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Comments related to #Extrusion

Enrique Diaz

Enrique Diaz

Denis; Extrude Fish Feed is one of the most difficult application for an extruder/expander due to the nature of the ingredients and also due to the configuration of the worms on the main shaft and the restriction applied on the extruder's discharge at the die plate. Most of my experience extruding

Katie Mayo

Katie Mayo

I would like to add a few more comments regarding making sinking vs floating fish feed. 1. Floating or sinking pellets are dependent on the formulation. Both the type of starch and inclusion rate of starch will make a shaped fish feed float. Generally, sinking pellets incorporate less starch and

Dave Albin

Dave Albin

Dr. Md. Robiul Islam (dvm) , peanut meal is very low in lysine compared to soy meals. Growth performance will be hindered if not balanced for lysine, and potentially other amino acids as well. So, value accordingly... And, as Amanda points out, you have to continually test new batches of peanuts a

Michael Joseph

Michael Joseph

Hello Dario, I am unable to understand some parts of your query. Eg: 0.5/1.5 of oil.... is it the oil added in the feed and then the remaining added as top dressing? Also, your question seems to have two contradicting facts - you want higher bulk density and also want them to float. For the feeds t

Enrique Diaz

Enrique Diaz

Sanket; The picture you sent refers originally to an Anderson 8" EEC (Expander-Extruder-Cooker). Due to the colors on the machine and peripheral components I can see the machine was "repaired" by a US based company and probably the original configuration is not the same as the factory. The are seve

Featured users in Extrusion

Will Henry

Extru-Tech, Inc.

United States

Dr. Mian Riaz

Dr. Mian Riaz

Texas A&M University

Texas A&M University

Research
United States

Spencer Lawson

Spencer Lawson

Wenger Manufacturing INC.

United States

ESE & INTEC

ESE & INTEC

E.S.E. & INTEC

E.S.E. & INTEC

United States

Thomas Ellegaard Mohr

Thomas Ellegaard Mohr

Andritz

Denmark

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