scholarly journals Pelleting and starch characteristics of diets containing different corn varieties

2020 ◽  
Vol 4 (4) ◽  
Author(s):  
Courtney N Truelock ◽  
Mike D Tokach ◽  
Charles R Stark ◽  
Chad B Paulk
Keyword(s):  
Energy Consumption ◽  
Production Rate ◽  
Experimental Unit ◽  
Starch Gelatinization ◽  
Pellet Temperature ◽  
Durability Index ◽  
Conditioning Temperature ◽  
Gelatinized Starch ◽  
Temperature Interaction ◽  
Die Thickness

Abstract This experiment determined the effects of die thickness and conditioning temperature on pelleting and starch characteristics in diets containing conventional or Enogen Feed corn (Syngenta Seeds, LLC). Treatments were arranged as a 2 × 2 × 3 factorial of corn type [conventional (CON) and Enogen Feed corn [EFC]), die thickness [5.6 and 8 length:diameter (L:D)], and conditioning temperature (74, 79, and 85 °C). Diets were steam conditioned (Wenger twin staff preconditioner, Model 150) and pelleted (CPM, Model 1012-2) with a 4- × 22.2-mm (L:D 5.6) or 4- × 31.8-mm (L:D 8) pellet die. Conditioner retention time was set at 30 s and production rate was set at 15 kg/min. All treatments were represented within three replicate days. Pellets were composited and analyzed for gelatinized starch and pellet durability index (PDI). Conditioning temperature, hot pellet temperature, production rate, and pellet mill energy consumption were recorded throughout each processing run. Data were analyzed using the GLIMMIX procedure in SAS (v. 9.4, SAS Institute Inc., Cary, NC) with pelleting run as the experimental unit and day as the blocking factor. Pelleting with a larger die L:D improved PDI (P = 0.01) and increased (P = 0.02) pellet mill energy consumption. Increasing conditioning temperature from 74 to 85 °C increased (linear, P < 0.03) PDI and tended to decrease energy consumption (quadratic, P = 0.07). There was a corn × conditioning temperature interaction (P = 0.01) for gelatinized starch in conditioned mash. Enogen Feed corn diets steam conditioned at 85 °C had the greatest quantity of gelatinized starch. Cooked starch in conditioned mash and pellets was greater (P < 0.01) for EFC diets compared to CON diets and increased (linear, P < 0.01) with increasing conditioning temperature in conditioned mash. Similarly, starch gelatinization was greater (P < 0.01) in pelleted EFC diets compared to CON diets and was increased (linear, P = 0.05) by increasing conditioning temperature from 74 to 85 °C. In conclusion, increasing die L:D and increasing conditioning temperature improved PDI. Starch gelatinization was increased when diets were pelleted at the highest conditioning temperature of 85 °C, and EFC diets resulted in greater starch gelatinization than conventional corn.

scholarly journals 50 Pelleting and Starch Characteristics of Diets Containing Enogen® Feed Corn

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 32-33
Author(s):  
Courtney N Truelock ◽  
Mike D Tokach ◽  
Charles R Stark ◽  
Chad B Paulk
Keyword(s):  
Energy Consumption ◽  
Production Rate ◽  
Retention Time ◽  
Starch Gelatinization ◽  
Decrease Energy Consumption ◽  
Conditioning Temperature ◽  
Gelatinized Starch ◽  
Temperature Interaction ◽  
Die Thickness

Abstract This experiment determined the effects of die thickness and conditioning temperature on pelleting and starch characteristics in diets containing conventional or Enogen® feed corn (Syngenta Seeds, LLC). Treatments were arranged as a 2 × 2 × 3 factorial of corn type (conventional [CON] and Enogen® feed corn [EFC]), die thickness (5.6 and 8.0 length:diameter [L:D]), and conditioning temperature (74, 79, and 85°C). Diets were steam conditioned and pelleted (CPM Model 1012-2) with a 4 × 22.2 mm or 4 × 31.8 mm pellet die. Conditioner retention time was set at 30 s and production rate was set at 15 kg/min. All treatments were replicated on 3 separate days. Data were analyzed using the GLIMMIX procedure in SAS (v. 9.4, SAS Institute Inc., Cary, NC). Increasing die L:D improved PDI (P=0.01) and increased (P=0.02) energy consumption. Increasing conditioning temperature from 74 to 85°C increased (linear, P< 0.03) PDI (84.2, 84.9, and 88.2%, respectively) and tended to decrease energy consumption (quadratic, P=0.07). There was a corn × conditioning temperature interaction (P=0.01) for gelatinized starch in conditioned mash. Enogen® feed corn diets steam conditioned at 85°C had the greatest quantity of gelatinized starch. Cooked starch of conditioned mash was greater (P< 0.01) for EFC diets compared to CON diets and increased (linear, P< 0.01) with increasing conditioning temperature. Starch gelatinization was greater (P< 0.01) in pelleted EFC diets (13.4%) compared to CON diets (11.7%) and was increased (linear, P=0.05) by increasing conditioning temperature from 74 to 85°C (12.0, 12.1, and 13.4%, respectively). Pelleted diets containing EFC had increased (P< 0.01) cooked starch compared to CON diets. In conclusion, increasing die L:D and increasing conditioning temperature improved PDI. Starch gelatinization was increased when diets were pelleted at the highest conditioning temperature of 85°C, and EFC diets resulted in greater gelatinized starch.

