Effect of Die Dimensions on Extrusion Processing Parameters and Properties of DDGS‐Based Aquaculture Feeds

Abstract

The goal of this study was to investigate the effect of die nozzle dimensions, barrel temperature profile, and moisture content on DDGS‐based extrudate properties and extruder processing parameters. An ingredient blend containing 40% distillers dried grains with solubles (DDGS), along with soy flour, corn flour, fish meal, whey, mineral and vitamin mix, with a net protein content adjusted to 28% was extruded in a single‐screw laboratory extruder using seven different die nozzles. Increasing moisture content of the ingredient mix from 15 to 25% resulted in a 2.0, 16.0, 16.3, 22.9, 18.5, 32.5, and 63.7% decrease, respectively, in bulk density, water‐solubility index, sinking velocity, L*, b*, mass flow rate, and absolute pressure, as well as 11.6, 16.2, and 7% increases, respectively, in pellet durability, water‐absorption index, and a*. Increasing the temperature from 100 to 140°C resulted in 17.0, 5.9, 35.4, 50.6, 28.8, 33.9, and 33.9% decreases, respectively, in unit density, pellet durability, sinking velocity, absolute pressure, specific mechanical energy, torque, and apparent viscosity, but a 49.1 and 16.9% increase, respectively, in dough temperature and water‐absorption index. Increasing the L/D ratio of the die nozzle resulted in an increase in bulk density, L*, a*, and torque, but a decrease in unit density, pellet durability, water‐absorption index, sinking velocity, b*, mass flow rate, dough temperature, and apparent viscosity. As demonstrated in this study, the selection of an appropriate die geometry, in addition to the selection of suitable temperature and moisture content levels, are critical for producing DDGS‐based extrudates with optimum properties.

Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles

“…Changes in the SS and BT did have significant effects on the MFR values, similar to the observation of other authors (Chevanan, Muthukumarappan, Rosentrater, & Julson, 2007; Choudhury & Gautam, 1999). Nonetheless, increases in the FMC and SS resulted in respective decrease and increase in MFR (Figure 1g).…”

Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

“…ER influencesaninfluences an extrudate'sextrudate' s floatabilityandfloatability and brittleness (Rosentrater et al, 2009a;2009b;Rolfe et al, 2001). Moreover, higher ER can improve the feed digestibility.ER is mainly impacted by the extent of pressure developed at the die exit during the evaporation phenomenon, which by itself is influenced by several factors such as the dough moisture content, die dimensions, and feed ingredient composition and mass flow rate (Tumuluru & Sokhansanj, 2008;Chevanan et al, 2007a), residence time, and rheological behavior of the dough Mitchell et al, 1994;Chevanan et al, 2007a), respectively.Therespectively. The interaction effects of these variables at high levelsoflevels of temperature and shear forces during extrusion processing change the internal structure of the dough during the cooking process inside the barrel and during the evaporation process at the die exit.…”

“…The interaction effects of these variables at high levelsoflevels of temperature and shear forces during extrusion processing change the internal structure of the dough during the cooking process inside the barrel and during the evaporation process at the die exit. Expansion is mainly governed by the sudden decrease in pressure attheat the die section, which results in water phase transition and formation of air cells in the extrudates (Alves et al, 1999;Lam & Flores 2003;Moore, 1990;Chevanan et al, 2007a).Additionally, during the cooking process, the melted dough exhibits a pseudoplastic behavior and thus, a substantial decrease in the apparent viscosity of the dough, which is influenced by the temperature, moisture content and type of the ingredients and ultimately affects the extent of pressure release and expansion of the finished product (Rosentrater et al, 2005;Chevanan et al, 2007a). In general, the more moisture, the less expansion due to the lubricant effect of water and consequent decrease in apparent viscosity of the dough (Mjoun & Rosentrater, 2011); the higher the starch content, the greater the expansion due to starch gelatinization and elastic behaviour of the dough inside the barrel and consequent pressure rise at the die exit (Nielsen, 1976;Kokini et al, 1992;Case et al, 1992;Sokhey et al, 1994;Ibanoglu et al, 1996).…”

“…The effect of extrusion cooking on DDGS and soy-based diets for Nile tilapia and channel catfish were extensively studied by Chevanan et al (2007a;2007b;2007c;, Kannadhason et al (2009;, Fallahi et al (2011), and Rosentrater et al (2009a;2009b;. In a feeding trial conducted by Schaeffer et al (2011) the effect of SBM and DDGS combinations on the physical properties of yellow perch diets extruded in a single screw extruder was investigated.…”

Properties of Extrusion Processed Corn and Corn Coproducts

“…Chevanan also found that changes in screw speed had a significant effect on all extrusion parameters except for the temperature of the die (Chevanan et al, 2008b). They also found that increasing the screw speed resulted in a decrease in bulk density because of greater expansion (Chevanan et al, 2007b).…”