion technology is used in the food processing industry to make extruded meals for human consumption, and pet feeds, and to add value to food wastes and byproducts. Extrusion is a cost-effective method of reintroducing food processing by-products and residues into the food supply.

Extrusion technology is used to make snacks, morning cereals, meat and cheese analogs, supplement foods, baby feeds, and various textured foods, among other things. Extrusion cooking is a method of producing a chewy, gelatinized product from a sugar, glucose, and starch combination, such as fruit gums and licorice. The heat gelatinizes the starch, dissolves the sugar, and vaporizes any remaining water, which is then expelled from the machine.

Extrusion technology offers a lot of flexibility when it comes to developing low-cost, high-nutritive, and convenient food items. The extruded goods have the potential to replace low-nutrient, traditional snack foods. The extrusion technique increased the nutritional content of the goods while lowering antinutrients such as phytic acid and tannic acid, as well as boosting protein digestibility and antioxidant activity.

This technique plays a vital role in the manufacture of a wide range of foods and ingredients due to its favorable benefits such as the destruction of antinutritional components, enhanced soluble dietary fibers, reduced lipid oxidation, and the decrease of contaminating bacteria.

Advantages Of Extrusion Technology

When compared to other common food processes, extrusion technology is advantageous because of its application in a variety of food processes, flexibility, cost savings, high production rate, and high-quality products.

Versatility

Extrusion may be used to make a variety of food items and can be easily customized by modifying control parameters to accommodate difficult materials or circumstances that are impossible to achieve with traditional food processing.

Cost Savings

Extrusion technology is less expensive than other food processing methods. Its one-step, continuous method needs less effort, and the extruder&#;s energy consumption is low.

High Productivity

The extruder offers a high productivity system, which can give improved efficiency for the food manufacturing process, thanks to a continuous extrusion process.

Product Excellence

By gelatinizing and denaturing carbohydrates and protein, extrusion can improve their digestibility. Contaminant bacteria are also blocked and reduced.

Our Principal

DJM, in association with Kiron Food Processing Technologies, provides a full solution for your Extrusion line requirements for your needs.

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