Feed extrusion process description

Galen J Rokey,Edivaldo M De Souza,Brian Plattner

doi:10.1590/s1516-35982010001300055

Abstract

The following work discusses the main features of feed extrusion process explaining the expected effects on the final product according to the raw material used as starch, protein, fat and fiber. The selection of processing equipments as feeder, preconditioner and extruder is discussed considering the involved costs and the probability of future expansion. Dryers are also essential in the extrusion process as it reduces the level of moisture in an extrusion cooked product. High moisture levels increase the water activity which favors the bacterial and mold growth so an overview of different kinds of dryers is considered. Guidelines for an economic prediction are shown to determine the potential for profit considering the input of raw material cost, energy cost and capital equipment cost as related to the extrusion module.

Highlights

Process description for feed extrusionCommercial extrusion processing of food and feed products has been practiced for over 60 years
The screw extruder was first used as a continuous cooking device in the late 1930’s
Dry-expanded pet foods were first produced by extrusion cookers in the 1950’s

Summary

Introduction

Commercial extrusion processing of food and feed products has been practiced for over 60 years. When formulating and processing pet foods, livestock and aquatic feed by extrusion cooking, it is important to understand that cereal grains alone cannot provide the required amino acid balance for proper growth and body maintenance. These vegetable proteins contribute greatly to both the structural and nutritional aspects of pet foods, aquatic and livestock feed Due to their low heat treatment they have good “functional” properties and assist with expansion and binding during extrusion. They may be used as a protein source in formulating a feed or may be processed directly to serve as meat extenders in dry and canned pet foods. The following options should be considered to maintain a recommended vitamin level in pet food products: 1. Use overages: It is recommended to use overages to compensate for losses occurring during storage and processing

Use heat stable forms

Evaluation of operational costs

Conclusions