Effect of processing techniques on the quality of animal feed

2021 ◽  
pp. 45-58
Author(s):  
Dennis Forte ◽  
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
Feed Formulation ◽  
Extrusion Processing ◽  
Specific Mechanical Energy ◽  
Processing Techniques

The objective of this chapter is to demonstrate how the manipulation of extrusion processing parameters such as specific mechanical energy (SME) can directly influence the nutritional value of a given formulation component such as starch in a dry animal feed formulation.

scholarly journals Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

2017 ◽  
Vol 2 (3) ◽  
pp. 24
Author(s):  
Nazeer El-Bialee ◽  
AbdelGawad Mohammed Saad ◽  
Mohamed Ibrahim El-Didamony ◽  
Gamal Zahran
Keyword(s):  
Mechanical Energy ◽  
Expansion Ratio ◽  
Gluten Free ◽  
Free Products ◽  
Overall Acceptability ◽  
Cooking Properties ◽  
Single Screw Extruder ◽  
Specific Mechanical Energy ◽  
Mouth Feel

Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten–free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ≈ 1.38 with OCT ≈ 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME » 1.8675 (Er) + 0.8037 » 0.0608 (OCT)1.5984  » 8×10-17 (CY)6.7878 » 2×10-9 (Sw)3.494  » -0.0306 (CL) + 0.7877.

Polycarbonate Colours Optimization Using Box Behnken Design (BBD)

2021 ◽  
Vol 13 (3) ◽  
pp. 398-406
Author(s):  
Usman Saeed
Keyword(s):  
Feed Rate ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
Extrusion Process ◽  
Strong Impact ◽  
Functional Requirements ◽  
Box Behnken Design ◽  
Specific Mechanical Energy ◽  
Polymer Compound ◽  
Optimized Model

The principal objective of incorporating pigments in the polymer is to introduce color either for aesthetic reasons or for the functional requirements. The enhancement of extrusion process parameters is necessary for the proper dispersion of pigment in the polymer. In the study presented three influential processing parameters during extrusion of polymer compound are speed, temperature and feed rate. The experimental design software with Box Behnken (BBD) methodology is being utilized for the optimization. The optimized model and experimental data exceeds the analytical examination making the formulation of model crucial. Also, it was found that the extrusion parameters have strong impact on color characteristics DL, Da and Db which is determined through the analysis of variance (ANOVA). Moreover, specific mechanical energy was calculated for the experimental runs and it was revealed that the specific energy decreases with increase in feed rate.

scholarly journals Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1096
Author(s):  
Mario Cotacallapa-Sucapuca ◽  
Erika N. Vega ◽  
Helayne A. Maieves ◽  
José De J. Berrios ◽  
Patricia Morales ◽  
...  
Keyword(s):  
Food Industry ◽  
Mechanical Energy ◽  
Food Products ◽  
Extrusion Process ◽  
Processing Conditions ◽  
Food Ingredients ◽  
Extrusion Processing ◽  
Specific Mechanical Energy ◽  
Macro And Micronutrients ◽  
The Impact

The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.

Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate)

2020 ◽  
pp. 108201322094981
Author(s):  
Prashant Sahni ◽  
Savita Sharma ◽  
Baljit Singh
Keyword(s):  
Thermal Processing ◽  
Cooking Quality ◽  
Reducing Power ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Maximum Increase ◽  
Extrusion Processing ◽  
Dry Heating ◽  
Processing Techniques

Impact of different processing techniques (wet heating, microwave processing, dry heating, soaking, and extrusion) on the techno-biofunctional characteristics of dhaincha ( Sesbania aculeate) was investigated to ascertain the most effective method for processing dhaincha to improve its potentiality for utilization. All the processing techniques improved the cooking quality of dhaincha seeds. Thermal processing techniques were effective in reducing antinutrients and enhancing the antioxidant activity in comparison to soaking. Microwave and extrusion processing completely inactivated lectin and trypsin inhibitor activity and reduced 13.48% and 23.68% saponins, respectively. Extrusion treatment resulted in the maximum increase in total phenols (21.94 to 28.48 GAE mg/g) and flavonoids (0.94 to 1.41 QE mg/g) with consequent highest increase in ABTS· + RSA (161.21 to 261.27 TEAC μmol/100g), FRAP (34.97 to 39.04 TEAC μmol/g), reducing power (12.18 to 17.05 AAE mg/g), and metal chelating activity (2.65 to 3.76 mmol EDTAE/100g). Furthermore, extrusion treatment improved techno-functional characteristics and exhibited improvement in the freeze and refrigeration thaw stability in comparison to other methods of processing. Extrusion processing was the most effective method to process dhaincha for improving its techno-biofunctionality.

scholarly journals Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2397
Author(s):  
Izalin Zahari ◽  
Ferawati Ferawati ◽  
Jeanette K. Purhagen ◽  
Marilyn Rayner ◽  
Cecilia Ahlström ◽  
...  
Keyword(s):  
Moisture Content ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
High Moisture ◽  
Screw Speed ◽  
Rapeseed Protein ◽  
Twin Screw ◽  
Food Applications ◽  
Specific Mechanical Energy ◽  
High Moisture Extrusion

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150 °C on the extrudates’ characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

scholarly journals KECERNAAN BAHAN KERING DAN BAHAN ORGANIK PAKAN YANG MENDAPAT SUPLEMENTASI UREA MOLLASES MULTINUTRIENT BLOK (UMMB) DARI BEBERAPA JENIS LIMBAH PERTANIAN DAN RUMPUT LAPANG