scholarly journals PSVIII-6 Effect of Pellet Die Thickness and Conditioning Temperature During the Pelleting Process on Phytase Stability

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 207-208
Author(s):  
Courtney N Truelock ◽  
Nelson E Ward ◽  
Jonathan W Wilson ◽  
Charles R Stark ◽  
Chad B Paulk
Keyword(s):  
Production Rate ◽  
Retention Time ◽  
Experimental Unit ◽  
Counter Flow ◽  
Pellet Temperature ◽  
Durability Index ◽  
Microbial Phytase ◽  
Conditioning Temperature ◽  
Temperature Interactions ◽  
Die Thickness

Abstract This experiment evaluated the effects of pellet die thickness and conditioning temperature on microbial phytase stability. Treatments were arranged as a 2 × 3 factorial of die thickness (5.6 and 8.0 length:diameter [L:D]) and conditioning temperature (74, 79, and 85°C). Phytase was added to a corn-soybean meal-based diet. The diet was steam conditioned (245 × 1397 mm Wenger twin staff pre-conditioner, Model 150) and pelleted (CPM Model 1012-2) with a 4 × 22.2 mm (5.6 L:D) or 4 × 31.8 mm (8.0 L:D) pellet die. Conditioner retention time was set at 30 s and production rate was set at 15 kg/min. All treatments were replicated over 3 days. Conditioned mash and pellet samples were collected and immediately placed in an experimental counter-flow cooler for 15 min. Samples were analyzed for phytase activity and pellet durability index (PDI). Conditioning temperature, hot pellet temperature (HPT), and production rate were recorded throughout each processing run. Data were analyzed using PROC GLIMMIX in SAS (v. 9.4), with pelleting run as the experimental unit and day as the blocking factor. There was no evidence (P >0.14) for any die thickness × conditioning temperature interactions. Pelleting with the 8.0 L:D die increased (P < 0.01) HPT (83.2 and 84.2°C) and PDI (81.9 and 89.7%). Increasing conditioning temperature from 74 to 85°C increased (linear, P< 0.03) HPT (80.1, 83.6, and 87.5°C , respectively) and PDI (84.3, 84.9, and 88.2%, respectively) and decreased (linear, P< 0.01) phytase stability from 97.1 to 35.8% in conditioned mash and from 60.8 to 25.9% in cooled pellets. There was no difference (P >0.72) in stability due to die thickness. Results of this experiment demonstrated phytase stability decreased linearly as temperature rose above 74°C. Although the thicker pellet die increased HPT and PDI, the rise in HPT was not great enough to reduce phytase stability.

scholarly journals PSIX-9 Effects of Conditioning Temperature on Pellet Quality of Nursery Pig Diets

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 179-179
Author(s):  
Gage E Nichols ◽  
Charles R Stark ◽  
Aundria Ogles ◽  
Kara M Dunmire ◽  
Chad B Paulk
Keyword(s):  
Production Rate ◽  
Pellet Quality ◽  
Time Points ◽  
Pellet Temperature ◽  
Durability Index ◽  
Conditioning Temperature ◽  
Nursery Pig ◽  
Master Model ◽  
Spray Dried

