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Fish Feed Extrusion

This document summarizes research on extruding fish feed using soybean meal and wheat flour. It describes the materials used, the extrusion process including pre-conditioning and cooking sections of the twin-screw extruder, and the cooling die design. The study compared conventional extrusion to a new extrusion method and found that adding wheat flour resulted in a more porous texture for the conventional extrudate but did not significantly change the texture of the extrudate produced using the new method. Results showed that wheat flour addition decreased protein, oil and ash content but increased fat and carbohydrates in the extrudate.

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118 views14 pages

Fish Feed Extrusion

This document summarizes research on extruding fish feed using soybean meal and wheat flour. It describes the materials used, the extrusion process including pre-conditioning and cooking sections of the twin-screw extruder, and the cooling die design. The study compared conventional extrusion to a new extrusion method and found that adding wheat flour resulted in a more porous texture for the conventional extrudate but did not significantly change the texture of the extrudate produced using the new method. Results showed that wheat flour addition decreased protein, oil and ash content but increased fat and carbohydrates in the extrudate.

Uploaded by

natashayaseen5
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© © All Rights Reserved
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• Submitted to

• Dr. Hamid Majeed


• Submitted by
• Natasha Yaseen
20-CUVAS-0337
content
➢Extruded fish feed using WF and
Soybean meal
➢Pre-conditioning and extrusion
cooking of raw material
➢Cooling die
➢Difference b\w CEx and NEx
➢Results
➢Extrudate texture with or without
Wheat Flour (WF)

This Photo by Unknown author is licensed under CC BY-SA-NC.


Extruded fish feed using soybean meal and
wheat flour(WF)
➢Raw material for this salmon feed production commercially include
➢Wheat Flour
➢A soybean meal
➢The nutritional value of WF is 13.7% protein, 1.87% fats, 14% ash
and 12.2% dietary fibers.
➢Soybean meal is composed of 49% Crude protein, 5-7% ash, 3%
fats,7% crude fibers, and 5% starch.
Pre-conditioning and extrusion cooking of raw material
➢A pilot-scale, co-rotating, intermeshing, twin-screw
extruder with a smooth barrel and a length/diameter
ratio of 32:1 (1422 mm long and 44 mm)screws was
used.
➢The barrel of the extruder consisted of six
temperature-controlled sections.
➢The screws were built to contain a feeding section,
mixing section, a working section with reversed
screw elements, and a final conveying section.
Feeding section
➢First section is a feed section
• A twin-screw gravimetric feeder was used to feed the
raw mash into the extruder at an adjustable feeding
rate.
➢By adjusting the water pumping rate and
mash feeding rate, extrusion mash with 15–
75% moisture could be obtained.
Compression section
➢ Sections 2–5 were heated by a digitally
controlled recirculating water device.
➢The food ingredients are heated and worked into a
continuous dough mass during passage through the
transition section.
Metering section
➢ In 6 metering section to which a die was attached,
was heated by another recirculating water system.
➢This section with shallow flights completely cook the
feed extrudate and pass through the die.
➢The extrudate then enter the cooler\drier to maintain
its temperature and shape.
Cooling die
➢For using with the NEx method,
we designed a special cooling
die.
➢It consisted of a mounting
plate, an outer housing, a
tubular insert with multiple
elongated tubes, and an inlet
and an outlet for cooling water
to circulate inside the housing
through the third temperature-
controlling water-recirculating
device that maintained the die
at about 2 °C.
Difference b\w CEx and NEx
➢In CEx barrel section 2- ➢In NEx extrusion temperature of
5 temperature is 138 °C (280 °F) 138 °C as the conventional
while in section 6 it is method is used.
maintained at 99 °C (210 °F). ➢Reducing the feeding rate from
➢The feeding rate was 40 kg/h at 40 to 14 kg/h, while increasing
constant. water injection rate from 3.9 to
➢ The moisture content of the 4.6 kg/hr into the inlet port.
fresh CF (conventional feed) was ➢ The NEx was carried out at a
controlled to less than 45 %. significantly higher moisture
condition (>45 %).
Texture evaluation of fish feed extrudate
Texture evaluation of fresh feed (extrudates) with or without WF
➢ Left: by conventional extrusion Top: from mash without wheat flour
➢ Right: by new extrusion bottom: from mash with wheat flour.
Results
➢ 14% WF addition may cause changes to chemical
composition protein, oil and ash decrease and fats and CHO
increase.
➢ Addition of WF into the mash made CF feed more porous
in texture and larger in the cross-sectional area.
➢ It indicate that addition of a binder like WF boosted further
expansion during extrusion.
➢ NF had smooth texture with smaller holes and smaller
cross-sectional areas,
➢ WF addition did not cause significant changes in NF texture
or cross-sectional area.
Thank you

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