Feed Moisture Content Research Articles

Effect of Starch Sources on Properties of Extrudates Containing DDGS

Various levels of DDGS (20, 40, and 60% wb) were blended with starch sources (cassava, corn, and potato), and other ingredients to produce an iso-nitrogenous feed (28% protein) at varied moisture contents (15, 20, and 25% wb). The feed blends were extruded in a single-screw extruder at a preset screw speed of 130 rpm (13.6 rad/s) with three temperatures profiles 90–100–100°C, 90–120–120°C, and 90–140–140°C. The effect of these variables on processing conditions (extruder torque and die pressure) and other extrudate properties (expansion ratio (ER), unit density (UD), color (L*, a*, and b*), sinking velocity (SV), water absorption, water solubility, and pellet durability indices (PDI)) were analyzed. For all the three starch extrudates, changing the levels of DDGS, feed moisture content, and extruder barrel temperature had a significant effect on SV, PDI, a*, and b* values at α = 0.05.

Functional performance of a vertical-shaft centrifugal palm nut cracker

A vertical-shaft centrifugal palm nut cracker was presented and evaluated. The cracker efficiency and kernel breakage ratio are some of the most important parameters for evaluating the cracker performance. From the result of this work, the two parameters are function of cracking speed, moisture content and feed rate. The result showed that for the lowest speed of 1,650 r/min, and the highest feed rate of 880 kg/h and for all moisture contents, the cracking efficiency was not up to 65%, therefore the efficiency increases with an increase in machine speed and a decrease in feed rate. The kernel breakage ratio ranged from 0–0.18 (0–18%) for all feed rates and moisture contents. It increased with moisture content and cracking speed, but decreased with feed rate. All the parameters determined have a linear relationship with moisture content.  

Structural and textural characterization of corn–lentil extruded snacks

Structural and textural properties of extruded corn and corn–lentil mixtures were investigated as a result of process conditions, including extrusion temperature (170–230 °C), feed rate (2.52–6.84 kg/h) and feed moisture content (13–19% wb). Lentil was used in mixtures with corn flour at a ratio of 10–50% (legume/corn). Apparent density increased with feed rate, moisture content and material ratio and decreased with temperature, while expansion ratio showed an opposite behavior. Modulus of elasticity increased with feed composition and decreased with extrusion conditions. Number of peaks during compression decreased with extrusion temperature and feed composition. Similar behavior was also found for sensory evaluated structural and textural characteristics. The examination of macrostructure confirmed the effects of extrusion conditions and feed composition on structural and textural properties. The properties correlation revealed critical relationships among instrumental and sensorial characteristics. Hence, simple power model equations were developed, which enable their prediction and consequently the design of extruded snacks with acceptable quality characteristics.

A survey of ochratoxin A contamination in feeds and sera from organic and standard swine farms in northwest Italy

A survey was carried out on conventional (n = 11) and organic (n = 4) swine farms in northwest Italy in order to investigate the occurrence of ochratoxin A (OTA) in feed and serum samples collected from September 2006 to March 2009. Each farm was sampled twice and a total of 30 feed samples and 285 serum samples were collected. OTA levels were determined through extraction, immunoaffinity column purification and high-performance liquid chromatography analysis coupled with fluorimetric detection. All feed samples resulted to be contaminated with OTA at levels ranging from 0.22 to 38.4 microg kg(-1). The OTA concentrations found in organic feed samples were significantly higher (P < 0.05) than those found in conventional feed samples. All serum samples resulted to be contaminated with OTA at levels ranging from 0.03 to 6.24 ng mL(-1). The OTA concentrations found in organic serum samples were significantly higher (P < 0.001) than those found in conventional serum samples. None of the feed samples contained more than the maximum level (50 microg OTA kg(-1), considering a feed moisture content of 120 g kg(-1)) recommended by the European Commission for OTA in complementary and complete swine feedstuffs. The OTA contamination of organic feed and serum samples was found to be significantly higher than that of conventional feed and serum samples.