Abstract The objective of this experiment was to determine the effect of conditioning temperature on pellet durability index (PDI) and pellet hardness. A nursery pig diet was formulated to contain 25% spray-dried whey. Treatments consisted of three different conditioning temperatures: 54, 63, and 71°C. Diets were steam conditioned (245 mm × 1397 mm Wenger twin staff pre-conditioner, Model 150) for approximately 30 sec and pelleted using a 1-ton 30-horsepower pellet mill (1012-2 HD Master Model, California Pellet Mill) with a 4.8 mm × 31.8 mm pellet die (L:D 6.7). The production rate was set at 900 kg/h. Treatments were pelleted at 3 separate time points to provide 3 replicates per treatment. Samples were collected directly after discharging from the pellet mill and cooled in an experimental counterflow cooler. Samples were analyzed for PDI using the Holmen NHP 100 for 60 sec (TekPro Ltd, Norfolk, UK). Pellet hardness was determined by evaluating the peak amount of force applied before the first signs of fracture. Although conditioning temperature was increased in a linear fashion, a quadratic increase (P < 0.002) in hot pellet temperature (HPT) was observed. The HPT were 68, 72, and 74°C for diets conditioned to 54, 63 and 71°C, respectively. Increasing conditioning temperature resulted in increased (linear, P < 0.045) PDI and pellet hardness. As conditioning temperature increased from 54, to 71°C PDI increased from 87% to 92% and the force required to crush pellets increased from 13.5 to 15.9 kg. There was a tendency for a correlation (P < 0.076, r = 0.618, r2 = 0.382) between pellet hardness and PDI. Overall, increasing the conditioning temperature increased pellet hardness and pellet durability.

scholarly journals 157 The effect of different inclusion levels of corn starch and fine ground corn with different conditioning temperatures or die thickness on pellet quality

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 60-60
Author(s):  
Caitlin E Evans ◽  
Cassandra K Jones ◽  
Chad B Paulk ◽  
Charles R Stark
Keyword(s):  
Factorial Design ◽  
Corn Starch ◽  
Pellet Quality ◽  
Binding Agent ◽  
Linear Decrease ◽  
Durability Index ◽  
Conditioning Temperature ◽  
Inclusion Level ◽  
Ground Corn ◽  
Die Thickness

Abstract The objective of this experiment was to determine the effect of different inclusion levels of corn starch and fine ground corn with different conditioning temperature or die thickness on pellet quality. Experiment 1, treatments were arranged in 3×2 factorial design of corn starch inclusion level (0, 5 and 10%) and die thickness (4mm×13mm and 4mm×22 mm). Experiment 2, treatments were arranged in 3×2 factorial design of fine ground corn inclusion level (0, 10 and 20) and conditioning temperature (80 and 85°C) with treatments pelleted using a 4mm×22mm die (5.6 L:D). In both experiments, treatments were pelleted using a model CL-5 CPM pellet mill (Crawfordsville, IN). The result of experiment 1 demonstrated that there was no interaction between corn starch inclusion level and die thickness on modified pellet durability index (PDI), (P=0.636). Increasing die thickness from 12.7 to 22.2 mm increased PDI from 43 to 70% (P< 0.001). There was a linear decrease (P< 0.001) in PDI as the corn starch inclusion level increased from 0 to 10% (64, 60, and 46%, respectively). The result of experiment 2 demonstrated that there was no interaction between fine ground corn inclusion level and conditioning temperature on PDI (P=0.541). The fine ground corn inclusion level did not impact PDI (P=0.298). Increasing conditioning temperature from 80 to 85°C increased PDI (P< 0.001) from 76 to 85%, respectively (P< 0.001). Based on the results, the use of pure corn starch was not an effective binding agent in the feed when the diet contains at least 60% ground corn. The ratio of small corn particles to large corn particles in the diet did not impact pellet quality when the diets were conditioned above 80°C for 35 sec and then pelleted with a 5.6 L:D die. Increasing die thickness and conditioning temperature improved pellet quality.

scholarly journals PSI-11 Moisture Content Throughout the Pelleting Process and Subsequent Effects on Pellet Quality

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 228-229
Author(s):  
Rachel Kort ◽  
Haley Wecker ◽  
Chance Fiehler ◽  
Aundria Ogles ◽  
Jared Froetschner ◽  
...  
Keyword(s):  
Moisture Content ◽  
Steam Treatment ◽  
Experimental Unit ◽  
Pellet Quality ◽  
Counter Flow ◽  
Time Points ◽  
Time Period ◽  
Durability Index ◽  
Conditioning Temperature ◽  
Feed Temperature

