INFLUENCE OF MIXTURE TEMPERATURE AFTER CONDITIONING ON KINETIC STABILITY OF PELLETS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):215–218
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ABSTRACT
The course of the pelleting process, its energy consumption, and pellet quality are determined by conditioning itself. Here, conditioning should be understood as additional warming along with additional moisturizing of a mixture just prior to its pelleting. Softening of fodder components and partial gelatinization of starch occur during that process. Steam that can be sometimes replaced by water is commonly used for conditioning. Experiments were aimed at evaluating the influence of lower temperatures applied during conditioning on the pelleting process depending on matrix compression level, as well as on kinetic stability of pellets and process efficiency. Fodder mixture for poultry was the material for study. A compression level of 1:21 in an industrial granulator allowed for achieving high stability of pellets (94-97%) for all samples. In the laboratory system where compression level was 1:17, the dependence of kinetic stability on conditioning temperature could be observed. The increase of mixture temperature after conditioning process was accompanied by stability increase (from 58%-82%).
ISSN:1230-0322