Mechanical Properties of Corn-Legume Based Extrudates

The effect of extrusion conditions, including feed rate (2.52–6.84 kg/h), feed moisture content (13–19% wet basis), screw speed (150–250 rpm), and extrusion temperature (150–260°C) on the mechanical properties of corn/legume-based extrudates was studied. White bean and lentil were used in mixtures with corn flour at a ratio of 10:90 up to 90:10 (corn:legume). Simple power models were used to correlate breaking stress and corresponding strain with extrusion conditions and material characteristics. The influence of feed rate on the extrudates mechanical properties was incorporated in the mean residence time. The breaking stress of extrudates decreased with temperature, residence time, and corn to legume ratio, and it increased with feed moisture content. The corresponding strain showed an opposite trend. Screw speed did not affect the extrudate properties. The use of lentil flour led to a product with higher breaking stress. Furthermore, in a previous work, the porosity of these products was modeled and, now, it was found that breaking stress and porosity of the extrudates could be correlated by an exponential relationship.

Effect of process variables on the quality characteristics of pelleted wheat distiller's dried grains with solubles

The rapid expansion of ethanol processing plants in Canada has resulted in a significant increase in the production of wheat-based distiller's dried grains with solubles (DDGS). Transportation and flowability problems associated with DDGS necessitate investigations on pelleting. In the present study, the effect of process variables like die temperature (T) and feed moisture content (Mw) on the pellet properties like pellet moisture content, durability and pellet density was explored using a single pelleting machine; further studies on pelleting DDGS using a pilot-scale pellet mill were also conducted to understand the effect of die diameter and steam conditioning on durability and bulk density of pellets. Proximate analysis of DDGS indicated that crude protein and dry matter were in the range of 37.37–40.33% and 91.27–92.60%, respectively. Linear regression models developed for pellet quality attributes like pellet moisture content, pellet density and durability adequately described the single pelleting process with R2 value of 0.97, 0.99 and 0.7, respectively. ANOVA results have indicated that linear terms T and Mw and the interaction term T × Mw were statistically significant at P < 0.01 and P < 0.1 for pellet moisture content and pellet density. Based on the trends of the surface plots, a medium T of about 50–80 °C and a low Mw of about 5.1% resulted in maximum pellet density and durability and minimum pellet moisture content. Results from pilot-scale studies indicated that bulk density, durability and throughput values were 436.8–528.9 kg m−3, 60.3–92.7% and 45.52–68.77 kg h−1, respectively. It was observed that both die diameter and steam addition had a significant effect on the bulk density and the durability values. The highest bulk density and durability were achieved with 6.4 mm die diameter with steam addition compared to 7.9 mm die with or without steam addition.

Vegetable-based feed formulation on poultry meat quality

Modern poultry production is based on manipulation of genetics and environmental factors that affect intensively farmed poultry. This includes feeding well balanced and hygienically produced feeds to highly productive lines of birds. Feed formulation involves combining different ingredients in proportions necessary to provide the animal with proper amount of nutrients needed at a particular production stage. Green leafy vegetables are rich sources of essential amino acids, vitamins, minerals and antioxidants and the cheapest in terms of affordability and most abundant source of proteins. Therefore, this study was aimed at investigating the effect of vegetablebased feed on the nutritive quality of broiler meat. Fifty-day old broiler chicks were randomly distributed into two groups (25 chicks per group). One group was administered with experimental (vegetable-based) diet and the other group with standard (commercial broiler starters) diet. The experimental diet was formulated to contain the same composition with control diet substituting pumpkin leaves, pawpaw and banana in place of lysine, methionine and vitamin pre-mix. The trial-and-error method of feed formulation was adopted during preparation of experimental feed. Results from proximate analysis revealed a significant (P<0.05) higher crude protein (15.75 ± 0.14%) and moisture content (23.3± 2.36%) in vegetable-based formulated feed than the crude protein (9.63 ± 0.13%) and moisture content (16.7 ± 2.23%) of the control feed. The ash (10.0 ± 4.08%) and fat (2.5 ± 0.78%) composition of both the standard and vegetable-based feeds were found to be similar. At the end of 6-week treatment, there was no significant difference in the mean weight of birds’ organs (head, gizzard, heart, lung, small intestine, large intestine, upper limbs) examined. However, the weight of limb and lung of the experimental group were lower compared to the control group. The total serum cholesterol and mean fat content of heart, gizzard and muscles of the vegetable fed birds were found to be significantly lower (P<0.05). There was no significant difference (P>0.05) in plasma-protein and muscle protein content between the treatment groups. Nevertheless, birds fed with vegetable formulated feed exhibited higher rate of feed conversion expressed as muscle protein weight (118.2 ± 16.34 g) and body weight gained (7.1 ± 1.74 g) than control group muscle protein weight (90.3 ± 23.18 g) and body weight gained (4.99 ± 1.66 g). This study, therefore, indicates that low fat and high protein meat can be obtained from birds fed with the experimental vegetable formulated feeds.

Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods

Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility of the extrudates. Extrusion cooking process significantly increased the level of phenolic compounds and starch digestibility of extruded products. Increasing PDHF and fruit waste content caused increase in total phenolic content and antioxidant activity of the extruded samples, whereas percent starch gelatinization and digestibility values decreased. Moisture content and temperature significantly influenced the total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility values. In extruded samples, positive correlations were determined between antioxidant activity and total phenolic matter and percent starch gelatinization and the starch digestibility values, respectively.

Extrusion, structure and mechanical properties of complex starchy foams

Abstract Wheat-based extruded foams were generated according to different conditions of barrel temperature (120, 140 and 160 °C), feed moisture content (20%, 22% and 24%), screw speed (400, 600 and 800 rpm), die opening (0.75, 1 and 1.25 mm) and addition of sucrose and sodium bicarbonate at different levels (0%, 3%, 6% and 0%, 0.2%, 0.4%, respectively). Their cellular structure, analyzed by micro-computed X-ray tomography, was linked to the bulk expansion properties and enabled to explain the discrepancies in stress at rupture values obtained with a 3-point bending test. Samples with a wide range of relative densities (0.09–0.48), mean cell sizes (240–2710 μm), mean cell wall thicknesses (195–396 μm) and cell densities (430–37670 cm −3 ) were obtained. Most of the samples showed an anisotropic expansion with a favoured radial expansion, resulting in cellular structures with larger and less numerous cells and shapes closer to ellipsoids than to spheres that would be expected for isotropic expansion. A good fit with the Gibson and Ashby model was observed for mechanical properties. For similar relative densities, slight but significant differences in the stress at rupture might be explained by differences in cellular structure.

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Production of extrudates from cereals is an often-used technological process in today’s world food industry. Extrudates from corn flour produced using the twin-screw extrusion process and enriched with whey protein concentrate represent high-quality source of proteins and fats. Whey protein concentrate (WPC) as a valuable source of proteins and minerals is one of the highest-quality components for possible extrudate enrichment. In this paper, the influence of various WPC addition and some extrusion process parameters such as feed moisture content ( $$ Q_{{{\text{H}}_{\text{2}} {\text{O}}}} $$ ) on physicochemical properties of directly expanded corn flour extrudates manufactured in twin-screw co-rotating extruder was investigated. Whey protein concentrate was added in the following ratios 7.5%, 15% and 22.5% and water in 10.08, 12.18 and 14.28 L/h. Final composition of products is determined with measuring of protein, fat and water shares, water absorption index (WAI) and water solubility index (WSI). With added WPC and with increase of water volume flow, there was a significant rise in total protein, fat and water content in final products, as well as lowering of WSI and rising of WAI indexes. The statistical analysis of the obtained data shows that the lowest WSI and the highest WAI had samples with the largest share of WPC (22.5%) and water volume flow of 14.28 L/h. Colour is measured for each sample, and results were represented with hue angle (H), chroma (C) and lightness (L) values. Process parameters, WPC and $$ Q_{{{\text{H}}_{\text{2}} {\text{O}}}} $$ influence the increase of saturation of C and lightness of L colour value, while H value stays unchanged. Mean value of H was 90.14 ± 1.06, which corresponds to dominance of yellow colour of samples.

