Studies On Extrusion Processing Technique For Blood Meals And The Improvement Ofextruder

Blood meals are better animal albumen fodder, development and utilization; blood meals alleviate animal albumen fodder in short issue not merely, and protect the environment. But the methods of spray drying> fermentation, etc can't improve low digestibility, the worse taste, etc, shortcoming and the method of extrusion cooking can solve this problem. So the technology of extrusion cooking can use in processing in blood meals. It will have positive effects on development and utilization of trash blood resource.The research utilized the existing improved single—screw extruder, studied and probed into the influence regularity of extrusion cooking parameters on expanding blood meals protein digestibility percentage, the productivity of extruder and the electricity consumes in the unit, to find the optimum combination of extrusion cooking parameters, analyze the variation of nutrition ingredients in the blood meals after extrusion cooking and capitalized cost about expanding blood meals, which gave the technologic parameters for practical production. The experimental result indicated:1. The research made the design of temperature control system of blood meals extruder. When the temperature was installed 110℃, it was able to come to after 10minutes, the temperature had a bit undulation, but it became stable after a while, the temperature fluctuated ± 2℃,which didn't influence effect of extrusion cooking.2. The research preliminarily summarized the influence regularity of the extrusion parameters on the quality—digestibility of expanding blood meal by single factor—moisture content, melting section temperature , melt in the section temperature , distance between die and anti- rod experimentation. The regularity showed that:When blood meal's moisture was 21% or so, the quality—digestibility of expanding blood meals was better, the performance of extruder was perfect; It was about 110℃ fit for melting section temperature; The variety of pressure and temperature of with variety of melt in the section temperature, there were phenomena of coking and "snivel " at the die when melt in the section temperature was too high, on the contrary, the blood meals couldn't denature completely, the effect of extrusion cooking was worse. It was about 150℃ fit for melt in the section temperature; It was about 9mm fit for distance between die and anti- rod, the state of extruder working was more stable and expanding blood meals protein digestibility percentage was high.3. The research studied the influence regularity of extrusion system parameters on quality— digestibility of expanding blood meals and the extruder performance characteristics—productivityof extruder, electricity consumed of unit by the method of quadratic orthogonal rotation combination design test of four factors and five levels, which established the mathematics model between each evaluation index sign and extrusion cooking factors; The research evaluated the optimum solution of multi-targets nonlinear programming problems by combining weighted value integration evaluation with frequency analysis in the basis of single target optimum effect, the study showed that:When the importance of three evaluation targets was the same level, the optimized extrusion cooking parameters were follows: distance between die and anti- rod 9.11+ 0.25 mm, melting section temperature 117.9+1. 5°C, melt in the section temperature 161.1 + 1.6°C, the moisture of blood meals 20.99 + 0.25%.When the protein digestibility percentage and the electricity consumed of unit were the main evaluation targets, the optimized extrusion cooking parameters were follows: distance between die and anti- rod 9.4 + 0.26 mm, melting section temperature 116.7+1. 8°C, melt in the section temperaturel60.35 +1.95°C, the moisture of blood meals 20.72 + 0.24%.4. The research measured nitrogen of expanding blood meals by KDN fashion, it is about 90%; From the Amino acid content of expanding blood meals and common blood meals, others Amino acids little varied obviously except for Leucine, the content of Cystine> Valine> Methionine and Isoleucine were all slightly increased, however, the content of the total Amino acid variation was not obvious. It gained expanding blood meals digestibility 97.76% and common blood meals digestibility 94.2% through experiments. It showed that technology of extrusion cooking could improve quality of blood meals and increase to digest nutrition ingredients in the blood meals. The moisture of expanding blood meals was low, so it was advantageous to store and transportation of blood meals.5. The paper analyzed product capitalized cost of expanding blood meals. It made a profit about 836.39 yuan through producing expanding blood meals per unit, profit margin 22.83%, it was higher, it showed that produced expanding blood meals for enterprise gained better economical benefit, the albumen content of expanding blood meals was high digestibility, the better taste etc. Therefore, it product expanding blood meals, which not only solved our country animal albumen fodder resource shortage, improved environment, attained the high economical income.