Ka ntlafatso e tsoelang pele ea maemo a bophelo a batho le khatello e ntseng e eketseha ea botsoalle ba liphoofolo tse ruuoang lapeng, indasteri ea lijo tsa liphoofolo tse ruuoang lefatšeng ka bophara e tsoetse pele ka potlako lilemong tsa morao tjena. Liphoofolo tse ruuoang lapeng butle-butle li nkoa e le litho tsa bohlokoa tsa lelapa, 'me bophelo ba bona ba lijo le boleng ba lijo li fetohile sepheo sa beng ba liphoofolo tse ruuoang lapeng. Sena se khothalelitse ntlafatso e tsoelang pele ea theknoloji le lisebelisoa tsa ho lokisa lijo tsa liphoofolo, ho beha litlhoko tse phahameng bakeng sa polokeho, phepo e nepahetseng, tatso le ponahalo ya sejo sa phoofolo ya lapeng. Re ikemiselitse ho fana ka li-extruder tsa profeshenale tse etselitsoeng tlhahiso ea lijo ka ho khetheha, e nang le boiphihlelo bo monate ba ho lokisa lijo tsa liphoofolo tse ruuoang lapeng, mme e ka fana ka tharollo e lebisitsoeng ea ho sebetsana le mefuta e fapaneng ea lijo tsa liphoofolo tsa lapeng, ho thusa likhoebo ho ntlafatsa katleho ea tlhahiso, netefatsa boleng ba sehlahisoa, le ho fumana monyetla tlholisanong e matla ea 'maraka.
Sehlooho sena se tla lebisa tlhokomelo tšimong ea lijo tsa liphoofolo tse ruuoang lapeng, ho hlalosa ka botebo theknoloji ea ho lokisa lijo tsa liphoofolo tse ruuoang lapeng, molao-motheo oa ho sebetsa oa screw extrusion puffing, melemo ea li-extruders tsa rona, le tšebeliso e khethehileng ea lisebelisoa tsa extrusion tlhahisong ea lijo tsa liphoofolo tse ruuoang lapeng. E tla boela e eketse lintlha tse qaqileng tsa tekheniki, lintlha tsa ts'ebetso le lintlha tsa bohloko ba indasteri ho ruisa litaba, kopana le tlhokeho ya palo ya mantswe ya 3000-4000 mantsoe, le ho fana ka litšupiso tse felletseng le tsa seporofeshenale bakeng sa likhoebo le litsebi tse amehang indastering ea lijo tsa liphoofolo tsa lapeng.
1. Kakaretso ea Indasteri ea Lijo tsa Liphoofolo le Litšobotsi tsa Ts'ebetso
1.1 Maemo a Hona Joale le Mokhoa oa Ntlafatso oa Indasteri ea Lijo tsa Liphoofolo
Lilemong tsa morao tjena, mmaraka oa lefats'e oa lijo tsa liphoofolo tse ruuoang lapeng o bonts'itse kholo e tsitsitseng. E susumetsoa ke lintlha tse kang ho eketseha ha palo ea liphoofolo tse ruuoang lapeng, ntlafatso ea mehopolo ea tšebeliso ea liphoofolo tse ruuoang lapeng, le ntlafatso ea baahi’ matla a ho reka, tlhokeho ya maemo a hodimo, Lijo tsa liphoofolo tse ruuoang lapeng tse nang le phepo e ntle le tse sebetsang li 'nile tsa tsoela pele ho phahama. Ho ea ka lintlha tse amehang lipalo-palo, boholo ba 'maraka oa lijo tsa liphoofolo tsa lapeng bo fetile 100 limilione tse likete tsa US, mme e lebelletsoe ho boloka sekhahla sa kholo ea 5%-8% lilemong tse 'maloa tse tlang. Har'a bona, sejo se ommeng sa phoofolo ya lapeng, joalo ka mofuta oa sehlahisoa se tsebahalang haholo, litlaleho tse fetang 60% ea kakaretso ea 'maraka oa lijo tsa liphoofolo tse ruuoang lapeng, e lateloang ke lihlahisoa tsa makotikoti tse metsi, lihlahisoa tse se nang metsi le lijo tse bobebe tse ruuoang lapeng.
Mokhoa oa nts'etsopele ea indasteri ea lijo tsa liphoofolo tse ruuoang lapeng o bonahala haholo ka likarolo tse tharo: pele, phepo e nepahetseng le bophelo bo botle. Beng ba liphoofolo tse ruuoang lapeng ba ela hloko haholoanyane phepo e nepahetseng ea lijo tsa lapeng, le lihlahisoa tse nang le tlhaho, tlatsetso-mahala, tshebetso (joalo ka botle ba moriri, phepo ya mala, taolo ya boima) litšobotsi li tumme ho feta; ea bobeli, mefuta-futa ea mefuta ea lihlahisoa. Ka ho ntlafatsa mefuta ea liphoofolo tse ruuoang lapeng le litlhoko tsa motho ka mong tsa beng ba liphoofolo, Lijo tsa liphoofolo tse ruuoang lapeng butle-butle li ntlafalitse ho ea karohano, joalo ka lijo tsa phoofolo ea lapeng bakeng sa lilemo tse fapaneng (malinyane, dintja tse kgolo, lintja tse tsofetseng), mefuta e fapaneng, le maemo a fapaneng a mmele; boraro, bohlale le katleho ea theknoloji ea ho sebetsa. E le ho finyella tlhokahalo e kholo ea tlhahiso le ho netefatsa botsitso ba boleng ba sehlahisoa, Likhoebo tsa ho lokisa lijo tsa liphoofolo tse ruuoang lapeng li lula li hlahisa lisebelisoa tse tsoetseng pele tsa ts'ebetso le lits'ebetso tse bohlale tsa taolo ho ntlafatsa ts'ebetso ea tlhahiso le ho fokotsa litšenyehelo tsa basebetsi..
Khahlanong le semelo sena, theknoloji ea extrusion puffing, joalo ka theknoloji ea mantlha ea phepelo ea lijo tsa liphoofolo (haholo-holo dihlahiswa tse ommeng tse omileng), e fetohile senotlolo sa ho fumana boleng ba lijo tsa liphoofolo tse ruuoang lapeng le tlholisano ea likhoebo. Li-extruder tsa rona tsa profeshenale bakeng sa tlhahiso ea lijo tsa liphoofolo tsa lapeng li ntlafatsoa ho latela litšobotsi tsa indasteri le tlhoko ea 'maraka, e ka rarollang ka katleho lintlha tsa bohloko ts'ebetsong ea lijo tsa liphoofolo tsa lapeng le ho thusa likhoebo ho fihlela tlhahiso ea boleng bo holimo le e sebetsang hantle.
1.2 Khethollo ea Lijo tsa Liphoofolo le Litšobotsi tsa Ts'ebetso ea Tsona
Lijo tsa liphoofolo tse ruuoang lapeng li na le mekhoa e fapaneng ea ho arola, e ka aroloa ka mefuta e fapaneng ho latela theknoloji ea ho sebetsa, metsi, sebopeho sa sehlahisoa le tšebeliso. Har'a bona, ho ea ka thekenoloji ea ho sebetsa le metsi, phoofolo ea lapeng lijo haholo-holo arotsoe ka dihlahiswa omileng puffed, lihlahisoa tse metsi, lihlahisoa tse bonojoana, lihlahisoa tsa makotikoting tse metsi le lijo tse bobebe (kapa dipheko). Mofuta o mong le o mong oa lijo tse ruuoang lapeng o na le litšobotsi tsa oona tse ikhethang tsa ho sebetsa le litlhoko tsa lisebelisoa, ka mokoa o latelang:
1.2.1 Lihlahisoa tse Omeletseng tse Puffed:
Lijo tse omeletseng tsa liphoofolo tse ruuoang lapeng ke mofuta o atileng haholo oa lijo tsa lapeng, e nang le metsi a 10%-12%. Lisebelisoa tsa eona tse ka sehloohong li kenyelletsa lijo tsa nama, lijo tsa tlhapi, lijo-thollo (poone, koro, raese), lijo tsa soya, livithamine, liminerale le lisebelisoa tse ling. Ts'ebetso ea lihlahisoa tse omeletseng tse omeletseng e amana haufi-ufi le mokhoa oa ho phunya, e hlokang tšebeliso ea lisebelisoa tsa extrusion puffing ho sebetsana le lihlahisoa tse tala hore e be lihlahisoa tsa granular tse nang le boholo bo lekanang, tatso e monate le tatso e monate. Litšobotsi tsa lihlahisoa tse omeletseng tse omeletseng ke bophelo ba nako e telele, polokelo le lipalangoang tse loketseng, le theko e tlase ea tlhahiso, tse loketseng tlhahiso e kholo le tse ratoang har'a beng ba liphoofolo tsa lapeng.
