For puffed corn for feed, the most important thing is to require ripening (ie, gelatinization degree). As for puffing, it is the inevitable result of starch granule rupture and water flashing. The bulk density is generally characterized by the bulk density of the material. Therefore, the expanded corn has two requirements, the degree of ripening and the degree of expansion, which are measured by the degree of starch gelatinization and the bulk density of the material. The degree of starch gelatinization is determined by the amyloglucosidase method, and the bulk density of the material can be measured by a bulk density meter. The degree of ripening and the degree of expansion are interrelated, and the degree of ripening is not necessarily high, and the degree of ripening corresponding to a high degree of expansion is high. For most feed enterprises, the conditions for measuring the degree of gelatinization are not available, but the bulk density is easily measured, and the degree of ripening reflected by the bulk density is also relatively accurate. Therefore, the bulk density has become an important indicator for the evaluation of puffed corn by feed enterprises.
According to the bulk density of the final product (after drying and cooling, 2mm sieve plate crushing), the expanded corn can be divided into three types:
1) Low bulking product density >0.5kg/l, generally low temperature puffing, about 80oC ~ 120oC, the finished product moisture is higher, the gelatinization degree can be 60%~80%, can be used in the late milking piglet, can also be used for multidimensional And enzyme preparation coating process.
2) The medium bulking product has a bulk density of 0.3kg/l to 0.5 kg/l, a temperature of about 100oC to 150oC, a finished product moisture of 8% to 10%, and a gelatinization degree of more than 90%. It is used for suckling pigs, oysters and foxes. And special animal feed such as leeches, aquatic feed.
3) High-expansion product with a bulk density of 0.1 kg/l to 0.3 kg/l, temperature between 140 °C and 170 °C and higher, finished product moisture of 4% to 8%, can be completely gelatinized, generally used for dry puffing, for composite phospholipid powder Medium carrier, and foundry industry, coatings industry.
Because the effect of water on puffed corn is very significant, at the same temperature, the degree of puffing of the product with different moisture is also different. The lower the water, the higher the puffing degree, which is directly reflected in the bulk density of the product. Under the same moisture, the higher the degree of expansion, the higher the expansion temperature, the higher the power consumption, and the lower the yield. Therefore, it is necessary to determine the appropriate degree of expansion according to the requirements of its own products. For the puffed corn for general feed, it is first necessary to ensure sufficient ripening degree, and moderate expansion is preferred. Excessive expansion not only leads to inefficiency of the equipment, but also produces some new lignin-like substances that are resistant to enzymatic digestion, which causes the starch content of the expanded product to decrease or the amount of dietary fiber to rise, thereby reducing the digestion and absorption of starch by the animal.
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