Effect of extrusion on lipids
The use of lipid raw materials in feed is mainly used as a source of energy, to improve the palatability of feed, to provide essential fatty acids, as a carrier of fat-soluble vitamins, and to change the texture of feed. The main sources of lipids are animal fat, poultry fat, aquatic finger oil and animal and plant mixed fat, feed grade vegetable oil. Good feed reminds that these lipids, after being squeezed, can affect oxidative rancidity, form isomers, form complexes with starch and proteins, and inhibit enzyme activity leading to rancidity. Usually, before adding fat, it needs to be heated to 40-60 ° C. Pay attention to the use of the same kind of fats and oils as the raw materials, and keep the ratio of starch to functional protein. It is best to add in the later stage of the process and maximize in the extruder. Limited agitation (shearing). Usually, a fat content of more than 17% in the feed needs to be produced by a twin-screw extruder.
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