Tlhokahalo ea mantlha ea ts'ebetso ea lihlahisoa tse omeletseng ke hore lisebelisoa tse tala li hloka ho ikhohomosa ka botlalo, e le hore starch ka thepa e tala e tletse gelatinized, e thusang tshilo ya dijo le ho monya hoa diphoofolo tsa lapeng. Ka nako e tšoanang, the product needs to have a certain hardness and crispness to meet the chewing needs of pets and help clean their teeth. This puts high requirements on the extrusion pressure, temperature and screw speed of the extruder.
1.2.2 Semi-Wet Products:
Semi-wet pet food has a water content of 25%-35%, which is between dry and wet products. Its raw materials are similar to dry puffed products, but more humectants (such as propylene glycol, sorbitol) are added to maintain the softness and moisture of the product. The processing process of semi-wet products also needs puffing treatment, but the puffing degree is lower than that of dry products. The product has the characteristics of soft taste and good palatability, which is suitable for pets with poor chewing ability (such as elderly pets, sick pets).
Bothata ba ho sebetsa ha lihlahisoa tse nang le metsi a fokolang bo holim'a taolo ea metsi le thibelo ea ho senyeha ha lihlahisoa.. Ka hona, ts'ebetsong ea ts'ebetso, hoa hlokahala ho laola ka thata mocheso le mongobo oa sehokelo ka seng, le ho khetha li-preservative le li-humectants tse loketseng ho netefatsa bophelo ba sethala sa sehlahisoa.
1.2.3 Lihlahisoa tse Bonolo tse Puffed:
Lijo tsa liphoofolo tse ruuoang lapeng tse bonolo li na le metsi a 15%-25%, e leng sehlahisoa se pakeng tsa dihlahiswa tse ommeng le tse omileng. Mokhoa oa eona oa ho sebetsa o tšoana le oa lihlahisoa tse omeletseng, empa li-parameter tsa formula le extrusion lia lokisoa ho etsa hore sehlahisoa se be bonolo ebile se otlolohile. Lihlahisoa tse ikhohomosang ka bonolo li kopanya melemo ea lihlahisoa tse omeletseng le tse se nang metsi, e nang le tatso e ntle le tshilo ya dijo ha bonolo, e loketseng mefuta e fapaneng ya diruuwa.
1.2.4 Lihlahisoa tsa makotikoting tse metsi:
Lijo tsa liphoofolo tse ruuoang ka makotikoting tse metsi li na le metsi a fetang 70%, haholo ho sebedisa nama e foreshe, tlhapi, meroho le disebediswa tse ding tse tala, tse sebedisoang ka ho phehoa, canning, sterilization le mekhoa e meng. E fapane le mefuta e meng ea lihlahisoa, lihlahisoa tse nang le makotikoti a metsi ha li hloke phekolo ea ho ikhohomosa, 'me lihokelo tsa bona tsa mantlha tsa ho sebetsa ke ho pheha le ho etsa sterilization. Sehlahisoa se na le litšobotsi tsa phepo e nepahetseng, tatso e matla le mongobo o mongata, e loketseng diruuwa tse sa rateng metsi a nowang kapa tse hlokang phepo ya tlatsetso.
Senotlolo sa ts'ebetso ea lihlahisoa tse entsoeng ka makotikoting tse metsi ke ho netefatsa bohloeki le polokeho ea lisebelisoa tse tala, 'me u laole ka thata mocheso oa sterilization le nako ea ho bolaea libaktheria tse kotsi sehlahisoa le ho lelefatsa bophelo ba sethala. Ka nako e tšoanang, hoa hlokahala ho etsa bonnete ba hore likarolo tsa phepo ea sehlahisoa ha li lahlehe nakong ea ho pheha le ho etsa sterilization.
1.2.5 Lijo tsa liphoofolo tse ruuoang lapeng (kapa Lipheko):
Li-snacks ke lijo tse thusang liphoofolo tse ruuoang lapeng, haholo e sebedisoang ho putsa diphoofolo tsa lapeng, ntlafatsa maikutlo a bona le ho tlatsetsa phepo e nepahetseng. Mefuta ea lijo tsa lapeng e fapane, ho kenyeletsoa le lijo tse bobebe tse ikhohomosang, lijo tse omisitsoeng tsa nama, lijo tse bobebe, lijo tse bobebe tsa meno, etc. Har'a bona, lijo tse hlabosang li etsa karolo e kholo, mme ts'ebetso ea bona ea ts'ebetso e ts'oana le lihlahisoa tse omeletseng, empa foromo e hloekisitsoe haholoanyane, le litlolo tse ngata tsa tatso le li-additives tse sebetsang li eketsoa ho kopana le tatso le litlhoko tse sebetsang tsa liphoofolo tse ruuoang lapeng.
Li-snacks tsa liphoofolo tse ruuoang lapeng li na le litlhoko tse phahameng bakeng sa tatso, ponahalo le tshebetso. Ka mohlala, Lijo tse bobebe tsa meno li hloka ho ba le boima bo itseng le sebopeho ho thusa ho hloekisa meno a phoofolo ea lapeng le ho thibela calculus ea meno.; Li-snacks tse khabisang moriri li hloka ho kenyelletsa metsoako e kang lecithin ho thusa ho ntlafatsa boleng ba moriri oa phoofolo ea lapeng.. Sena se hloka hore extruder e be le maemo a matle le ho ikamahanya le maemo ho fihlela litlhoko tsa ts'ebetso ea mefuta e fapaneng ea lijo tse bobebe..
Ke habohlokoa ho hlokomela hore ntle le lihlahisoa tsa makotikoti, mefuta e mengata ea lijo tsa liphoofolo tse ruuoang lapeng e amana haufi-ufi le mokhoa oa ho ikhohomosa. Ho phunya hase feela karolo ea mantlha ea ho lokisa lijo tsa liphoofolo tse ruuoang lapeng, empa hape e ama boleng ka ho toba, tatso, phepo e nepahetseng le tshilo ya dijo ya phoofolo ya lapeng. Ka hona, ho khetha lisebelisoa tse nepahetseng tsa extrusion le ho tseba mahlale a mahlale a extrusion ho bohlokoa bakeng sa likhoebo tse sebetsanang le lijo tsa liphoofolo tsa lapeng..
2. Theknoloji ea Motheo ea Phetoho ea Lijo tsa Pet: Theknoloji ea Extrusion Puffing
Theknoloji ea extrusion puffing ke theknoloji ea bohlokoa ea ts'ebetso e kopanyang ho kopanya, ho duba, ho futhumatsa, extrusion le ho phuphutsa. E 'nile ea sebelisoa haholo tlhahiso ea lijo tsa liphoofolo tse ruuoang lapeng ka lebaka la melemo ea eona ea katleho e phahameng ea tlhahiso, boleng bo botle ba sehlahisoa, ho ikamahanya le maemo ho matla ho lisebelisoa tse tala le mefuta e mengata ea ts'ebeliso. Ts'ebetsong ea lijo tsa liphoofolo tse ruuoang lapeng, Theknoloji ea extrusion e sebelisoa haholo ho lemoha ho phunya ha thepa e tala, etsa gelatin ea starch, sebopeho sa protheine, le ho ntlafatsa tatso le tshilo ya dijo ya sehlahiswa. Ka nako e tšoanang, e ka boela ea bolaea libaktheria tse kotsi linthong tse tala, etsa bonnete ba polokeho ea lijo tsa lapeng.
2.1 Litšobotsi tsa Lijo tsa Pet Food Raw Materials le Litlhoko tsa Lisebelisoa tsa Extrusion
Lihlahisoa tsa lijo tsa liphoofolo tse ruuoang lapeng ke haholo-holo lihlahisoa tsa nama (joalo ka lijo tsa nama, lijo tsa tlhapi, nama e ncha), lijo-thollo, lijo tsa soya, livithamine, liminerale le lisebelisoa tse ling. Har'a bona, lihlahisoa tsa nama li nka karolo e kholo, ho etsa hore sehlahisoa se be le viscosity e matla. Tšobotsi ena e fana ka litlhoko tse khethehileng tsa lisebelisoa tsa extrusion:
Li-extruder tse nang le sekoaelo se le seng ha lia lokela tlhahiso ea moruo ea lijo tsa lapeng. Hobane extruder ea single-screw e na le mefuta e moqotetsane ea ho kuta, matla a ho pompa a fokolang mme ha a na phello ea ho itlhoekisa. Ha o sebetsana le lisebelisoa tsa viscous tse kang lihlahisoa tsa nama, ho bonolo ho baka pokello ea lintho tse bonahalang, ho koaleha le ho tsoakana ho sa leka-lekaneng ka hara moqomo wa extruder, e sa ameng feela katleho ea tlhahiso, empa hape e lebisa ho boleng bo sa tsitsang ba sehlahisoa. Holim'a moo, the single-screw extruder e na le tšebeliso e phahameng ea matla ha e sebetsana le lisebelisoa tse tala tse mafura le liprotheine tse ngata, e eketsang litšenyehelo tsa tlhahiso ea likhoebo.
