Physical Processing Methods

2014 ◽  
pp. 60-65
Keyword(s):  
Processing Methods ◽  
Physical Processing

In vivo apparent digestibility in ponies given rolled, micronised or extruded barley

1999 ◽  
Vol 1999 ◽  
pp. 133-133 ◽  
Author(s):  
B M L McLean ◽  
J J Hyslop ◽  
A C Longland ◽  
D Cuddeford ◽  
T Hollands
Keyword(s):  
Dry Matter ◽  
Latin Square ◽  
Design Experiment ◽  
Apparent Digestibility ◽  
Processing Methods ◽  
Physical Processing ◽  
Adaptation Phase

Processed cereals are used routinely in diets for equines but little information is available on how physical processing affects the digestibility of cereals in equines. This study examines the effects of three physical processing methods (rolling, micronisation and extrusion) on the in vivo apparent digestibility of barley fed to ponies.Three mature caecally-fistulated Welsh-cross pony geldings, (LW 284kg ± 3.8kg) were used in a 3 x 4 incomplete latin square changeover design experiment consisting of four 21 day periods. Each period comprised a sixteen day adaptation phase and a five day recording phase when apparent digestibility in vivo was determined. Ponies were offered 4kg dry matter (DM) per day of either 100% hay cubes (HC) or one of three diets consisting of a 50:50 barley:hay cubes mix. The barley in the mixed diets was either rolled barley (RB), micronised barley (MB) or extruded barley (EB). Diets were offered in 2 equal meals per day fed at 09:00 and 17:00 hours respectively.

Effect of physical processing on in situ degradation of barley in the caecum of ponies

1998 ◽  
Vol 1998 ◽  
pp. 127-127
Author(s):  
B M L McLean ◽  
J J Hyslop ◽  
A C Longland ◽  
D Cuddeford
Keyword(s):  
Sample Size ◽  
Dry Matter ◽  
Cereal Grains ◽  
Processing Methods ◽  
Grass Hay ◽  
Physical Processing ◽  
In Situ Degradation ◽  
Ad Libitum ◽  
Fixed Times

Cereal grains are often subjected to physical processing before being fed to equids. However, little information is available on how physical processing of cereals affects degradation dynamics in equids. This experiment examines the effect of two physical processing methods (micronisation and extrusion) on in situ degradation of barley in the caecum of poniesThree caecally fistulated mature Welsh-cross pony geldings (approx. LW 270kg) were offered ad libitum grass hay plus minerals. Incubation bags (monofilament polyester 6.5 x 20cm, 41μm pores, 16mg/cm2 sample size) containing either unprocessed barley (UB), micronised barley (MB) or extruded barley (EB) were incubated in the caecum for fixed times according to both a forward (0, 2, 4, 6, 12, 8, 24, 48h) and reverse (48, 24, 8, 4, 12, 6, 2, 0h) incubation sequence. For each feedstuff residues from each time were bulked within pony and across incubation sequence for subsequent analysis of dry matter (DM) and starch (STC). Degradation profiles were fitted to the DM and STC disappearance data according to Ørskov and McDonald (1979).

Effect of physical processing on in situ degradation of barley in the caecum of ponies

1998 ◽  
Vol 1998 ◽  
pp. 127-127 ◽  
Author(s):  
B M L McLean ◽  
J J Hyslop ◽  
A C Longland ◽  
D Cuddeford
Keyword(s):  
Sample Size ◽  
Dry Matter ◽  
Cereal Grains ◽  
Processing Methods ◽  
Grass Hay ◽  
Physical Processing ◽  
In Situ Degradation ◽  
Ad Libitum ◽  
Fixed Times

