by
Joseph P. Kearns, JPKearns Consulting LLC, Harley-dog@hotmail.com
What is the difference between dry extrusion and wet extrusion? To start off, having worked in this industry for over 40 years both dry and wet extrusion has changed as machinery improvements resulted in the evolution of both styles of production.
Historically dry extrusion was a design for use on farms and the power source was the Power Take Off on a tractor. The idea was to process soybeans mainly to eliminate the trypsin inhibitor and increase oil availability so as the full fat soybeans could be used in “on the farm” feeds with no detrimental effect for the animals fed. It worked perfectly for this application as low production rates matched farmer’s needs. As feed mills became more available and advantageous, the system changed to be more appropriate with electrical motors and surrounding support equipment designed for feed production. These early dry extruders were in the high shear range of operation.
High shear was critical for rupturing the oil sacs in the soybeans, so the oil was more readily available for its caloric value in animals, predominately chickens. It just so happened that when operating at high shear the temperature was achieved to eliminate or greatly reduce the trypsin inhibitor in soybeans, which is detrimental for chickens.
It is noted and can be seen in the photos that Dry Extrusion has changed over the years.
Insta Pro of Iowa, USA is famous for its dry extrusion equipment and two of their extruders are shown, the left without a preconditioner and the right with a preconditioner. The left extruder is designed for ingredient preparation as it has a device at the discharge end of the extruder, which allows for increased pressure development in the extruder barrel but no ability to cut and form an extruded piece. Insta Pro is historically famous for this design and its use in Full Fat Soybean extrusion and ingredient manufacturing.
Read the full article in the International Aquafeed magazine online, HERE.
What is the difference between dry extrusion and wet extrusion? To start off, having worked in this industry for over 40 years both dry and wet extrusion has changed as machinery improvements resulted in the evolution of both styles of production.
Historically dry extrusion was a design for use on farms and the power source was the Power Take Off on a tractor. The idea was to process soybeans mainly to eliminate the trypsin inhibitor and increase oil availability so as the full fat soybeans could be used in “on the farm” feeds with no detrimental effect for the animals fed. It worked perfectly for this application as low production rates matched farmer’s needs. As feed mills became more available and advantageous, the system changed to be more appropriate with electrical motors and surrounding support equipment designed for feed production. These early dry extruders were in the high shear range of operation.
High shear was critical for rupturing the oil sacs in the soybeans, so the oil was more readily available for its caloric value in animals, predominately chickens. It just so happened that when operating at high shear the temperature was achieved to eliminate or greatly reduce the trypsin inhibitor in soybeans, which is detrimental for chickens.
It is noted and can be seen in the photos that Dry Extrusion has changed over the years.
Insta Pro of Iowa, USA is famous for its dry extrusion equipment and two of their extruders are shown, the left without a preconditioner and the right with a preconditioner. The left extruder is designed for ingredient preparation as it has a device at the discharge end of the extruder, which allows for increased pressure development in the extruder barrel but no ability to cut and form an extruded piece. Insta Pro is historically famous for this design and its use in Full Fat Soybean extrusion and ingredient manufacturing.
Read the full article in the International Aquafeed magazine online, HERE.
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