Li-extruders tsa li-twin-screw, ka hlakoreng le leng, na le melemo e totobetseng tlhahisong ea lijo tsa liphoofolo. Li na le sebaka se pharaletseng sa ho kuta, phello e sebetsang haholoanyane ea ho pompa le phello ea ho itlhoekisa, e ka rarollang ka katleho mathata a viscosity ea lintho tse bonahalang le ho bokella. The twin-screw extruder can realize the uniform mixing, kneading and extrusion of materials, even when processing raw materials with high fat and fresh meat content, it can also ensure stable production and consistent product quality. Ka hona, in the actual production of pet food, twin-screw extruders have become the main means of pet food puffing, and are widely used in the production of dry puffed products, lihlahisoa tse metsi, soft puffed products and pet snacks.
2.2 Working Principle of Screw Extrusion Puffing
The screw extrusion puffing process of pet food is a complex physical and chemical process, which involves the interaction of multiple factors such as temperature, khatello, shear force and time. The specific working principle is as follows:
Ea pele, raw material pretreatment. The powdery raw materials containing a certain amount of starch (ho feta 20%) li tsoakoa ka mokhoa o ts'oanang ho ea ka foromo, ebe e romelloa sesebelisoa sa tempering bakeng sa kalafo ea ho kokobetsa. Sepheo sa ho futhumatsa ke ho lokisa boemo ba mongobo le mocheso oa thepa, e le hore lisebelisoa li ka fihla boemong bo loketseng pele li kena ka extruder. Ka kakaretso, mongobo oa thepa ka mor'a ho futhumatsa o laoloa ho 10% ~ 27%, mme mocheso o nyolohetse ho 70℃98℃. Nakong ea ho futhumatsa, lisebelisoa li monya metsi ka ho lekana, e leng se loketseng ho latela gelatinization ea starch le denaturation ea protheine, hape e ka fokotsa ho roala ha screw ea extruder le barrel.
Ea bobeli, extrusion le futhumatsang. Lisebelisoa tse halefileng li kena ka har'a sekoti sa extrusion cavity ka sesebelisoa sa ho fepa. The screw extrusion cavity e entsoe ka screw le barrel, 'me molumo oa cavity extrusion o fokotseha butle-butle ho latela tataiso ea axis. Ha screw e potoloha, e sutumelletsa thepa pele e sa khaotse, 'me lisebelisoa li hatelloa butle-butle tlas'a ketso ea screw le barrel, 'me khatello e ka har'a cavity extrusion butle-butle e eketseha. The compression ratio (karo-karolelano ea molumo oa thepa qetellong ea ho fepa ho ea ho molumo qetellong ea extrusion) e ka fihla ho 4 ~ 10, e fapaneng ho ya ka mofuta wa dijo tsa phoofolo ya lapeng le sebopeho sa thepa e tala.
Nakong ea ts'ebetso ea ho sutumetsoa le ho fetisoa ke screw, lisebelisoa li tlas'a matla a matla a ho kuta le matla a ho ferekana. Matla a ho kuta a hlahisoa ke motsamao o lekanyelitsoeng pakeng tsa screw le barrel, mmoho le pakeng tsa difofane tsa screw. It can break the particles of the materials, make the raw materials and additives mix more uniformly, and promote the gelatinization of starch and denaturation of protein. The friction force is generated between the materials and the inner wall of the barrel, as well as between the material particles, which can generate a lot of heat, which is conducive to the heating of the materials. Holim'a moo, according to the processing needs, steam can flow through the barrel jacket to heat the materials between the walls, so that the materials in the extrusion cavity are in a high-temperature and high-pressure state. The temperature in the extrusion cavity is generally controlled at 120～180℃, and the pressure is controlled at 2～10MPa.
Ea boraro, starch gelatinization and protein denaturation. Under the action of high temperature, high pressure and shear force, the starch in the materials absorbs water and expands, the crystal structure is destroyed, and it is converted into an amorphous state, which is called starch gelatinization. Starch gelatinization can improve the digestibility of pet food, because the gelatinized starch is easier to be decomposed by the digestive enzymes of pets. Ka nako e tšoanang, the gelatinized starch can also improve the viscosity and binding force of the materials, making the extruded products have good shape and texture.
In addition to starch gelatinization, the protein in the materials will also undergo denaturation under the action of high temperature and high pressure. Protein denaturation refers to the change of the spatial structure of protein molecules without changing the primary structure, which can improve the solubility and digestibility of protein, and make the pet food have better palatability. Ka nako e tšoanang, the denatured protein can also form a network structure, which can wrap the starch and other components, helping to maintain the shape of the puffed product.
Ea bone, puffing and shaping. When the materials in the high-temperature and high-pressure state are pushed to the die head by the screw and extruded from the die hole at a high speed, the temperature and pressure of the materials drop sharply because they suddenly leave the extrusion cavity and enter the normal atmospheric environment. Under the combined action of pressure difference and temperature difference, the water in the materials evaporates rapidly, the volume of the materials expands rapidly (the expansion rate can reach 2～8 times), and the materials are dehydrated and solidified quickly to form a porous, crisp or soft puffed product.
After extrusion from the die hole, the puffed materials are cut into short particles of uniform length by the cutting device (rotary knife) installed at the die head. The length of the particles can be adjusted by changing the speed of the rotary knife to meet the requirements of different types of pet food. Ka mohlala, the particles of puppy food are smaller and shorter, while the particles of adult dog food are larger and longer.
Fifth, post-processing. The extruded puffed particles need to go through post-processing links such as drying, phodiso, seasoning and packaging to become the final pet food products. Drying is to reduce the water content of the particles to the standard range (10%-12% for dry products), so as to extend the shelf life of the product. Cooling is to reduce the temperature of the dried particles to room temperature, prevent the product from caking and deteriorating. Seasoning is to spray flavoring agents, attractants and other additives on the surface of the particles to improve the palatability of the product. Packaging is to pack the seasoned particles into bags or cans to ensure the hygiene and safety of the product and facilitate storage and transportation.
2.3 Key Factors Affecting Screw Extrusion Puffing Effect
The effect of screw extrusion puffing directly affects the quality of pet food. There are many factors affecting the puffing effect, mainly including raw material characteristics, tempering parameters, extrusion parameters and die head structure. Mastering these key factors and making scientific adjustments can ensure the stability of the puffing effect and the consistency of product quality.
2.3.1 Raw Material Characteristics:
The type, particle size, moisture content and nutritional composition of raw materials have a great impact on the puffing effect. Ka mohlala, the starch content of raw materials directly affects the expansion rate of the product. The higher the starch content (within a certain range), the better the puffing effect, and the larger the expansion rate of the product. The particle size of raw materials should be uniform, generally 80-100 letlooeng. If the particle size is too large, the materials are not easy to be mixed uniformly and plasticized fully, which affects the puffing effect; if the particle size is too small, it is easy to cause material blockage and increase energy consumption. The moisture content of raw materials before tempering should be controlled at 8%-12%. Haeba mongobo o phahame haholo, the materials are easy to stick to the screw and barrel, affecting the extrusion and puffing; if the moisture content is too low, the shear force and friction force between the materials are insufficient, and the starch gelatinization is incomplete, resulting in poor puffing effect.
2.3.2 Tempering Parameters:
Tempering parameters mainly include tempering temperature, tempering time and moisture content after tempering. The tempering temperature is generally 70～98℃. If the tempering temperature is too low, the materials cannot absorb water evenly, and the starch gelatinization is insufficient; if the tempering temperature is too high, the materials may be caked in advance, affecting the subsequent extrusion. The tempering time is generally 2-5 metsotso, which should be adjusted according to the type of raw materials and the moisture content. The moisture content after tempering is 10%～27%, which varies according to the type of pet food. Ka mohlala, the moisture content of dry puffed products after tempering is generally 15%-20%, while that of semi-wet products is 22%-27%.