Functional properties of corn and corn–lentil extrudates

Abstract Functional properties of corn and corn–lentil extrudates were investigated as a result of extrusion conditions, including feed rate (2.5–6.8 kg/h), feed moisture (13–19% wet basis) and extrusion temperature (170–230 °C). Lentil was used in mixtures with corn flour at a ratio of 10–50% (legume/corn). The water absorption index of extrudates increased with extrusion temperature and feed moisture content and decreased with feed rate and lentil/corn ratio. The water solubility index of extrudates increased with temperature, but decreased with feed moisture content and feed rate. The oil absorption index of extrudates increased with extrusion temperature and decreased with feed rate, feed moisture content and lentil/corn ratio. Generally, the use of lentil flour led to products with lower values for functional properties. Principal component analysis of functional properties discriminated samples with appropriate functionality based on industrial use.

Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

Abstract Response surface methodology (RSM) was used to study the effects of feed moisture content (16–18%), screw speed (250–320 rpm), and barrel temperature (150–170 °C) on extruder system parameters (product temperature, die pressure, motor torque, specific mechanical energy, SME) and physical properties (expansion, bulk density, hardness) of a chickpea flour-based snack. Second-order polynomials were used to model the extruder responses and product properties as a function of process variables. Product temperature and die pressure were affected by all three process variables, while motor torque and SME were only influenced by screw speed and barrel temperature. All three variables affected product responses significantly. Desirable products, characterized by high expansion ratio and low bulk density and hardness, were obtained at low feed moisture, high screw speed and medium to high barrel temperature. It was demonstrated that chickpeas can be used to produce nutritious snacks with desirable expansion and texture properties.

Effect of Some Extrusion Variables on Residual Quantity of Cyanogenic Compounds in an Organic Breakfast Cereal Containing Passion Fruit Fiber

ABSTRACTOrganic passion fruit fiber is obtained from organic passion fruit rind and is an interesting source of dietary fiber with potential for use in food products such as breakfast cereals. However, various researchers have confirmed the presence of cyanogenic compounds in passion fruit. The objective of this study was to evaluate the effect of the thermoplastic extrusion process on the residual quantity of total cyanogenic compounds (TCC) in extruded organic breakfast cereal produced with corn flour and different levels of passion fruit fiber added to the formulation. For the production of the extrudates, a 23 complete factorial design was followed, that permitted the analysis of the results by response surface methodology. The effects of the quantity of passion fruit fiber (0–30%), feed moisture content (18–28%) and barrel temperature (120–160°C) on the residual quantity of TCC were studied. The raw passion fruit fiber presented 748.3 mg/kg of TCC. The extruded products presented TCC contents of 0–254.1 mg/kg, increasing significantly with the increase of the quantity of passion fruit fiber. The residual quantity of TCC was influenced by feed moisture, while temperature had no significant effect on this response. Nevertheless, only a small reduction of cyanogenic compounds was verified in the breakfast cereals produced by thermoplastic extrusion. Thus, it was concluded that the toxicity of the cereal blends was not improved by the extrusion process.

