The influence of extrusion on feed meal hygiene | Uticaj ekstrudiranja na higijensku ispravnost hraniva
2007
Kormanjos, S. | Filipovic, S. | Plavsic, D. | Filipovic, J., Institut za prehrambene tehnologije, Novi Sad (Serbia)
The objective of this paper is to establish the influence of extrusion process on the hygiene of different plant origin meals (soybean, corn, broken corn kernels and silo sunflower impurities). Soybean was extruded at 125 deg C and other raw materials at 90 deg C. Pertinant data point that extrusion is positively contributing to meal hygiene. Total number of microorganisms was the greatest in silo sunflower impurities (4,800.000 per 1 g). By extrusion, this number was decreased to 21.000 per 1 g. In all samples, total number of moulds was significantly decreased. Maximum number of moulds was 190 per 1 g (extruded soya bean). Sulphite reducing clostridia was not detected in tested samples.
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