2.3.3 Mekhahlelo ea Extrusion:
Extrusion parameters are the most important factors affecting the puffing effect, haholo-holo ho kenyeletsoa lebelo la screw, extrusion mocheso le khatello ea extrusion. Screw speed generally ranges from 100 ho 600 rpm. Lebelo le phahameng la screw, matla a ho kuta le matla a ho hohlana a amohetsoeng ke thepa, the higher the extrusion temperature and pressure, and the better the puffing effect. Leha ho le joalo, haeba lebelo la screw le phahame haholo, nako ea ho lula ha lisebelisoa sebakeng sa extrusion e khutšoanyane haholo, resulting in incomplete starch gelatinization and uneven mixing; if the screw speed is too low, the shear force and friction force are insufficient, and the puffing effect is poor.
Extrusion temperature is generally controlled at 120～180℃, which is divided into three sections: feeding section, melting section and homogenizing section. The temperature of the feeding section is lower (70～90℃), which is mainly to prevent the materials from caking and ensure the smooth feeding; the temperature of the melting section is medium (120～150℃), which is mainly to promote the melting and plasticization of the materials; the temperature of the homogenizing section is higher (150～180℃), which is mainly to ensure the uniform mixing and full gelatinization of the materials.
Extrusion pressure is generally 2～10MPa. The pressure in the extrusion cavity is mainly determined by the compression ratio of the screw, the die hole size and the screw speed. The higher the extrusion pressure, the better the puffing effect, but if the pressure is too high, it will increase the energy consumption and wear of the equipment; if the pressure is too low, the puffing effect is poor, and the product is loose and easy to break.
2.3.4 Die Head Structure:
The die head structure mainly includes the number, shape and size of die holes. The shape of the die hole determines the cross-sectional shape of the puffed product, such as circular, square, triangular and other shapes. The size of the die hole determines the initial diameter of the product. The smaller the die hole size, the greater the extrusion pressure, and the better the puffing effect, but the production capacity will be reduced. The number of die holes affects the production capacity. The more the number of die holes, the higher the production capacity, but it is necessary to ensure that the pressure distribution is uniform, so as to avoid uneven puffing of the product.
3. Our Extruders: Advantages and Product Series for Pet Food Production
We have long been engaged in the research, development and production of food-grade extruders, and have developed a series of twin-screw extruders specially suitable for pet food production according to the characteristics of pet food processing and the needs of enterprises. Our extruders have the advantages of low operating cost, wide application range, advanced technology and reliable process control, which can meet the processing needs of various types of pet food and help enterprises improve production efficiency and product quality.
3.1 Main Advantages of Our Extruders
3.1.1 Low Lifetime Operating Cost:
We focus on the durability and economy of the equipment, and adopt high-quality materials and advanced manufacturing technology to ensure that the extruder has a long service life and low operating cost. The inner wall of the barrel is made of high-quality wear-resistant alloy steel, e nang le khanyetso e matla haholo ea ho roala 'me e khona ho hanela moaparo o bakoang ke likhohlano lipakeng tsa lisebelisoa (haholo disebediswa tse nang le makumane a thata joalo ka dijo tsa masapo) le moqomo. Sena se eketsa haholo bophelo ba tšebeletso ea barrel, ho fokotsa makhetlo a mangata a ho fetola barrel le litšenyehelo tsa tlhokomelo ea thepa.
Holim'a moo, re boetse re fana ka lits'ebeletso tsa ho lekanya moqomo oa litsebi. Sehlopha sa rona sa tekheniki se tla bona khafetsa kapa ka mokhoa o sa reroang ho roala ha moqomo bakeng sa bareki, ahlola ka nepo tekanyo ea ho apara barrel, le ho fana ka litlhahiso tsa litsebi mabapi le ho fetola barrel. Sena se etsa bonnete ba hore bareki ba nkela moqomo feela ha o hlile o hlokahala, ho qoba litšila tse sa hlokahaleng le ho fokotsa litšenyehelo tsa ts'ebetso ea lisebelisoa. Ka nako e tšoanang, the screw of our extruder is also made of wear-resistant alloy steel, which has good corrosion resistance and wear resistance, and can adapt to the processing of high-fat, high-protein and high-salt raw materials.
3.1.2 Mekhahlelo e Pharalletseng ea Kopo:
Our twin-screw extruders have strong adaptability and can meet the processing needs of various types of pet food, including dry puffed products, lihlahisoa tse metsi, lihlahisoa tse bonojoana, pet snacks and other products. The extruder is equipped with a high-torque drive system, variable screw speed and pressure variable control device, which provides excellent flexibility for customers, and can be adjusted according to different process requirements and raw material formulas to achieve the best processing effect.
The modular design of the extruder is another major feature that expands its application range. The screw, moqomo, die head and other components of the extruder adopt a modular design, which can be freely combined and replaced according to the customer’s specific application needs. Ka mohlala, when processing dry puffed products, customers can choose a screw with a high compression ratio and a die head with small die holes; when processing semi-wet products, they can choose a screw with a medium compression ratio and a die head with large die holes. This modular design not only improves the flexibility and adaptability of the equipment, but also reduces the cost of equipment transformation when customers adjust their product types.
3.1.3 Advanced Technology and Reliable Process Control:
Our extruders adopt the most advanced intelligent control technology, which can realize the precise control of the entire processing process, ensuring the consistency of the final product quality. The extruder is equipped with an intelligent formula memory system, which can store multiple sets of product formulas and processing parameters. When customers produce different products, they only need to call the corresponding formula and parameters, without repeated debugging, which not only saves time and improves production efficiency, but also maximizes the reduction of process errors and operator errors.
The intelligent control system also has real-time monitoring and alarm functions. It can monitor key parameters such as extrusion temperature, extrusion pressure, lebelo la sekoti, material moisture content and production capacity in real time. If any parameter exceeds the set range, the system will issue an alarm prompt in time, and even automatically shut down the equipment if necessary, to avoid equipment failure and product quality problems. Holim'a moo, the control system adopts a touch screen operation interface, which is simple and intuitive, bonolo ho sebetsa, and can reduce the professional requirements for operators.
3.1.4 Good Product Quality Stability:
Due to the advanced intelligent control system, uniform mixing and full plasticization of materials, the products processed by our extruders have stable quality. The particle size, sebopeho, thatafalo, crispness and nutritional composition of the products are uniform, which can meet the strict quality requirements of pet food. Ka nako e tšoanang, the extrusion puffing process can effectively kill harmful bacteria in the raw materials (such as Salmonella, Escherichia coli), with a sterilization rate of more than 99%, ho netefatsa polokeho ea lijo tsa liphoofolo tse ruuoang lapeng le ho fokotsa kotsi ea liketsahalo tsa polokeho ea lijo tsa lapeng.
3.1.5 Phatlalatso e Phahameng ea Tlhahiso:
Li-extruder tsa rona tse mafahla li na le katleho e phahameng ea tlhahiso, e hodimo haholo hofeta ya di-single-screw extruders. Bokhoni ba tlhahiso ea li-extruder tsa rona bo tloha ho 100kg/h ho isa ho 2000kg/h, e ka kgotsofatsang ditlhoko tsa tlhahiso ya sekala se fapaneng sa dikgwebo (nyane, e mahareng le e kgolo). Sistimi e phahameng ea torque drive le moralo o ntlafalitsoeng oa screw oa extruder o ka ntlafatsa ka nepo bokhoni ba ho tsamaisa le katleho ea polasetiki ea lisebelisoa., ho fokotsa nako ea ho lula ha thepa sebakeng sa extrusion cavity le ho ntlafatsa katleho ea tlhahiso. Holim'a moo, mosebetsi oa ho itlhoekisa oa "twin-screw extruder" o ka fokotsa nako ea ho hloekisa le ho boloka lisebelisoa, ka ho eketsehileng ho ntlafatsa katleho ea tlhahiso.
