For the Baltic Sea countries edible mussel meat (Mytilus edulis L.) is a promising type of protein raw material for feed. The purpose of the study was to experimentally verify the possibility of feed mixture extrusion, including grain crops and mussel meat, and to determine rational parameters of the extrusion process. On a single screw extruder, at various temperatures, there was extruded a feed mixture containing ground wheat grain and mussel meat (10, 12.5 and 15 % by weight); and there was identified the amino acid percentage in the finished extrudate by capillary electrophoresis. According to the study results, it has been found that a feed mixture consisting of wheat grain and mussel meat could be successfully extruded at a temperature of 120-135 ºC. Mussel meat added to wheat grain significantly increased the protein percentage in the finished feed. The increase of extrusion temperature resulted in a decrease of the amino acid percentage in the finished extrudate. The change of the mussel meat percentage in the feed mixture has virtually no effect on the dependence of the amino acid percentage in the extrudate on the extrusion temperature and the process. The amino acid percentage in the extruded feed at increasing temperature decreased with an accelerated velocity, regardless of mussel meat percentage in the feed mixture. A rational temperature range has been identified for feed mixture extrusion from wheat grain and mussel meat, it was 120-125 ºC. The extrusion of mussel meat mixed with grain crops is considered to be a promising direction to improve the production of feed for fish and farm animals.
The object of the study was an extruded feed made from an undivided grain heap of winter wheat, stripped in the phase of waxy ripeness. The use of this type of inexpensive raw material makes it possible to increase the protein content in feed by 7-8% in comparison with feed based on fully ripe grain. The process of extruding feed based on waxy ripeness wheat ears is satisfactory. It has been established that extruded feed based on a grain heap can be successfully used for feeding farm animals. To use extruded feed from wheat ears harvested in the phase of waxy ripeness, the addition of raw materials of animal origin in an amount of no more than 20% is required for feeding fish, which is less than for feed based on full ripeness wheat grain.
Preservation of carotene for balancing the ration of animals in winter is important at the current time. It is known that drying is the most common way of preparing food for long-term storage. Elimination of moisture in the material inhibits oxidation of nutrients, development of pathogenic microflora, deterioration of the organoleptic properties of the product, and significantly reduces its technological volume. The process of drying to the conditioning humidity is quite long and energy-intensive, since the vast majority of useful substances of plant tissues are characterized by low thermal stability. To intensify the process of drying the vegetative mass allows the use of microwave radiation. The aim of the study is the mathematical description of microwave-vacuum drying of vegetative plant mass. The study was performed on the experimental setup of the waveguide type with increased intensity of exposure. The physical model of the process of dehydration with the addition of the parameters of the emitter of microwave energy and dielectric properties of dissipative material inside the drying chamber were considered. The mathematical model includes the system of equation changes in the physical and dielectric properties of the product in the steady state dehumidification. Implementation of mathematical models in the computational environment, such as MathCAD, allows to calculate the modes of equipment, depending on the varying properties of the dried product. Ultimately, the research will help design the installation of microwave drying with better performance and wide application.
Introduction. The present review covers the issues of extrusion of plant raw materials in food industry. The authors analyzed foreign publications about various extrusion technologies, their rational parameters, and their effect on the properties of final products. Study objects and methods. The research featured extrusion methods of plant raw materials in food production. The review included scientific articles published in English in 2000–2020. Results and discussion. Extrusion is an effective processing method for plant raw materials in food industry. The analysis made it possible to define the effect of extrusion parameters on the components of plant raw materials. Extrusion increases digestibility of such plant components as protein and starch. High temperature, speed, and moisture are the optimal parameters for extrusion. High barrel temperature has a negative effect on vitamin and carotene content, while feed rate and screw speed are not important. Extrusion leads to complete mycotoxins reduction at critical temperatures. While high temperature and screw speed are important for process efficiency, they have a negative effect on the nutritional value of the final product. Conclusion. Optimal parameters of various raw materials and their compounds remain largely understudied, in spite of the fact that they are responsible for the balance between the required extrudate properties and nutritional value. Formation of nutrient complexes and their effect on the process parameters also require further research, especially in regard with protein-carbohydrate and amylaselipid complexes. In general, extrusion of plant raw materials remains a promising but largely neglected research topic in food science.
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