Download as PPSX, PPTX
Uploaded byMuhammad Arslan Musa
Basics of Pelleting
The document discusses the basics of pelleting feed, including the advantages of pelleting such as minimizing feed waste and increasing nutrient availability. The pelleting process involves three main steps: conditioning to add heat and moisture using steam; compression using a die to form pellets; and cooling to remove added moisture and heat from the pellets. Key factors that affect each step like temperature and retention time are outlined.
More Related Content
Basics of Pelleting
- 1. BASICS OF PELLETING MuhammadArslan Musa M.Sc. (Hons.) Poultry Science arslan2062@gmail.com Muhammad Arslan Musa
- 2. Pelleting ■ Conversion ofmash feed into pellets is pelleting ■ Agglomerated feeds formed by extruding individual ingredients or mixtures by compacting and forcing through die openings by any mechanical process” Muhammad Arslan Musa
- 3. Advantages of Pelleting ■Minimize feed wastage ■ Increased nutrient density and nutrient availability ■ Reduce dustiness and decreased microbial load ■ increase palatability and bulk density ■ Reducing feeding time about 3 times than mash feed ■ Decrease energy loss on prehention Muhammad Arslan Musa
- 4.
- 5. Pelleting Process ■ Pelletingprocess involves ■ Conditioning ■ Compression ■ Cooling Muhammad Arslan Musa
- 6.
- 7. Conditioning ■ Modification ofphysical properties of mash by steam addition ■ Steam has ability to carry heat and moisture ■ Grains and meals are good insulators of heat ■ Grinding and retention time in conditioner are important ■ Conditioner has usually 1.5 to 4.6 m long with 38-76 cm diameter Muhammad Arslan Musa
- 8. ■ Types ofconditioner are 1. Single shaft 2. Double shaft 3. Differential diameter ■ Conditioner shaft speeds varies from 90 to 500 rpm ■ Increase in temperature of 12-15 0C will add 1% moisture to mash ■ High temperature, moisture and retention time gelatinize the starch and activate some binding agents in feed Muhammad Arslan Musa
- 9.
- 10. Physical Requirements for Conditioning Temperature80-90 °C Pressure 2-3 bar Retention Time 30- 90 seconds Moisture addition 4-5% Muhammad Arslan Musa
- 11.
- 12. Compression ■ Die selectionusually based on these parameters ■ Die speed (pellet quality decreased by increasing die speed) ■ Number of holes in die (important for production rate) ■ Dimension of die hole (more length with less diameter produce more hard pellet) ■ Die maintenance (should be properly maintained for better pellet quality) Muhammad Arslan Musa
- 13.
- 14. Cooling ■ Added moistureand heat is removed from pellets in cooler ■ Reduce temperature from about 85 0C to above 5-8 0C from atmospheric temperature ■ Usually, removes 4-6 % moisture ■ Recommended air for 1-ton pellets is 3000-5000 cubic meter with air speed of 25 meter per second Muhammad Arslan Musa
- 15. Cooler Types ■ Horizontal(moving bed) ■ Vertical (2 columns of pellet moving down) ■ Counter-flow Muhammad Arslan Musa
- 16. Factors Affecting Moisture Removalin Cooler ■ Initial moisture of pellets ■ Temperature difference ■ Moisture difference of pellets and air ■ Air flow rate ■ Retention time ■ Diameter of pellet ■ Fat coating on pellets ■ Porosity of pellets Muhammad Arslan Musa
- 17. Crumbler ■ Used tomaking crumbs by crushing the pellets ■ Consists one or two sets of rolls that rotates in opposite direction with different speed ■ Crumbs size can be increased or decreased by increasing or decreasing the gap between two rolls Muhammad Arslan Musa
- 18.
- 19. Size reduction ofpellets in crumbler depends on ■ Material quality ■ Difference in speed of counter-rotated rolls ■ Corrugation type ■ Roll gap adjustment ■ Material volume fed to crumbler Muhammad Arslan Musa
- 20.