3.2 HTS BASIC Series Extruders: Khetho e Sebeletsang Lik'hamphani tsa Lijo tsa Liphoofolo
Li-extruders tsa HTS BASIC ke letoto la lihlahisoa tse bolokang chelete ka boikemelo tse entsoeng ke rona, tse etselitsoeng ka ho khetheha likhoebo tse sebetsanang le lijo tsa liphoofolo tse ruuoang lapeng tse nang le sekala se mahareng le se senyane sa tlhahiso kapa ho kena indastering. Letoto lena la li-extruder le sebelisa li-gearbox tsa torque tse mahareng tse tsoang ho baetsi ba etelletseng pele ba Europe, tse nang le melemo ya tshebetso e tsitsitseng, lerata le tlase, boleng bo phahameng le bophelo bo bolelele ba tšebeletso. Moralo oa torque e mahareng o ka fihlela litlhoko tsa ts'ebetso ea lijo tse ngata tsa lapeng (joalo ka sejo se ommeng sa ntja e phophomang, dijo tsa katse, lijo tsa lapeng), mme ka nako e le nngwe, e na le theko e lekaneng, e ka thusang likhoebo ho fokotsa litšenyehelo tsa pele tsa matsete.
Mabapi le moralo oa sebopeho, HTS BASIC letoto la li-extruder li nka sebopeho se tšoanang sa li-screw tse peli, with a screw diameter ranging from 30mm to 65mm, and a compression ratio of 4～8, which can be adjusted according to the type of pet food. The barrel is made of wear-resistant alloy steel, e nang le ntho e futhumatsang e hahelletsoeng kahare le sistimi e pholisang, which can accurately control the temperature of each section of the barrel. The screw is made of wear-resistant and corrosion-resistant alloy steel,经过 ho sebetsa ka nepo le kalafo ea mocheso, which has good wear resistance and corrosion resistance.
Mabapi le litekanyetso tsa ts'ebetso, the HTS BASIC series extruders have a screw speed range of 150～500 rpm, which can be steplessly adjusted. The extrusion temperature can be controlled at 120～170℃, and the extrusion pressure can be controlled at 2～8MPa. The production capacity of this series of extruders ranges from 100kg/h to 500kg/h, which is suitable for medium and small-sized pet food processing enterprises. The extruder is equipped with a PLC control system and a touch screen operation interface, which is simple and easy to operate. It can realize the automatic control of the production process, such as automatic feeding, automatic temperature control, automatic pressure control and automatic cutting.
One of the biggest advantages of the HTS BASIC series extruders is that they can provide flexible options through different configuration combinations. Customers can choose different screw types, shoa lihlooho, feeding devices, tempering devices and post-processing equipment according to their own product types, production capacity and budget, so as to form a production line suitable for their own needs. Ka mohlala, if a customer mainly produces dry puffed dog food, they can choose a screw with a high compression ratio, a circular die head, sesebedisoa se sebetsang hantle haholo sa ho futhumatsa le mohala wa ho omisa; haeba moreki a hlahisa lijo tse bobebe tse ruuoang lapeng, ba ka khetha sekoti se nang le tekanyo e bohareng ea compression, hlooho ya die e nang le sebopeho se ikgethileng le mola wa ho nosetsa.
Holim'a moo, HTS BASIC letoto la li-extruders li na le melemo ea tlhokomelo e bonolo le litšenyehelo tse tlase tsa tlhokomelo. Moralo oa modular oa lisebelisoa o etsa hore ho nkeloe sebaka sa likarolo (joalo ka sekurufu, moqomo, shoa hlooho) ho loketseng haholoanyane le kapele. Sehlopha sa rona sa tšebeletso ka mor'a thekiso se tla fana ka ts'ebetso ea setsebi, ho fana ka litšebeletso le koetliso bakeng sa bareki, ho etsa bonnete ba hore bareki ba ka sebelisa thepa ka thelelo. Ka nako e tšoanang, re boetse re fana ka mefuta e fapaneng ea litšebeletso tsa phepelo ea likarolo tse ling, e ka fanang ka bareki kapele ka likarolo tse hlokahalang, ho fokotsa nako ea ho sebetsa ha thepa.
3.3 Litlhahiso tsa Khetho bakeng sa Li-Pet Food Extruders
When selecting extruders for pet food production, enterprises need to comprehensively consider their own production needs, product types, budget and other factors to ensure that the selected equipment can meet the actual production needs and bring maximum economic benefits. The following are some specific selection suggestions:
3.3.1 Determine the Type of Extruder According to Product Types:
Different types of pet food have different requirements for extruders. Ka mohlala, dry puffed products require extruders with high compression ratio, high extrusion temperature and pressure; semi-wet products require extruders with medium compression ratio and moderate extrusion temperature and pressure; pet snacks require extruders with good flexibility and adjustability. Enterprises should select the appropriate extruder type (twin-screw extruder is preferred) and configuration according to the main product types they produce.
3.3.2 Determine the Production Capacity of the Extruder According to the Production Scale:
Enterprises should select the extruder with appropriate production capacity according to their own production scale and market demand. If the production scale is small (daily output less than 1 ton), the HTS BASIC series extruders with production capacity of 100-300kg/h are suitable; if the production scale is medium (daily output 1-5 lithane), the HTS BASIC series extruders with production capacity of 300-500kg/h are suitable; if the production scale is large (daily output more than 5 lithane), it is recommended to choose our high-torque large-scale twin-screw extruders (production capacity more than 500kg/h).
3.3.3 Consider the Cost-Effectiveness of the Equipment:
The cost-effectiveness of the equipment is an important factor that enterprises need to consider. Enterprises should not only pay attention to the initial investment cost of the equipment, but also consider the long-term operating cost (such as energy consumption, maintenance cost, spare parts cost). Our HTS BASIC series extruders have the advantages of reasonable price, low energy consumption and low maintenance cost, which are cost-effective choices for medium and small-sized enterprises.
3.3.4 Pay Attention to the After-Sales Service of the Equipment:
The after-sales service of the equipment is crucial for the normal operation of the production line. Enterprises should select manufacturers with perfect after-sales service systems, which can provide professional installation, ho laela, koetliso, maintenance and spare parts supply services. We have a professional after-sales service team, which can respond to customer needs in a timely manner and solve various problems encountered by customers in the use of equipment, ensuring the normal operation of the production line.
3.3.5 Consider the Flexibility and Expandability of the Equipment:
With the changes of market demand, enterprises may need to adjust their product types and production scales. Ka hona, when selecting extruders, enterprises should consider the flexibility and expandability of the equipment. Our extruders adopt a modular design, which can be freely combined and upgraded according to the needs of enterprises, improving the flexibility and expandability of the equipment, and reducing the cost of equipment transformation.
4. Application of Extrusion Equipment in Pet Food Production
Our twin-screw extruders (including HTS BASIC series) have been widely used in the production of various types of pet food, and have achieved good application effects. The following will introduce the specific application of our extrusion equipment in different types of pet food production, including process flow, equipment configuration and key technical points.
4.1 Application in Dry Puffed Pet Food Production
Dry puffed pet food is the most widely used product type in the pet food industry, and our HTS BASIC series extruders are especially suitable for its production. The process flow of dry puffed pet food production using our extruders is as follows:
Raw material preparation → mixing → tempering → extrusion puffing → cutting → drying → cooling → seasoning → packaging.
4.1.1 Tokisetso ea Lintho tse tala:
The raw materials of dry puffed pet food mainly include meat meal (chicken meal, beef meal, lijo tsa tlhapi), lijo-thollo (corn flour, wheat flour, rice flour), lijo tsa soya, livithamine, minerals, attractants and other additives. All raw materials need to be inspected and cleaned to remove impurities (such as stones, metals) and ensure the quality of raw materials. The raw materials are then crushed into powder with a particle size of 80-100 letlooeng, which is conducive to uniform mixing and full plasticization.
4.1.2 Ho kopanya:
The crushed raw materials are sent to the mixer according to the formula ratio for uniform mixing. The mixing time is generally 5-10 metsotso, ensuring that all raw materials and additives are evenly distributed. The mixer is equipped with a weighing device, which can accurately control the dosage of each raw material, ensuring the stability of the product formula.
4.1.3 Tempering:
The mixed raw materials are sent to the tempering device for tempering treatment. The tempering temperature is controlled at 80-95℃, the tempering time is 3-5 metsotso, and the moisture content after tempering is 15%-20%. Nakong ea ho futhumatsa, steam is injected into the tempering device to make the raw materials absorb water evenly, which is conducive to the subsequent extrusion puffing.
4.1.4 Extrusion Puffing:
The tempered raw materials are sent to the HTS BASIC series twin-screw extruder for extrusion puffing. The screw speed is controlled at 200-400 rpm, the extrusion temperature of the feeding section is 70-90℃, the melting section is 130-150℃, and the homogenizing section is 160-170℃. The extrusion pressure is controlled at 5-8MPa, and the compression ratio is 6-8. Under the action of high temperature, high pressure and shear force, the starch in the raw materials is fully gelatinized, the protein is denatured, and the materials are extruded from the die head to form puffed strips.