Effect of Starch Sources and Protein Content on Extruded Aquaculture Feed Containing DDGS

A 3 × 3 × 3 completely randomized design was used to investigate extrusion cooking behavior and product characteristics of distillers dried grains with solubles (DDGS), protein levels, and various starch sources in a laboratory scale single screw extruder. Cassava, corn, and potato starches with varying levels of DDGS (20%, 30%, and 40% wet basis (wb)) were extruded with three different proportions of protein levels (28%, 30%, and 32% wb). The extrusion cooking was performed at a constant feed moisture content of 20% wb, barrel temperature of 120 °C, and a preset screw speed of 130 rpm (13.6 rad/s). Extrudate properties such as expansion ratio, unit density, sinking velocity, color, water absorption and solubility indices, and pellet durability index were determined to judge the suitability for various fish species. For all three starch bases, increasing the DDGS levels resulted in a significant increase in sinking velocity, redness (a*), and blueness (b*) and showed a decrease in whiteness (L*). With the increase in DDGS and protein levels, a noticeable increase was observed for unit density and pellet durability indices for cassava and potato starch extrudates. The DDGS-based extrudates produced from cassava starch with lower proportions of DDGS (20%) and protein (28%) levels exhibited better expansion and floatability. Also, the extrudates produced from corn starch with higher levels of DDGS (40%) and protein (32%) levels were more durable and possessed sinking characteristics. Overall, cassava and corn starch with lower and higher levels of DDGS could be more appropriate for the production of floating and sinking aquaculture feeds, respectively.

The Effect of Extruded Orange Pulp on Enzymatic Hydrolysis of Starch and Glucose Retardation Index

Orange pulp was extruded using a Brabender laboratory single screw extruder (20:1 L/D). The independent variables evaluated were barrel temperature (83, 100, 125, 150, and 167 °C), feed moisture content (22, 25, 30, 35, and 38/100 g), and screw speed (126, 140, 160, 180, and 194 rpm). The apparent density and apparent viscosity values of the extruded orange pulp increased during extrusion, while the oil absorption index decreased, in comparison with the values for raw orange pulp. In vitro studies showed that at the end of the incubation time, 90.68% of the starch was hydrolyzed in the control sample, while only 77.82% and 69.40% pulp of the starch experienced hydrolysis in the presence of raw fiber and extruded orange pulp, respectively. Extruded orange pulp showed a higher glucose retradation index (16.04–25.92%) after 30 min of dialysis and after 60 min (11.66% and 18.33%) than raw orange pulp (8.33%). These results indicated that glucose could be bound with compacted fiber matrices and inhibit alpha-amylase activity. These mechanisms may create a definite benefit by decreasing the rate of glucose absorption and eventually lowering the concentration of postprandial serum glucose. The potential hypoglycemic effects of extruded orange pulp suggest that orange pulp is a good and abundant dietary fiber resource that could be of great benefit in controlling glucose levels in the blood. It could also be added to high-fiber foods as a low-calorie bulk ingredient to reduce the calorie level.

Simultaneous Gelatinization and Drying of Maize Starch in a Single-Screw Extruder

Maize starch (Zea mays) was gelatinized and dried using a jacketed single-screw extruder. The degree of gelatinization (DG), color, swelling properties, solubility, apparent and true densities, expansion ratio, and porosity of extruded maize starch were analyzed. The effects of temperature, feed moisture content, screw speed, and feed rate on the extrusion process and final product properties were also studied. The apparent density of the extruded product was found to increase with an increase in the feed moisture content and residence time, whereas it decreased with an increase in the extrusion temperature. It was observed that the porosity and expansion ratio of the extruded product decreased significantly with increased feed moisture content and residence time. In addition, an increase in temperature led to a product of higher porosity and expansion ratio. Also, the degree of gelatinization increased with an increase in the temperature and screw speed. A correlation was developed for the throughput and specific consumption of mechanical energy for the studied single-screw extruder.

