scholarly journals Effect of low‐temperature drying on the nitrogenous compounds and inositol phosphates in broiler chickens and cecectomized laying hen excreta

2021 ◽  
Vol 92 (1) ◽  
Author(s):  
Wolfgang Siegert ◽  
Philipp Hofmann ◽  
Markus Rodehutscord
Keyword(s):  
Low Temperature ◽  
Broiler Chickens ◽  
Inositol Phosphates ◽  
Laying Hen ◽  
Nitrogenous Compounds ◽  
Low Temperature Drying

scholarly journals The Effect of Drying Temperature on Nitrogen Loss and Pathogen Removal in Laying Hen Manure

2020 ◽  
Vol 12 (1) ◽  
pp. 403
Author(s):  
Xuanyang Li ◽  
Baoming Li ◽  
Qin Tong
Keyword(s):  
Low Temperature ◽  
Nitrogen Loss ◽  
Ambient Air ◽  
Laying Hen ◽  
Ammonia Emission ◽  
Drying Process ◽  
Drying Time ◽  
N Content ◽  
Drying Temperature ◽  
Low Temperature Drying

Exhaust air from the poultry houses or ambient hot air are normally utilized to dry the laying hen manure extensively in the summer in China. The drying process can not only reduce the moisture of lay hen manure but can also have a degerming effect. However, the ammonia emission is considered as one of the major issues of laying hen manure drying and air pollution scouse. Then, it is not clear that whether the ammonia emission increased using the hot ambient air to dry laying hen manure in summer and whether increasing the temperature can inactivate more bacteria during low temperature drying process. Therefore, the main works of this study were to investigate the evolution of ammonium nitrogen (NH4-N) content, organic nitrogen (Org-N) content, and total bacteria count vs. time during the low-temperature drying process of laying hen manure at different drying temperatures. The results showed that increasing drying temperature can reduce the energy consumption of the manure drying system, but can increase the loss of NH4-N. The Org-N content among the three drying temperatures within same drying time was not significantly different (p > 0.05), which suggested that increasing the temperature did not accelerate the degradation of Org-N during low-temperature drying process. Low-temperature drying had weak destruction of bacteria in laying hen manure and the end dried manure still had a great number of bacteria.

Potential for Aflatoxin Development in Low Temperature Drying Systems

1979 ◽  
Vol 22 (6) ◽  
pp. 1439-1443 ◽  
Author(s):  
I. J. Ross ◽  
O. J. Loewer ◽  
G. M. White
Keyword(s):  
Low Temperature ◽  
Low Temperature Drying

scholarly journals Slaughter Qualities and Chemical Composition of the Meat of the Broiler Chickens Fed with Thyme Extract

2019 ◽  
Vol 8 (10) ◽  
pp. 4113-4117
Keyword(s):  
Chemical Composition ◽  
Broiler Chickens ◽  
Reference Group ◽  
Dispersion Analysis ◽  
Anatomical Dissection ◽  
The Third ◽  
Broiler Farm ◽  
Low Temperature Drying ◽  
Positive Effect ◽  
Effect Of Feeding

The effect of various dosages of the extract of the thyme medicinal plant on the slaughter qualities and the chemical composition of the meat of broiler chickens has been studied. The preparation was obtained by the method of water-ethanol extraction followed by low-temperature drying at the Agroecologia research laboratory of the Kuzbass State Agricultural Academy. The scientific economic experiment with the duration of 40 days was performed with broiler chickens of the Hubbard ISA F 15 cross at the broiler farm. One reference and five experimental groups of day-old broiler chickens were formed, 37 chickens in each group. The chickens in the reference group received basic diet, while the broilers in the experimental groups additionally received thyme extract in the following daily dosages: the first — 2 mg/kg, the second — 4 mg/kg, the third — 6 mg/kg, the fourth — 8 mg/kg, and the fifth — 10 mg/kg of body weight. At the end of the studies, the positive effect of feeding thyme extract on the characteristics of anatomical dissection of broiler chickens' carcasses was found. In the third, the fourth, and the fifth experimental groups, no significant differences were found, compared to the reference group. By the results of dispersion analysis of the data, a significant effect of thyme extract on the contents of lysine, threonine, and methionine has been found by the amino acid composition of the meat of broiler chickens.

Influence of Lipid Content and Blanching on Capelin (M allotus villosus ) Drying Rate and Lipid Oxidation under Low Temperature Drying

2015 ◽  
Vol 39 (3) ◽  
pp. 237-246 ◽  
Author(s):  
Odoli Cyprian ◽  
Minh Van Nguyen ◽  
Kolbrun Sveinsdottir ◽  
Asbjorn Jonsson ◽  
Gudjon Thorkelsson ◽  
...  
Keyword(s):  
Low Temperature ◽  
Lipid Oxidation ◽  
Lipid Content ◽  
Drying Rate ◽  
Low Temperature Drying

scholarly journals Effects of Low-Temperature Drying with Intermittent Gaseous Chlorine Dioxide Treatment on Texture and Shelf-Life of Rice Cakes

Processes ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 375
Author(s):  
Timilehin Martins Oyinloye ◽  
Won Byong Yoon
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Chlorine Dioxide ◽  
Microbial Inactivation ◽  
Cutting Process ◽  
Microbial Load ◽  
Processing Unit ◽  
Drying Process ◽  
Rice Cake ◽  
Low Temperature Drying

We investigated the effect of chlorine dioxide (ClO2) under low temperature drying to suppress rice cake stickiness during the cutting process by initiating the onset of retrogradation until the stickiness is minimized for shelf-life extension. The intermittent ClO2 application at low-temperature drying was conducted at 10 °C for different drying periods (0, 6, 12, 18, and 24 h). Texture analysis showed significant differences with increasing values of hardness (901.39 ± 53.87 to 12,653 ± 1689.35 g) and reduced values of modified adhesiveness (3614.37 ±578.23 to 534.81 ± 89.37 g). The evaluation of rice cake stickiness during the cutting process revealed an optimum drying period of 18 h with no significant difference (p ≤ 0.05) compared to the 24 h drying process. Microbial contamination during the drying process increased, with microbial load from 6.39 ± 0.37 to 7.94 ± 0.29 CFU/g. Intermittent ClO2 application at 22 ppm successfully reduced the microbial load by 63% during drying process. The inhibitory property of ClO2 was further analyzed on a sample with high initial microbial load (3.01 ± 0.14 CFU/g) using primary and modified secondary growth models fitted to all experimental storage temperatures (5–25 °C) with R2 values > 0.99. The model demonstrated a strong inhibition by ClO2 with microbial growth not exceeding the accepted population threshold (106 CFU/g) for toxin production. The shelf-life of rice cake was increased by 86 h and 432 h at room temperature (25 °C) and 5 °C respectively. Microbial inactivation via ClO2 treatment is a novel method for improved food storage without additional thermal sterilization or the use of an additional processing unit.

Low-Temperature Drying Using a Versatile Heat Pump Dehumidifier

2003 ◽  
Vol 21 (3) ◽  
pp. 539-554 ◽  
Author(s):  
V. Sosle ◽  
G. S. V. Raghavan ◽  
R. Kittler
Keyword(s):  
Low Temperature ◽  
Heat Pump ◽  
Low Temperature Drying

Simulation of Low Temperature Drying of Shelled Corn Leading to Optimization

1972 ◽  
Vol 15 (2) ◽  
pp. 0310-0316 ◽  
Author(s):  
Peter D. Bloome and Gene C. Shove
Keyword(s):  
Low Temperature ◽  
Low Temperature Drying
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