Cereal grains are often subjected to physical processing before being fed to equids. However, little information is available on how physical processing of cereals affects degradation dynamics in equids. This experiment examines the effect of two physical processing methods (micronisation and extrusion) on in situ degradation of barley in the caecum of poniesThree caecally fistulated mature Welsh-cross pony geldings (approx. LW 270kg) were offered ad libitum grass hay plus minerals. Incubation bags (monofilament polyester 6.5 x 20cm, 41μm pores, 16mg/cm2 sample size) containing either unprocessed barley (UB), micronised barley (MB) or extruded barley (EB) were incubated in the caecum for fixed times according to both a forward (0, 2, 4, 6, 12, 8, 24, 48h) and reverse (48, 24, 8, 4, 12, 6, 2, 0h) incubation sequence. For each feedstuff residues from each time were bulked within pony and across incubation sequence for subsequent analysis of dry matter (DM) and starch (STC). Degradation profiles were fitted to the DM and STC disappearance data according to Ørskov and McDonald (1979).

Effect of physical processing on in situ degradation of maize and peas in the caecum of ponies

1999 ◽  
Vol 1999 ◽  
pp. 134-134 ◽  
Author(s):  
B M L McLean ◽  
J J Hyslop ◽  
A C Longland ◽  
D Cuddeford ◽  
T Hollands
Keyword(s):  
Sample Size ◽  
Dry Matter ◽  
Processing Methods ◽  
Grass Hay ◽  
Physical Processing ◽  
In Situ Degradation ◽  
Ad Libitum ◽  
Fixed Times

Maize and peas that have undergone physical processing are used routinely in cereal mixes for equines. However, little information is available on how physical processing of maize and peas affects degradation dynamics in equines. This experiment examines the effect of two physical processing methods (micronisation and extrusion) on in situ degradation of maize and peas in the caecum of poniesTwo caecally-fistulated mature Welsh-cross pony geldings (approx. LW 270kg) were offered ad libitum grass hay plus minerals. Incubation bags (monofilament polyester 6.5 x 20cm, 41? m pores, 16mg/cm2 sample size) containing either unprocessed maize (UM), micronised maize (MM), extruded maize (EM), unprocessed peas (UP), micronised peas (MP) or extruded peas (EP) were incubated in the caecum for fixed times according to both a forward (0, 2, 4, 6, 12, 8, 24, 48h) and reverse (48, 24, 8, 4, 12, 6, 2, 0h) incubation sequence. For each feedstuff residues from each time were bulked within pony and across incubation sequence for subsequent analysis of dry matter (DM) and starch (STC).

scholarly journals Optimization Of Heat And Mass Exchange Processes In Processing A Cell Of Oil Crops

2020 ◽  
Vol 02 (10) ◽  
pp. 122-132
Author(s):  
U.A. Saidmuratov ◽  
Keyword(s):  
Heat Treatment ◽  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Cotton Seed ◽  
Optimization Problems ◽  
Two Phase ◽  
Heat And Mass Exchange ◽  
Processing Methods ◽  
The Hierarchical Structure ◽  
Physical Processing

One of the promising areas in the technology of oilseed processing is electro physical processing methods. The use of electrophysical processing methods dramatically accelerates the flow of processes, increases labor productivity, reduces the need for production facilities, and in some cases reduces energy consumption. Based on the foregoing, it is possible to formulate the main goal of studying the process of heat treatment of cotton seed mint in a two-phase flow: to identify rational conditions for the process, to outline rational ways for effective structural design of the apparatus for heat treatment of cotton seed mint. Achieving this goal should ensure a reduction in the energy and material consumption of the process, an increase in the yield of black oil, an improvement in the quality indicators of the final products and working conditions of the staff. The analysis of technological processes occurring in a single biological cell of peppermint of cotton seeds is important, among other things, because it allows us to outline ways of choosing and synthesizing optimal process parameters, and to develop highly efficient plants. However, the solution to the problems of optimization of continuous heat and mass transfer (HMT) processes occurring in apparatuses or installations as a whole as L-optimization is labor intensive, since when considering complex HMT systems, the number of optimizing factors increases. In the systems under consideration, the number of main factors exceeds 20, even if they vary at two levels, more alternative options are required for optimization. The functional decomposition of optimization problems was carried out based on the hierarchical structure of the HMT systems, in which the hydrodynamic structure of the interacting flows is considered as the main central subsystem-processes, which are subsequently divided into more than elementary heat and mass transfer (HMT) processes. Optimization of the lower levels of technological plants for the implementation of solid-state processes is considered for IR - roasting in a solvent medium (IR-LCMSR).