Abstract This experiment was designed to evaluate the effects of steam addition to the conditioner on moisture content throughout the pelleting process and subsequent effects on pellet quality. Treatments consisted of diets pelleted with no steam and steam added to achieve conditioning temperatures of 62.8 and 87.8°C. Conditioner retention time was set at 30 sec and diets were pelleted with a 6.4×63.5 mm pellet die. Pellet samples were collected and immediately placed in an experimental counter-flow cooler for 15 min. All treatments were replicated at 3 separate time points to provide 3 replicates per treatment. Mash (M), conditioned mash (CM), hot pellets (HP), and cooled pellet (CP) samples were collected for moisture content analysis and CP for pellet durability index (PDI). Data were analyzed with pelleting run as the experimental unit and time period as the blocking factor. Moisture samples were analyzed as a 3×4 factorial of steam-conditioning and sample location. There was a steam-conditioning×sample interaction (P< 0.01) for moisture. Mash samples for all treatments were similar (13.3%; 36.2°C). For the no steam treatment, there was no difference in moisture content for the M, CM, and HP; however, moisture decreased in CP, with samples having 13.4, 13.1, 12.9, and 12.0% moisture, respectively. For the 62.7°C treatment, there was an increase in moisture from M to CM, followed by a decrease in both HP and CP, with samples having 13.2, 15.3, 14.9, and 12.7% moisture, respectively. For the 87.8°C treatment, moisture increased from M to CM, and decreased in HP and CP with samples having 13.3, 17.3, 16.3, and 13.4% moisture, respectively. Increasing conditioning temperature from no steam to 87.8°C increased (P< 0.01) PDI from 3.3, 59.1, to 91.1%, respectively. In conclusion, increasing feed temperature from 36.2 to 87.8°C via steam addition increased condition mash moisture content by 4.2% resulting in improved pellet quality.

scholarly journals Optimization of Laser Engraving of Acrylic Plastics from the Perspective of Energy Consumption, CO2 Emission and Removal Rate

2021 ◽  
Vol 5 (3) ◽  
pp. 78
Author(s):  
Mohammad Muhshin Aziz Khan ◽  
Shanta Saha ◽  
Luca Romoli ◽  
Mehedi Hasan Kibria
Keyword(s):  
Energy Consumption ◽  
Production Rate ◽  
Material Removal Rate ◽  
Material Removal ◽  
Removal Rate ◽  
Scanning Speed ◽  
Gas Emissions ◽  
Laser Engraving ◽  
Co2 Gas ◽  
Optimal Set

This paper focuses on optimizing the laser engraving of acrylic plastics to reduce energy consumption and CO2 gas emissions, without hindering the production and material removal rates. In this context, the role of laser engraving parameters on energy consumption, CO2 gas emissions, production rate, and material removal rate was first experimentally investigated. Grey–Taguchi approach was then used to identify an optimal set of process parameters meeting the goal. The scan gap was the most significant factor affecting energy consumption, CO2 gas emissions, and production rate, whereas, compared to other factors, its impact on material removal rate (MRR) was relatively lower. Moreover, the defocal length had a negligible impact on the response variables taken into consideration. With this laser-process-material combination, to achieve the desired goal, the laser must be focused on the surface, and laser power, scanning speed, and scan gap must be set at 44 W, 300 mm/s, and 0.065 mm, respectively.

scholarly journals 140 Influence of Enogen Feed Corn and Conventional Yellow Dent Corn in Pelleted or Meal-based Diets on Finishing Pig Performance and Carcass Characteristics

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 71-71
Author(s):  
Hadley Williams ◽  
Mike D Tokach ◽  
Jason C Woodworth ◽  
Robert D Goodband ◽  
Joel M DeRouchey ◽  
...  
Keyword(s):  
Growth Performance ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Starch Gelatinization ◽  
Dent Corn ◽  
Conditioning Temperature ◽  
Finishing Pig ◽  
Pig Performance ◽  
Pellet Form ◽  
Main Effects