4.1.5 Ho poma:
The puffed strips extruded from the die head are cut into short particles of uniform length by the rotary knife installed at the die head. The length of the particles is generally 3-8mm, which can be adjusted by changing the speed of the rotary knife.
4.1.6 Ho omisa:
The cut puffed particles are sent to the drying equipment for drying. The drying temperature is controlled at 80-100℃, and the drying time is 20-30 metsotso. The purpose of drying is to reduce the water content of the particles to 10%-12%, so as to extend the shelf life of the product. The drying equipment can adopt belt dryer or fluidized bed dryer, which has the advantages of uniform drying and high efficiency.
4.1.7 Ho phodisa:
The dried particles are sent to the cooling equipment for cooling. The cooling temperature is controlled at room temperature (20-25℃), and the cooling time is 10-15 metsotso. Cooling can prevent the particles from caking and deteriorating, and ensure the crispness of the product.
4.1.8 Seasoning:
The cooled particles are sent to the seasoning equipment for seasoning. The seasoning can be spray seasoning or mixing seasoning. Common seasonings include chicken flavor, beef flavor, fish flavor and other attractants, as well as vegetable oil, salt and other additives. The seasoning amount is generally 2%-5% of the particle weight, which can be adjusted according to the taste needs of pets.
4.1.9 Sephutheloana:
The seasoned particles are sent to the packaging equipment for packaging. The packaging equipment can adopt automatic packaging machine, which can realize automatic weighing, bagging, sealing and labeling. The packaging specifications can be adjusted according to customer needs, such as 1kg/bag, 5kg/bag, 10kg/bag, etc. After packaging, the products are stored in a dry, cool and ventilated warehouse.
Key technical points: The key to dry puffed pet food production is to control the extrusion parameters and drying parameters. The extrusion parameters (lebelo la sekoti, mocheso, khatello) directly affect the puffing effect and product texture; the drying parameters (mocheso, nako) directly affect the water content and shelf life of the product. Our HTS BASIC series extruders have precise parameter control functions, which can ensure the stability of the extrusion process and the consistency of product quality.
4.2 Application in Pet Snack Production
Li-snacks tsa liphoofolo tse ruuoang lapeng li na le litlhoko tse phahameng bakeng sa tatso, ponahalo le tshebetso, and our HTS BASIC series extruders, with their flexible configuration and precise parameter control, can well meet the processing needs of various pet snacks. Taking puffed dental snacks as an example, the process flow of production using our extruders is as follows:
Raw material preparation → mixing → tempering → extrusion puffing → cutting → drying → cooling → surface treatment → packaging.
4.2.1 Tokisetso ea Lintho tse tala:
The raw materials of puffed dental snacks mainly include corn flour, wheat flour, potato starch, meat meal, vegetable fiber, calcium carbonate and other additives. Har'a bona, vegetable fiber and calcium carbonate are added to improve the hardness and texture of the product, helping to clean the pet’s teeth. The raw materials are crushed into powder with a particle size of 100-120 letlooeng, which is conducive to the formation of the product and the improvement of the texture.
4.2.2 Ho kopanya:
Lisebelisoa tse tala tse silafetseng li tsoakoa ka mokhoa o ts'oanang ho motsoako ho latela tekanyo ea foromo. Nako ea ho kopanya ke 8-12 metsotso, ho etsa bonnete ba hore fiber ea meroho, calcium carbonate le li-additives tse ling li ajoa ka ho lekana ka thepa e tala.
4.2.3 Tempering:
The mixed raw materials are sent to the tempering device for tempering treatment. Mocheso oa mocheso o laoloa ho 75-90 ℃, the tempering time is 2-4 metsotso, and the moisture content after tempering is 18%-22%. Mokhoa oa ho futhumatsa o lokela ho netefatsa hore lisebelisoa tse tala li monya metsi ka ho lekana, empa eseng haholo, e le ho qoba hore sehlahisoa se be bonolo haholo.
4.2.4 Extrusion Puffing:
The tempered raw materials are sent to the HTS BASIC series twin-screw extruder for extrusion puffing. The screw speed is controlled at 250-450 rpm, mocheso oa extrusion oa karolo ea ho fepa ke 70-85 ℃, karolo ea ho qhibiliha ke 120-140 ℃, 'me karolo ea homogenizing ke 150-160 ℃. Khatello ea extrusion e laoloa ho 4-7MPa, and the compression ratio is 5-7. The die head e nka lesoba la die le sebopeho se kgethehileng (joalo ka cylindrical, spiral, metsero), e le hore sehlahisoa se extruded se be le sebopeho se khethehileng le sebopeho, e thusang ho hloekisa meno a phoofolo ya lapeng.
4.2.5 Ho poma:
The extruded puffed products are cut into appropriate lengths by the rotary knife. The length of the products is generally 5-10mm, which can be adjusted according to the size of the pet.
4.2.6 Ho omisa:
The cut products are sent to the drying equipment for drying. The drying temperature is controlled at 75-95℃, and the drying time is 15-25 metsotso. The water content of the dried products is controlled at 12%-14%, which ensures that the product has a certain hardness and crispness, and can effectively clean the pet’s teeth.
4.2.7 Ho phodisa:
The dried products are cooled to room temperature in the cooling equipment, which takes 8-12 metsotso.
4.2.8 Surface Treatment:
The cooled products are subjected to surface treatment to improve the palatability and appearance of the product. Common surface treatments include spraying meat sauce, coating cheese powder, and dipping in edible oil. The surface treatment amount is generally 3%-6% of the product weight.
4.2.9 Sephutheloana:
The products after surface treatment are packaged by automatic packaging machine. The packaging should be sealed and moisture-proof to ensure the freshness and shelf life of the product.
Key technical points: The key to pet snack production is the design of the formula and the adjustment of extrusion parameters. The formula should meet the taste and functional needs of pets; the extrusion parameters should be adjusted according to the shape and texture requirements of the product, ensuring that the product has a good shape and texture. Our HTS BASIC series extruders have flexible parameter adjustment functions, which can meet the processing needs of different types of pet snacks.
4.3 Application in Semi-Wet Pet Food Production
Semi-wet pet food has a soft taste and good palatability, which is suitable for pets with poor chewing ability. Our HTS BASIC series extruders can also be used for the production of semi-wet pet food by adjusting the configuration and parameters. The process flow is as follows:
Raw material preparation → mixing → tempering → extrusion puffing → cutting → cooling → packaging.
4.3.1 Tokisetso ea Lintho tse tala:
The raw materials of semi-wet pet food mainly include meat meal, lijo tsa tlhapi, lijo-thollo, lijo tsa soya, humectants (propylene glycol, sorbitol), preservatives, vitamins and minerals. The humectants are added to maintain the moisture of the product, and the preservatives are added to extend the shelf life of the product. The raw materials are crushed into powder with a particle size of 80-100 letlooeng.
4.3.2 Ho kopanya:
The raw materials are mixed uniformly in the mixer according to the formula ratio. Nako ea ho kopanya ke 6-10 metsotso, ensuring that the humectants and preservatives are evenly distributed.
4.3.3 Tempering:
The mixed raw materials are sent to the tempering device for tempering treatment. The tempering temperature is controlled at 85-98℃, the tempering time is 3-5 metsotso, and the moisture content after tempering is 22%-27%. The tempering process should ensure that the raw materials absorb water fully, so that the product has a soft taste.
4.3.4 Extrusion Puffing:
The tempered raw materials are sent to the HTS BASIC series twin-screw extruder for extrusion puffing. The screw speed is controlled at 150-300 rpm, the extrusion temperature of the feeding section is 75-90℃, karolo ea ho qhibiliha ke 120-140 ℃, and the homogenizing section is 140-150℃. The extrusion pressure is controlled at 2-5MPa, and the compression ratio is 4-6. The extrusion temperature and pressure are lower than those of dry puffed products, so as to avoid excessive puffing of the product and ensure that the product is soft.
4.3.5 Ho poma:
The extruded products are cut into short particles by the rotary knife, with a length of 4-8mm.
4.3.6 Ho phodisa:
The cut products are cooled to room temperature in the cooling equipment, which takes 10-15 metsotso. Cooling can prevent the product from deteriorating due to high temperature.
4.3.7 Sephutheloana:
The cooled products are packaged by vacuum packaging machine. Vacuum packaging can effectively prevent the product from being oxidized and moldy, extending the shelf life of the product. The packaging specifications can be adjusted according to customer needs.
