A study on the twin screw extrusion-cooking of plant-meat pet food mixtures

• Autorzy: Sobota A. , Zarzycki P. , Sykut-Domanska E. , Wirkijowska A. , Rzedzicki Z. , Pawlas A.

Warianty tytułu

PL

Badania procesu ekstruzji dwuślimakowej mieszanek roślinno-mięsnych przeznaczonych dla zwierząt domowych

• Języki publikacji: EN

Abstrakty

EN

A study was conducted on the possibility of application of “dry” extrusion-cooking technology for the processing of plant-meat mixtures. The effect of the concentration of the meat material (meat-bone pulp), leguminous material (faba bean), wheat grain meal and extrusion temperature on the process run, physicochemical properties and on the microstructure of the extrudates was investigated. It was demonstrated that extrusion-cooking with a twin-screw extruder permits the processing of blends with up to 30% meat-bone pulp content. Increase in the content of the meat material caused a decrease of specific density and water solubility index (WSI) of the extrudates. At the same time, a significant increase in the content of proteins, fat, and ash was observed. Extrusion temperature increase from 130 to 250°C caused an increase in the degree of expansion ratio and impact strength of the extrudates and a decrease in specific density of the products. At the same time, the microstructure of the products was changed from cohesive and compacted to more expanded and porous.

PL

Badania procesu ekstruzji dwuślimakowej mieszanek roślinno-mięsnych przeznaczonych dla zwierząt domowych ekstruzja, bobik, miazga mięsno-kostna, karma, pszenica Przeprowadzono badania nad możliwością wykorzystania technologii ekstruzji „suchej” do przetwarzania mieszanek roślinno-mięsnych. Określono wpływ udziału komponentów mięsnych (miazga mięsno-kostna), roślin strączkowych (nasiona bobiku), rozdrobnionego ziarna pszenicy oraz temperatury wytłaczania na przebieg procesu, właściwości fizyko-chemiczne oraz mikrostrukturę ekstrudatów. Wykazano, że zastosowanie ekstrudera dwuślimakowego umożliwia przetwarzanie mieszanek z udziałem miazgi mięsno-kostnej dochodzącej do 30%. Zwiększenie udziału komponentu mięsnego powoduje obniżenie gęstości właściwej i rozpuszczalności suchej masy (WSI) ekstrudatów. Odnotowano także, wzrost zawartości białka, tłuszczu i popiołu w ekstrudatach. Podniesienie temperatury wytłaczania z 130 do 250°C wpłynęło na wzrost stopnia ekspandowania i udarności oraz obniżenie gęstości właściwej ekstrudatów. Jednocześnie mikrostruktura ekstrudatów z formy zwięzłej i zbitej przeszła w formę bardziej wyekspandowaną i porowatą.

Słowa kluczowe

EN

pet animal; animal feedstuff; feed; plant-meat blend; faba bean; faba bean meal; wheat grain; wheat meal; meat-bone pulp; extrusion cooking; extrusion process; extrusion method; extrusion condition; extruder; twin-screw extruder; extrudate; extrudate property; extrudate microstructure; extrudate production; expansion ratio; impact resistance; specific density

• Wydawca: -
• Czasopismo: Acta Agrophysica
• Rocznik: 2018
• Tom: 25
• Numer: 4
• Opis fizyczny: p.421-435,fig.,ref.

Twórcy

autor

Sobota A.

• Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Zarzycki P.

• Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Sykut-Domanska E.

• Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Wirkijowska A.

• Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Rzedzicki Z.

• Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Pawlas A.

• Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

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Identyfikatory

DOI

10.31545/aagr/99634