Abstract Previous research has indicated that starch gelatinization during the pelleting process is greater for Enogen® Feed corn compared to conventional yellow dent corn. Increasing starch gelatinization in the pellet increases the starch digestibility in the pig, which potentially leads to increased growth rate. Therefore, the objective of this study was to determine the effects of feeding Enogen Feed corn in meal or pellet form on finishing pig growth performance and carcass characteristics. A total of 288 pigs (53.0 ± 0.5 kg) were used with 8 pigs/pen and 9 pens/treatment in a 72-d study. Treatments were arranged in a 2×2 factorial with main effects of corn source (Enogen Feed corn or conventional yellow dent corn) and diet form (meal or pellet). Main effects of corn source and diet form as well as their interactions were tested. Pelleting parameters were established with a target conditioner temperature of 82.2°C and corn moisture of 13 to 14%. When pelleting the diets, the conditioning temperature for conventional yellow dent corn averaged 68.4°C and Enogen Feed corn averaged 67.7°C. The hot pellet temperature for conventional yellow dent corn averaged 75.1°C and 75.8°C for Enogen feed corn. For overall performance (d 0 to 72), no interactions between corn source and diet form were observed (P > 0.05). There was a tendency (P < 0.10) for slightly improved average daily gain (ADG) and gain:feed ratio (G:F) for pigs fed conventional yellow dent corn compared to those fed Enogen Feed corn. Pigs fed pelleted diets had increased (P < 0.001) ADG, G:F, and hot carcass weight compared to pigs fed meal diets. In summary, feeding pelleted diets to finishing pigs increased ADG and G:F compared to those fed meal-based diets. There were no major differences observed between corn sources or interactions between corn source and diet form on growth performance.

scholarly journals An Assessment of Starch Composition and Gelatinization in Traditional and Non-traditional Dog Food Formulations

2021 ◽  
Author(s):  
Erin Perry ◽  
Alyssa Ann Valach ◽  
Jesse Marie Francis ◽  
George E Moore
Keyword(s):  
Negative Correlation ◽  
Starch Content ◽  
Nutrient Deficiencies ◽  
Strong Negative Correlation ◽  
Starch Gelatinization ◽  
Sample Technique ◽  
Gelatinized Starch ◽  
Starch Composition ◽  
Traditional Diets ◽  
Total Starch

Gelatinization of starch content in pet foods can be impacted by several factors including moisture, retention time, and ingredients used. Starch gelatinization has been associated with digestibility but isn’t well studied using ingredients common in non-traditional canine diets. The objective of this research was to examine the impacts of dietary ingredient profile (traditional vs non-traditional) and assess impacts to total starch content and starch gelatinization. Traditional diets (n = 10) utilizing meat-based ingredients including chicken, chicken by-product meal, meat and bone meal and plant-based ingredients including rice, barley, oats, and corn were examined in comparison with non-traditional diets (n = 10) utilizing meat-based ingredients including alligator, buffalo, venison, kangaroo, squid, quail, rabbit, rabbit and salmon along with plant-based ingredients including tapioca, peas, chickpeas, lentils, potato, and pumpkin. Representative samples were collected via grab sample technique (5 samples/diet) and were assessed for total starch content as well as percent starch gelatinization. Difference between ingredient type was assessed using a Students t-test in SAS 9.4. Significance was set at P < 0.05. Distribution of total starch content based on ingredient type (traditional vs non-traditional) revealed that mean total starch content was higher in traditional diets as compared to non-traditional diets (P <0.0001). Conversely, starch gelatinization was found to be higher in non-traditional diets (P < 0.0001). Total starch content and total gelatinized starch had a strong negative correlation (P < 0.01) in traditional diets, though no correlation was observed in non-traditional diets. This negative correlation indicates a decrease in total gelatinized starch associated with increased total starch content. These novel data reveal important differences between starch content and gelatinization and could impact manufacturing processes for ingredient types as well as feeding recommendations. Unpredicted variation between ingredient formulations could potentially lead to decreased digestibility and absorption and may result in nutrient deficiencies.

scholarly journals Superabundant design

2016 ◽  
Vol 5 (1) ◽  
pp. 60-69 ◽  
Author(s):  
Pablo R. Velasco González
Keyword(s):  
Energy Consumption ◽  
Production Rate ◽  
Electronic Devices ◽  
Production Cycle ◽  
Trace Back ◽  
The Creation ◽  
Definition Of ◽  
Time And Energy

Tiziana Terranova draws attention to the necessity of questioning how algorithmically enabled automation works “in terms of control and monetization” and “what kind of time and energy” is being subsumed by it (Terranova 387). Cryptocurrencies are payment technologies that automate the production of money-like tokens (Bergstra and Weijland) following algorithmic rules to maintain a fixed production rate. Different kinds of energy and residues, which are not always acknowledged, are involved in this process. Here I distinguish between two closely linked layers in the Bitcoin token production: first, an algorithmic layer, which contains the instructions and rules for the creation of bitcoins; second, a hardware layer, which performs and embodies the former. While these layers work together, I will argue that they enact their own kind of logics of energy and waste. I will begin at the more visible end of the production cycle, the hardware layer, where the definition of waste and energy consumption is shared with many electronic devices; then I will trace back its algorithmic layer, which as I argue, follows a different logic.

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