Key technical points: The key to semi-wet pet food production is the control of moisture content and the selection of humectants and preservatives. The moisture content of the product should be controlled at 25%-35%, and the humectants and preservatives should be selected according to the national food safety standards to ensure the safety of the product. Our HTS BASIC series extruders can accurately control the extrusion temperature and pressure, ensuring that the product has a stable moisture content and soft taste.
5. Solutions to Common Problems in Pet Food Extrusion Processing
In the actual production of pet food extrusion processing, enterprises often encounter various problems, such as uneven product particle size, poor puffing effect, product stickiness, product deterioration and other problems, which affect production efficiency and product quality. Based on our rich experience in pet food processing, we summarize the common problems, causes and solutions, hoping to help enterprises solve practical problems in production.
5.1 Uneven Product Particle Size
5.1.1 Causes:
The main causes of uneven product particle size are: uneven speed of the rotary knife; uneven die hole size; uneven feeding speed; unstable screw speed; uneven mixing of raw materials.
5.1.2 Litharollo:
Check and adjust the rotary knife, ensure that the rotary knife speed is uniform and the cutting edge is sharp; check the die head, replace the die head with uneven die hole size; adjust the feeding device, ensure that the feeding speed is uniform; check the screw drive system, ensure that the screw speed is stable; extend the mixing time, ensure that the raw materials are mixed uniformly.
5.2 Poor Puffing Effect
5.2.1 Causes:
The main causes of poor puffing effect are: insufficient starch content of raw materials; too low or too high moisture content after tempering; too low extrusion temperature and pressure; too low screw speed; too large die hole size.
5.2.2 Litharollo:
Adjust the product formula, increase the starch content of raw materials (to more than 20%); adjust the tempering parameters, control the moisture content after tempering at 10%～27%; increase the extrusion temperature and pressure, adjust the temperature of each section of the barrel and the screw speed; reduce the die hole size; check the screw wear, replace the worn screw.
5.3 Product Stickiness
5.3.1 Causes:
The main causes of product stickiness are: too high moisture content of the product; too high extrusion temperature; too high protein content of raw materials; insufficient drying of the product.
5.3.2 Litharollo:
Reduce the moisture content of the product by adjusting the tempering parameters and drying parameters; reduce the extrusion temperature of the homogenizing section; adjust the product formula, reduce the protein content of raw materials appropriately; extend the drying time, ensure that the water content of the product meets the standard.
5.4 Product Deterioration
5.4.1 Causes:
The main causes of product deterioration are: insufficient sterilization during extrusion processing; too high water content of the product; poor packaging; improper storage.
5.4.2 Litharollo:
Increase the extrusion temperature and pressure, ensure that the sterilization rate reaches more than 99%; control the water content of the product within the standard range; adopt vacuum packaging or nitrogen-filled packaging to improve the packaging effect; store the product in a dry, cool and ventilated warehouse, avoid high temperature and humidity.
5.5 Equipment Blockage
5.5.1 Causes:
The main causes of equipment blockage are: too high moisture content of raw materials; too large particle size of raw materials; impurities in raw materials; too low screw speed; wear of screw and barrel.
5.5.2 Litharollo:
Reduce the moisture content of raw materials; crush the raw materials to the required particle size; clean the raw materials to remove impurities; increase the screw speed; check the wear of screw and barrel, replace the worn components.
6. Our Service System: Supporting You to Achieve High-Quality Production
We not only provide high-quality extruders for pet food production, but also provide a complete set of service systems, from pre-sales consulting, equipment selection, formula design, to in-sales installation, ho laela, koetliso, and after-sales maintenance, technical guidance, to provide one-stop services for customers, helping customers solve various problems in production and achieve high-quality and efficient production.
6.1 Pre-Sales Service
Our pre-sales service team is composed of professional technical personnel with rich experience in pet food processing. We will conduct in-depth communication with customers to understand their product types, bokgoni ba tlhahiso, budget and other needs, and provide professional consulting services for customers. We will recommend the most suitable extruder model and configuration for customers, design personalized production line solutions, and provide detailed equipment parameters, process flow and cost budget, helping customers make scientific decisions.
Holim'a moo, we also provide formula design services. Our technical team will design the most suitable product formula for customers according to the taste, nutrition and functional requirements of pet food, combining the processing characteristics of our extrusion equipment, helping customers improve the competitiveness of their products in the market. We can also provide raw material selection suggestions according to customers’ cost control needs, balancing product quality and production cost.
6.2 In-Sales Service
After the customer places an order, we will arrange professional technicians to provide on-site installation and commissioning services for the equipment. The installation and commissioning process will strictly follow the equipment installation specifications to ensure that the extruder and its matching auxiliary equipment (mixer, tempering device, dryer, seasoning machine, etc.) are accurately installed and connected. Technicians will debug all operating parameters of the equipment according to the customer’s product formula and production process requirements, and conduct trial production until the product quality meets the customer’s expected standards.
Ka nako e tšoanang, we provide on-site operational training for the customer’s production team, including equipment basic structure and working principle, daily operation steps, parameter adjustment skills, basic fault identification and handling. We will also provide a detailed operation manual and maintenance manual, and answer the questions raised by the operators one by one to ensure that the customer’s staff can proficiently operate and manage the equipment independently after the training.
6.3 Tšebeletso ea ka mor'a thekiso
We have a perfect after-sales service system with a professional after-sales team and multiple service outlets to provide timely and efficient after-sales support for customers nationwide and even globally. We promise a rapid response mechanism: for customer’s equipment problems, we will give a solution within 24 hours after receiving the feedback; for on-site maintenance needs, our after-sales technicians will arrive at the customer’s production site as soon as possible according to the actual situation.
We provide regular equipment maintenance and inspection services for customers, including regular detection of key components such as screw, barrel and gearbox, lubrication and maintenance of the transmission system, and calibration of the control system parameters. For the barrel wear measurement service we have launched, our technicians will regularly detect the wear degree of the barrel inner wall with professional instruments, issue a detailed wear report, and put forward targeted replacement and maintenance suggestions to ensure that customers only replace components when necessary and reduce unnecessary production costs.
Holim'a moo, we provide a long-term supply of genuine spare parts, with a large number of common spare parts (such as screw elements, shoa lihlooho, cutting knives, sealing rings) in stock to ensure the rapid supply of spare parts and minimize the equipment downtime caused by component damage. We also provide technical upgrade services for the equipment, and can upgrade the control system, screw structure and other parts of the existing equipment according to the customer’s subsequent production expansion and product upgrade needs, so that the equipment can always adapt to the latest production requirements.
