ASABE Technical Library - Abstract

Abstract. This paper aimed to study the effects of whey powder addition proportion on the physical properties of powder mixed and the quality of pellet products. Corn, wheat bran and soybean meal were as the sources of roughage. Five whey powder addition proportion is 0%, 5%, 10%, 15%, 20%. Take the powder mixed to measure the specific heat, thermal conductivity, angle of repose and the coefficient of sliding friction. The conditioning temperature is 75~78 ℃. The compression ratio was 1:6 for the die of granulator. The percentage of fines, durability and hardness was measured after the pelleted feed was cooled. The results showed thermal conductivity increased with the increase in the proportion of added whey powder, but the specific heat had no significant difference when the proportion of whey powder changed. The formulation mixed showed no significant difference on angle of repose and sliding friction coefficient. The hardness and durability of pellet feed increased significantly when the content of whey powder increased, but the percentage of fines decreased obviously when the proportion changed from 0 to 5% (P <0.05). The dosage of whey powder in the formulation should be determined according to the actual production conditions in order to improve the quality of feed products.