Effect of steam conditioning on physical properties of pellets and energy consumption in pelleting process
Vukmirovic, Dj., Institute for Food Technology, Novi Sad (Serbia) | Ivanov, D., Institute for Food Technology, Novi Sad (Serbia) | Colovic, R., Institute for Food Technology, Novi Sad (Serbia) | Kokic, B., Institute for Food Technology, Novi Sad (Serbia) | Levic, J., Institute for Food Technology, Novi Sad (Serbia) | Djuragic, O., Institute for Food Technology, Novi Sad (Serbia) | Sredanovic, S., Institute for Food Technology, Novi Sad (Serbia)
In this paper, effect of moisture addition during steam conditioning of feed on pellet quality and electrical energy consumption in pelleting process was investigated. Complete mixture for pigs 2 (from 15 to 25 kg) was conditioned up to moisture content of 15.97%, 19.40% and 21.88%. Physical properties examined in purpose of pellet quality determination were hardness and durability of pellets. Pellets, produced from conditioned material with higher content of moisture, were more stabile and less hard. Higher moisture content of conditioned material resulted in decreasing of energy consumption during pelleting process. Electrical energy consumption in pelleting process, along with achieving targeted pellet quality, could be significant lower by choosing proper conditioning process parameters.
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