Mario E Tobar Jaramillo likes this technical article:
Nelson Ruiz (Nelson Ruiz Nutrition LLC) A set of 24 solvent extracted commercial soybean meal (CSBM) samples, which corresponded to the same lots of CSBM used in the field, were evaluated. The CSBM were from different origins (Argentina, Bolivia, Paraguay, Trinidad & Tobago, U.S.). The objective herein was to evaluate the relationship between KOH protein solubility (KOHPS, a measur ...
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Dr. Patterson, you are certainly right in highlighting the relevance of trypsin inhibitors in soy products and its exposure related to ingredient cost pressures. However, it is not only when soybean meal (SBM) becomes more expensive in the international market that trypsin inhibitors play a role because poultry producers jump to the utilization of full-fat soybeans which not only may be less expen ...
Participation in Forum on August 24, 2022
Nelson, good morning. Excellent your explanation. Best regards
Participation in Forum on February 16, 2019
Good morning Mark. Thank you very much for your explanation. Your calculations for rolling corn are quite accurate, however, if there is a long residence time of the corn inside the chamber or cooking pot (40 - 60 minutes), in order to obtain humidity, cooking temperature and therefore, gelatinization, something that it is not possible to obtain in the pelletizing process for several reasons that ...
Mario E Tobar Jaramillo likes the comment:
Mario - Your calculations are accurate, and use an overall efficiency of 15% which may or may not apply in every case but would be a good place to start.
Keep in mind that in the steam flaking process, the intent is to heat the grain to 210 degrees F (100 degrees C) which is higher than the conditioning temperatures achieved in the pelleting process.
Once the grain is heated to 212 degrees F, t ...
Participation in Forum on February 11, 2019
Dear Enrique, Mark and friends. After having read carefully and tried to interpret what is exposed here about "BOILER RATING" I have one doubt that I wish to share with all of you and, hope to be able to clarify. In my old days with the California Pellet Mill Comp. and Ralston Purina. I always used the formula I learned through Mr Reed Macbain (RIP), A CPM Rep. that I have considered (in my old da ...
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Most flaking mills designed for steam flaking grain will include scraper blades (sometimes referred to as doctor blades) that will continuously clean the surface of the rolls and prevent material from sticking. Properly conditioned corn will be sticky and normally requires a properly functioning scraper blade to keep the roll surface clean.
Tempering prior to steam conditioning can be a very use ...
Mario E Tobar Jaramillo likes the comment:
Mohamad;The moisture content entering the flaking mill should be close to 18% and make sure you have enough residence time in the steam chest in order to hydrolyze the starches. You must be wasting a lot of energy (in form of steam) by trying to transfer the heat into the corn by having an oversized steam chest. I will suggest you to by-pass the tempering step since is not required at this point. ...
Mario E Tobar Jaramillo likes the video:
Todd Applegate (University of Georgia) spoke on the effects of whole corn on ileal and cecal microbiota, as well as the importance of collaborative work in today's poultry industry, during IPPE 2018 in Atlanta, USA.
Participation in Forum on April 4, 2018
Josef Excellent description of Flaking Process.
Best personal regards