Two-step mixing in feed premixes production
2009
Ivanov, D., Institute for Food Technology, Novi Sad (Serbia) | Djuragic, O., Institute for Food Technology, Novi Sad (Serbia) | Kokic, B., Institute for Food Technology, Novi Sad (Serbia)
In this paper, the results of homogeneity premixes produced with or without two-step mixing have been shown. Two-step mixing was applied in order to reduce coefficient of variation (CV) below 5%. Based on the results shown in this paper, it can be concluded that two-step mixing gives much better, and what is even more important, legislatively acceptable quality of premixes. A period of mixing was chosen according to previous experience related to the types of mixers used in this experiment and it can be recommended for applying in regular procedure of premixes production. For mixers of different construction, period of mixing should be tested for every unit separately, and afterwards it is possible to combine the equipages. CV has been also confirmed as the best criterion for illustration of homogeneity present in any type of mixture.
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