ZOOTEC ◽  
2018 ◽  
Vol 38 (2) ◽  
pp. 329
Author(s):  
Suprianto Belo ◽  
Ronny Tuturoong ◽  
Kartini Maaruf
Keyword(s):  
Nutritional Value ◽  
Crop Residues ◽  
Animal Feed ◽  
Agricultural Waste ◽  
Latin Square ◽  
Design Experiment ◽  
High Fiber ◽  
Low Protein ◽  
The Common

DRIED MATERIALS AND ORGANIC MATERIALS WHICH ARE SUPPLYING UREA MOLLASES MULTINUTRIENT BLOCKS OF (UMMB) FROM SEVERAL AGRICULTURAL WASTE AND EQUIPMENT GRASS. The common forages are given for ruminants in the form of grasses coming from pastures or lawns, bunds, and roadside. In addition, there are still sources of animal feed that has not been utilized optimally the agricultural waste. Some obstacles to the utilization of agricultural waste as animal feed is caused by the generally low quality of agricultural waste with high fiber content, low protein, and low digestibility so that when it is used as a basal feed it is necessary to add other feed ingredien ts that have good quality to meet the needs livestock in improving productivity. One way to optimize the nutritional value of agricultural waste is by providing feed supplements such as urea molasses multinutrient block (UMMB). The research was conducted in Tonsewer Village, Tompaso Barat District for 40 days starting from November 2016 until December 2016. The animals used in this study were male PO cattle, aged 12 - 18 months as many as 4 tails with weight ± 100 kg and feed given is field grass (RL), corn straw (JJ), rice straw (JP), and groundnut straw (JKT), and UMMB as a supplement feed. This study used a 4 x 4 Latin Square Design experiment with 4 cattle and 4 treatments. The results of this study indicate that the diversity analysis showed that the treatment had significantly different effect (P <0.05) on the consumption and digestibility of BK and BO. The digestibility of feedstuff DM was R1 (67,51%), R2 (68,57%), R3 (63,51%) and R4 (72,78%) and BO digestibility was R1 (72,78%) , R2 (74.22%), R3 (67.33%), and R4 (67.33%). Key words: crop residues, UMMB, DM, OM digestibility and ongole crossbred cattle

Processing techniques to optimize digestibility and nutritional value of animal feed

2021 ◽  
pp. 59-78
Author(s):  
Charles Stark ◽  
Keyword(s):  
Particle Size ◽  
Broiler Chickens ◽  
Nutritional Value ◽  
Animal Feed ◽  
Manufacturing Processes ◽  
Particle Size Reduction ◽  
Feed Manufacturing ◽  
Feed Digestibility ◽  
Overall Performance ◽  
Processing Techniques

This chapter reviews the effects of feed manufacturing processes on the nutritional value of feed. It discusses the effects of particle size reduction and pelleting on feed digestibility and the overall performance of pigs/swine and broiler chickens.

Differential Specific Mechanical Energy as a Quality Parameter in Racing Alpine Skiing

2008 ◽  
Vol 24 (2) ◽  
pp. 121-129 ◽  
Author(s):  
Matej Supej
Keyword(s):  
Motion Analysis ◽  
Mechanical Energy ◽  
Quality Parameter ◽  
Alpine Skiing ◽  
Effective Strategy ◽  
World Cup ◽  
Analysis Techniques ◽  
Energy Behavior ◽  
Specific Mechanical Energy

An important question in alpine skiing is how to determine characteristics of well-performed ski turns, an issue that has become more crucial with the arrival of new carving skis. This article introduces a new method for estimating the quality of skiing at each point of observation based on mechanical energy behavior that can be measured using established motion analysis techniques. It can be used for single-or multiple-skier analyses for evaluation of skiing technique as well as racing tactics. An illustration of its use is shown by analyzing 16 top-level racers using a 3-D kinematical system and video recorded during an alpine ski world cup race. Based on energy behavior of several racers, it is demonstrated that the most direct line with shortest radius of turn is not necessarily the most effective strategy in contrast to what some coaches believe.

scholarly journals Potential of sago hampas for ruminants feed

2021 ◽  
Vol 306 ◽  
pp. 05012
Author(s):  
Heru Ponco Wardono ◽  
Ali Agus ◽  
Andriyani Astuti ◽  
Nono Ngadiyono ◽  
Bambang Suhartanto
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Animal Feed ◽  
Starch Content ◽  
Land Area ◽  
Sago Palm ◽  
Low Protein ◽  
Positive Effect ◽  
Ruminant Feed

Indonesia has the biggest sago palm forest and cultivation as well as its rich of genetic diversities. Sago planting area in Indonesia has a land area more than 5.5 million hectare (85% of world’s sago land area). Currently, the use of sago only focuses on the starch contained in it. Sago hampas is starchy lignocellulosic by-product generated from pith of sago palm after starch extraction. Sago hampas in Indonesia is very abundant, cheaply and not used optimally. Due to its fiber and starch content, sago hampas could be utilized as animal feed especially for ruminants. Sago hampas are limited in their use in making ruminants feed, because it has a high crude fiber and low protein content. Therefore, before the sago hampas is given as ruminant feed, the quality of sago hampas needs to be improve by processing technology. One method of processing sago hampas that can be applied is fermentation. The present study showed that of the utilization of sago hampas had a positive effect on ruminants performance. This review aims to examine the potential of sago hampas as basal feed ruminant as well as efforts to improve their nutritional value.

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