7. Complete Technical Parameters of Extruder Series for Pet Food Production
In order to meet the diverse production needs of pet food enterprises of different scales and product types, we have launched a full range of twin-screw extruder products for pet food processing, with the HTS BASIC series as the core, and extended HTS STANDARD and HTS PREMIUM series to adapt to small and medium-sized production, large-scale production and high-end customized production respectively. All series adopt the core design of twin-screw extrusion, with self-cleaning, high pumping efficiency and strong shear adaptability, and are perfectly matched with the characteristics of high viscosity and high fat of pet food raw materials. The following is the complete technical parameters table of each series:
Tafole 1: Technical Parameters of Excellence Pet Food Twin-Screw Extruder Series
表格
| Parameter Category | HTS BASIC Series (Entry/Mid-scale) | HTS STANDARD Series (E kgolohadi) | HTS PREMIUM Series (High-end Custom) |
|---|---|---|---|
| Screw Structure | Parallel twin-screw, ho potoloha | Parallel twin-screw, ho potoloha | Parallel twin-screw, ho potoloha |
| Screw Diameter (mm) | 30/45/65 | 80/95/110 | 65/80/95/110 (customizable) |
| Compression Ratio | 4:1 ~ 8:1 (fetohang) | 5:1 ~ 10:1 (fetohang) | 4:1 ~ 12:1 (customizable) |
| Screw Speed (rpm) | 150 ~ 500 (stepless frequency conversion) | 200 ~ 600 (stepless frequency conversion) | 100 ~ 700 (stepless frequency conversion) |
| Rated Torque (N·m) | 120 ~ 350 (European medium-torque gearbox) | 400 ~ 1200 (high-torque gearbox) | 350 ~ 1500 (imported high-precision gearbox) |
| Extrusion Temperature (℃) | 70 ~ 170 (3-section temperature control) | 70 ~ 180 (5-section precise temperature control) | 60 ~ 190 (6-section intelligent temperature control) |
| Khatello ea Extrusion (MPa) | 2 ~ 8 | 3 ~ 10 | 2 ~ 12 |
| Bokhoni ba Tlhahiso (kg/h) | 100 ~ 500 | 500 ~ 2000 | 200 ~ 2500 (customizable) |
| Barrel Material | Wear-resistant alloy steel (nitrided treatment, hardness ≥60 HRC) | Wear-resistant alloy steel (bimetallic composite, hardness ≥65 HRC) | Imported wear-resistant alloy steel (bimetallic composite + laser cladding, hardness ≥70 HRC) |
| Screw Material | Wear-resistant alloy steel (nitrided treatment) | Wear-resistant alloy steel (bimetallic composite) | Imported wear-resistant alloy steel (customized according to raw materials) |
| Sistimi ea Taolo | PLC + touch screen, basic formula memory (≤20 groups) | PLC + industrial touch screen, formula memory (≤50 groups) | Intelligent PLC + cloud touch screen, formula memory (unlimited, cloud storage) |
| Mokhoa oa ho futhumatsa | Electric heating + jacket water cooling | Electric heating + steam heating + jacket water cooling | Electric heating/steam heating (switchable) + jacket precise water cooling |
| Feeding Method | Single/double screw feeding (boikhethelo) | Twin-screw differential feeding + liquid feeding port (for oil/fat) | Multi-channel precision feeding (solid/liquid/grease, independent metering) |
| Self-Cleaning Performance | Standard self-cleaning | Enhanced self-cleaning | High-efficiency self-cleaning (customized screw gap) |
| Matla (kW) | 15 ~ 45 | 55 ~ 160 | 37 ~ 200 (customizable) |
| Overall Dimension (L×W×H, m) | 2.8×1.2×1.8 ~ 4.0×1.5×2.2 | 4.5×1.8×2.5 ~ 6.0×2.2×3.0 | 3.0×1.5×2.0 ~ 7.0×2.5×3.2 (customizable) |
| Boima ba 'mele (t) | 0.8 ~ 2.5 | 3.0 ~ 8.0 | 2.0 ~ 10.0 (customizable) |
| Core Advantages | High cost-effectiveness, ts'ebetso e bonolo, suitable for initial pet food enterprises | Phaello e phahameng, tšebeliso e tlase ea matla, tshebetso e tsitsitseng, suitable for large-scale mass production | High precision, strong customization, multi-functional, suitable for high-end pet food/snack customized production |
Key Parameter Explanation
Compression Ratio: The adjustable range is designed for different pet food types—low compression ratio (4:1~6:1) for semi-wet pet food, medium ratio (6:1~9:1) for dry puffed food, and high ratio (9:1~12:1) for high-density functional pet snacks.
Moqomo & Screw Material: The gradient material selection is to adapt to different raw material abrasiveness—HTS BASIC for ordinary meat meal/cereal raw materials, HTS STANDARD/ PREMIUM for raw materials containing bone meal, calcium powder and other hard particles, effectively extending the service life of core components.
Feeding Method: The multi-channel feeding port of HTS PREMIUM series can realize the precise addition of liquid raw materials (such as fresh meat slurry, vegetable oil) and grease, which is suitable for the production of high-fat, high-protein high-end pet food.
Sistimi ea Taolo: The cloud storage function of HTS PREMIUM series can realize remote parameter adjustment and production data monitoring, which is convenient for enterprises to carry out intelligent production management.
8. Future Development of Pet Food Extrusion Technology and Our Layout
With the continuous upgrading of the global pet food industry, the pet food market is presenting new development trends such as high-endization, tshebetso, naturalization and diversification, which puts forward higher and more stringent requirements for pet food extrusion processing technology and equipment.
8.1 Development Trends of Pet Food Extrusion Technology
Intelligent and Digital Processing: The integration of industrial Internet, artificial intelligence and extrusion equipment will become a mainstream trend. The extruder will realize real-time monitoring of the whole production process, automatic adjustment of parameters, and predictive maintenance of equipment through sensors and cloud computing, reducing human intervention and improving the stability and consistency of product quality.
Adaptation to Natural and High-quality Raw Materials: With the increasing demand for natural pet food, extrusion equipment needs to be optimized for processing fresh meat, fresh vegetables and other raw materials with high moisture and high activity, ho fokotsa tahlehelo ea likarolo tsa phepo ea thepa e tala ts'ebetsong ea extrusion le ho boloka tatso ea mantlha le phepo e nepahetseng ea lisebelisoa tse tala..
Sebetsa se Phahameng le ho Boloka Matla: Tlas'a semelo sa paballo ea matla lefatšeng ka bophara le phokotso ea mosi, lisebelisoa tsa extrusion tsa lijo tsa liphoofolo tse ruuoang lapeng li tla ela hloko haholo ts'ebeliso ea matla a matla, ka ntlafatso ea sebopeho sa screw, mokhoa oa ho futhumatsa le mokhoa oa phetiso, ho fokotsa tšebeliso ea matla a unit le ho ntlafatsa katleho ea tlhahiso, ho hlokomela tlhahiso e tala.
Customization le Diversification: Tlhokahalo ea 'maraka ea lijo tsa lapeng tse ikhethileng (joalo ka lijo tsa liphoofolo tse ruuoang lapeng bakeng sa mefuta e fapaneng, lilemo, maemo a mmele, le li-snacks tse sebetsang tsa lapeng) e ntse e hola, e hlokang lisebelisoa tsa extrusion ho ba le tloaelo e matla le ho feto-fetoha ha maemo, and can quickly switch production processes and parameters to meet the production of multiple varieties and small batches of products.
8.2 Our Technical Layout and Future Planning
Facing the development trend of the pet food industry, we adhere to the concept of technological innovation driven by market demand, and continue to increase R & D investment in pet food extrusion equipment, focusing on the following aspects of research and development and optimization:
Intelligent Upgrading of Equipment: We will integrate more high-precision sensors and intelligent control algorithms into our extruder series, realize the automatic matching of extrusion parameters and product formulas, and launch a cloud management platform for production data, so that customers can monitor production status, analyze production data and optimize process parameters remotely.
Optimization of Raw Material Adaptability: We will develop a special screw structure and tempering process for fresh meat, high-fiber and other natural raw materials, reduce the shear force and heating time of raw materials in the extrusion process, and add a low-temperature puffing function to the high-end series to maximize the retention of the nutritional components and flavor of raw materials.
Energy Saving and Emission Reduction Improvement: We will adopt more efficient transmission systems and heating methods, such as permanent magnet synchronous motors and heat recovery devices, to reduce the energy consumption of the equipment by 15% ~ 20% on the basis of the original; ka nako e tšoanang, optimize the equipment structure to reduce noise and waste discharge, meeting the environmental protection production standards.
Expansion of Customization Capabilities: We will build a more flexible product customization system, and can customize the screw diameter, karo-karolelano ea khatello, feeding method and other parameters of the extruder according to the customer’s personalized production needs (such as special-shaped pet snacks, high-end functional pet food); ka nako e tšoanang, we will develop more matching auxiliary equipment to form a fully automated production line from raw material mixing to finished product packaging.
Deep Integration of Technology and Service: We will build a pet food processing technology research and development center, combining equipment R & D with product formula research, and provide customers with integrated solutions of “thepa + formula + tshebetso”; ka nako e tšoanang, we will expand the online technical service channel, provide 7×24-hour online technical guidance and fault diagnosis, and further improve the efficiency of after-sales service.
9. Qetello
Pet food extrusion puffing technology is the core of modern pet food industrial production, and the performance of extrusion equipment directly determines the production efficiency, product quality and market competitiveness of pet food enterprises. As a professional provider of food-grade extrusion equipment, we have accumulated rich experience in the field of pet food processing, and launched a full range of twin-screw extruder products represented by the HTS series, which perfectly solve the processing difficulties caused by the high viscosity, high fat and diverse raw materials of pet food.
Our extruders have the advantages of low lifetime operating cost, wide application range, advanced technology and reliable process control, and are equipped with a complete one-stop service system from pre-sales to after-sales. The detailed and adjustable technical parameters of each series can meet the production needs of pet food enterprises of different scales and product types, from entry-level dry puffed food to high-end customized functional snacks.
Nakong e tlang, with the continuous development of the pet food industry, we will continue to take technological innovation as the core, take customer demand as the guide, and constantly optimize and upgrade our extrusion equipment and service system, striving to provide more efficient, ho baballa matla, intelligent and customized pet food processing solutions for global customers. We are willing to grow together with pet food enterprises, and contribute to the development of the pet food industry with high-quality equipment and professional services, creating more safe, nutritious and delicious pet food for pet families around the world.