Fate of Fusarium mycotoxins in maize flour and grits during extrusion cooking

Extrusion technology is used widely in the manufacture of a range of breakfast cereals and snacks for human consumption and animal feeds. To minimise consumer exposure to mycotoxins, the levels of deoxynivalenol (DON) and zearalenone (ZON) in cereals/cereal products and fumonisins B1 and B2 (FB1 and FB2) in maize are controlled by European Union legislation. Relatively few studies, however, have examined the loss of Fusarium mycotoxins during processing. The behaviour of FB1, FB2 and fumonisin B3 (FB3), DON and ZON during extrusion of naturally contaminated maize flour and maize grits is examined using pilot-scale equipment. DON and ZON are relatively stable during extrusion cooking but the fumonisins are lost to varying degrees. There is some loss of ZON when present in low concentrations and extruded at higher moisture contents. The presence of additives, such as reducing sugars and sodium chloride, can also affect mycotoxin levels. Moisture content of the cereal feed during extrusion is important and has a greater effect than temperature, particularly on the loss of fumonisins at the lower moistures. The effects are complex and not easy to explain, although more energy input to the extruder is required for drier materials. However, on the basis of these studies, the relationship between the concentration of Fusarium toxins in the raw and finished product is toxin- and process-dependent.

Factors affecting strength and durability of densified biomass products

Abstract Effectiveness of a densification process to create strong and durable bonding in densified products such as pellets, briquettes, and cubes can be determined by testing the strength (i.e., compressive resistance, impact resistance, and water resistance), and durability (i.e., abrasion resistance) of the densified products. These tests can indicate the maximum force/stress that the densified products can withstand, and the amount of fines produced during handling, transportation, and storage. In this article, the procedures used for measuring the strength and durability of the densified products are discussed. The effects of constituents of the feed such as starch, protein, fiber, fat, lignin and extractives; feed moisture content; feed particle size and its distribution; feed conditioning temperature/preheating of feed; added binders; and densification equipment variables (forming pressure, and pellet mill and roll press variables) on the strength and durability of the densified products are reviewed. This article will help select process parameters to produce strong and durable densified products from new biomass feedstocks or animal feed formulations. Guidelines for developing standards on criteria for the acceptance levels of strength and durability of the densified products are presented.

Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack

Abstract Two glutinous rice-based snack formulations were designed using a linear-programming model to minimize total cost to meet the FAO/WHO/UNU. (1985). Energy and protein requirements . Report of a joint FAO/WHO/UNU expert consultation. Technical report series 724. Geneva: WHO requirements for lysine and sulphur amino acids. Effects of protein concentration, feed moisture content and barrel temperature on the chemical and physical properties of the extruded product were investigated. Response surfaces for the parameters were generated using a second-degree polynomial. The high protein nutritious snack was obtained using glutinous rice flour, vital wheat gluten and toasted soy grits. A factorial design was employed to investigate the influence of feed protein content (20 and 30 g/100 g wb), feed moisture (20, 25, and 30 g/100 g wb) and barrel temperature (150 and 180 °C) on the physical and chemical properties of extrudates. Results showed that increasing feed moisture and reducing barrel temperature reduced non-protein nitrogen (NPN) and enhanced lysine retention. The protein and moisture content of raw material and barrel temperature had no significant influence on cysteine and methionine content. The conditions providing high expansion, low bulk density, and low shear strength of extruded snack were feed moisture of 20 g/100 g wb and 180 °C.

CFD Evaluation of Droplet Drying Models in a Spray Dryer Fitted with a Rotary Atomizer

Computational fluid dynamics (CFD) modeling of spray dryers requires a simple but sufficiently realistic drying model. This work evaluates two such models that are currently in discussion; reaction engineering approach (REA) and characteristic drying curve (CDC). Two versions of the CDC, linear and convex, drop in drying rate were included. Simulation results were compared to the overall outlet conditions obtained from our pilot-scale experiments. The REA and CDC with a linear drop in drying rate predicted the outlet conditions reasonably well. This is contrary to the kinetics determined previously. Analysis shows that the models exhibit different responses to changes in the initial feed moisture content. Utilizing different models did not result in significantly different particle trajectories. This is due to the low relaxation time of the particles. Despite the slight differences in the drying curves, both models predicted similar particle rigidity depositing the wall. For the first time in a CFD simulation, the REA model was extended to calculate the particle surface moisture, which showed promising results for wet particles. Room for improvement was identified when applying this concept for relatively dry particles.