There is many ways to transform the grain. That’s why REL offer you a new and a efficace way to transform your grain.
The word EXTRUSION encompasses the processes of kneading, heating at high pressure, and squeezing the material through a die with the aim of reaching mechanical and heat treatment of the material. This method is also known as HTST (High Temperature Short Time), because of the short exposure to hot temperatures.
Implementing extrusion has the following advantages:
- Mechanical grinding. The feed attains fine structure that is convenient for digestion. During the expansion at the outlet of the extruder, inner structure of the material is disrupted, which increases its surface area and aids transport of nutrition in the digestive system.
- Transformation (denaturation) of proteins. Short-term exposure to the temperature of 100 °C with concurrent pressure inside the extruder cause effective transformation (denaturation) of proteins, which increases the energetic value of the feed.
- Deactivation of enzymes.
- Substantial reduction of anti-nutritional substances and natural toxins. Extrusion is effective at degrading many anti-nutritional substances. For example, the extrusion of soybeans leads to a significant reduction of urease activity. Another convenient advantage, for the nutrition of monogastric animals, is the reduction of trypsin inhibitors in the feed.
- Conditions inside the extruder (heat and pressure) kill bacteria, mould, and other unwanted organisms and pests. Extrusion thus stops production of mycotoxins, which leads to a longer storage life.
- Gelatinization of starch. Starch is both common and important feature of feed. During extrusion complex saccharides are degraded into more simple, which makes the feed easier to digest.
- Homogenization and shaping. During extrusion, all constituents of the feed are mixed. Squeezing through a matrix of particular profile can shape feed particles into different shapes (applicable, for instance, for pet food). Successful shaping and retention of the final form is only possible with extrudate that contains enough connective substances (most commonly starch).
OILSEEDS AND VEGETABLE OIL PROCESSING
The essential technological equipment of a press shops is the press. We use presses of our own design and construction in both one-level and two-level pressing for different pressing technologies according to previous mechanical and heat treatment of the seed.
The goal of the pressing process is to separate the oilseed into two fractions: oil and press cakes. The press cakes of the majority of oilseeds serve as a nutritious feed that is particularly rich in protein (in the cases of sunflower, soybeans, and cottonseed, implementing a hulling technology is preferred to increase relative protein content). Another potential use for press cakes lies in biofuel production or as a substitute for wood pellets.
Oil is the most valuable fraction in oilseeds, so it makes sense to strive for high yields in oil recovery. At the same time, as the recovery ratio rises, so do the price and complexity of the technology necessary. Also, the higher the recovery ratio, the lower the oil quality (the resulting oil contains more undesirable impurities that need to be subsequently removed). Furthermore, there is a number of factors that influence the economy of the overall process (logistics, energy prices, utilization of oil and press cakes at the local market). Farmet therefore also offers broad counselling services that are based on extensive experience of the company in this field of expertise.