Re: Article - Why steam conditioning?

Another advantages of conditioning of feed includes:
1-preventing demixing of complete feed during convaying, tranportation, storage in bins.
2-decreasing the activity of majorities of antinutritives and harmful enzymes of feed ingredients.
3-enhancing pellet stability and decreasing feed waste inform of dust during transport and consumption.

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Re: Article - Why steam conditioning?

For a good conditioning we need to adjust space betweeen of paddle tip and body conditioner in specific period.

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Re: Article - Why steam conditioning?

The current article Why steam conditionning? by Giuseppe R. Bigliani possesses highly technical information for pellet machine operators. But there is a thirst left which further needs the information for addition of moisture (Quantity) in conditioning in summer when the stocks of cereals have undergone moisture shrinkage. At an ambiant temperature of 45 C to 48 C the maintenance of hydration upto 17-18 % is too much difficult. The author may suggest the steps to overcome the said problem in tropics.

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Re: Article - Why steam conditioning?

After developing Sugar syrup for animal feeds it is found that the the mash sprayed with sugar syrup at 70ºC coats the feed particles uniformally which soothens it to extrude through the pellet die holes faster. The solid to solid character of sugar creates hard pellets while cooling. The above process reduces the usage of steaming the mash for pelletisation.

Dr. George Kunju John

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Re: Article - Why steam conditioning?

Just a question: How to minimize the loss of our feed moisture in finish product with the improvement in our steaming? Thanks alot.

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Re: Article - Why steam conditioning?

I would be interested to hear comments on the effects of different steam presures have on the pre pelleting conditioning.

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Re: Article - Why steam conditioning?

Conditioning is necessary in feed production based on extrusion. It is also needful for pelletization. Conditioning blends and gelatinizes starch. Nevertheless the extent of conditioning efect on blending is also dependent on the extent of milling. Coarse particle may not be homogenous enough even under conditioning. Conditioning also serves to reduce microbes that could be sources o spoilage to the feed. However I would recommend hot and semi wet system vapour. The semi wet system is better from experience compared to the dry. This has to do actually actually with the type starch and binders utilized. Starch gelatinizes very well for aqua feed. Corn does too but a mixture of the two based on feed optimization could give a good blend. Conditioning produces homogenous mixtures this homogenisation serves as preamble for proper distribution of nutrients mixture. It also help in the extrusion through the die. However conditioning chamber should not be too hot so as to reduce denaturation of the proteins.

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Re: Article - Why steam conditioning?

The article Why steam conditioning? Very good. And just a question: How to minimize the loss of our feed moisture in finish product with the improvement in our steaming?

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Re: Article - Why steam conditioning?

Regarding to effect of pressure on pre-pelleting conditioning:

Steam pressure which can be used during conditioning is usually ranged between 20 psig=138 kPa (low pressure) to 80 psig=552 kPa (high pressure). According to some researches (Briggs et al., 1999 Maier and Briggs, 2000), steam pressure does not have a significant effect on feed quality in terms of pellet durability. The reason can be explained by small difference of the steam enthalpies at 20 and 80 psig. Enthalpy is the energy which is provided by steam to increase the feed temperature. The difference between the two pressures is less than 3 percent. So, it is better to run the conditioner at pressure between 20 and 80 psig, such as 40 psig. Using higher pressure rates is not economical due to wasting boiler energy.

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Re: Article - Why steam conditioning?

We do not really need much moisture in our finished products as feed. Moisture content of the finished products should be as low as possible. Most farmers using fish feed would prefer to buy feed with lowest moisture content. The moisture serves as avenues for microbes and microbial attacks on the feed. If the feed are to be stored you need to have them as dry as possible. However for feed that are frozen or fed immediately we could afford to have some moisture. Nevertheless proper conditioning at high temperature would ensure ease of loss of moisture. When the feed comes from the die under high pressure and temperature there is tendency to loose the moisture and quick dryness. This is also aided by passage of the feed through the drying chamber where they are subjected to dry air from a central blower. Resultant feed within minutes are vey dry depending on settings of the blower.

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