In situ degradation of crude protein in physically processed barley, maize and peas in the caecum of ponies

1999 ◽  
Vol 1999 ◽  
pp. 135-135
Author(s):  
B M L McLean ◽  
J J Hyslop ◽  
A C Longland ◽  
D Cuddeford ◽  
T Hollands
Keyword(s):  
Sample Size ◽  
Crude Protein ◽  
Processing Methods ◽  
Grass Hay ◽  
Physical Processing ◽  
In Situ Degradation ◽  
Ad Libitum

Little information is available on how physical processing of cereals affects crude protein (CP) degradation dynamics in equines. In two experiments the effects of two physical processing methods (micronisation and extrusion) on in situ degradation of CP in barley, maize and peas in the caecum of ponies were investigated.In experiment 1, three caecally-fistulated mature Welsh-cross pony geldings (approx. LW 270kg) were used whilst two of these ponies were used in experiment 2. In both experiments ponies were offered ad libitum grass hay plus minerals. Incubation bags (monofilament polyester, 6.5 x 20cm, 41μm pores, 16mg/cm2 sample size) contained either unprocessed barley (UB), micronised barley (MB) or extruded barley (EB) (experiment 1) and either unprocessed maize (UM), micronised maize (MM), extruded maize (EM), unprocessed peas (UP), micronised peas (MP) or extruded peas (EP) (experiment 2).

scholarly journals Effect of processing methods on nutrient and tannin content of tamarind seeds

2017 ◽  
Vol 1 (2) ◽  
pp. 78-82
Author(s):  
JOHANIS LY ◽  
OSFAR SJOFJAN ◽  
IRFAN H. DJUNAIDI ◽  
SUYADI SUYADI
Keyword(s):  
Nutrient Content ◽  
Semiarid Region ◽  
Tannin Content ◽  
Processing Methods ◽  
Randomized Design ◽  
Physical Processing ◽  
Completely Randomized Design

Ly J, Sjofjan O, Djunaidi IH, Suyadi.2017. Effect of processing methods on nutrient and tannin content of tamarind seeds. Trop Drylands 1: 78-82.The study aimed at evaluating the nutrient content and effect of physical processing methods on nutrient and tannin content of Indonesia’s tamarind seeds. There were four treatments allotted in this experiment following a completely randomized design: sun-dried seeds (T0), dry fried/roasted seeds (T1), moistening12 hours (T2) and 24 hours (T3) ground dry fried/roasted tamarind seeds kernel. Dry frying increased significantly (P<0.05) CP, EAA, and NEAA but reduced (P<0.05) CF; fat, SAFA, UFA and tannin contents of sun-dried tamarind seeds. Moistening 12-24 hours improved significantly (P<0.5) CP, SAFA, UFA; reduced (P<0.5) fat; CF; EAA, NEAA; and released 7-8.5% additional tannin contents of ground dry fried seeds kernel. The study highlighted that the Indonesia’s semiarid region tamarind seeds contain comprehensive nutrients and tannin compound. Dry frying, dehusked tamarind seeds and grinding followed by moistening the ground dry fried seeds’ kernel could eliminate tannin compound and improve the nutrient content of tamarind seeds kernel.

Variations in the traditional processing methods of Pentadesma butracea butter in northern Benin

Food Chain ◽  
2014 ◽  
Vol 4 (3) ◽  
pp. 261-274 ◽  
Author(s):  
Eric Badoussi ◽  
Paulin Azokpota ◽  
Yann Madodé ◽  
Polycarpe Kayodé ◽  
Alphonse Dossou ◽  
...  
Keyword(s):  
Processing Methods ◽  
Traditional Processing
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