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Effect of conditioning processes and parameters on starch gelatinization of feed

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2016 ASABE Annual International Meeting  162460724.(doi:10.13031/aim.20162460724)
Authors:   Kai Peng, Shasha Zhou, Cailing Liu, Shunxi Wang
Keywords:   feed, steam, microwave, conditioning, starch gelatinization degree

Abstract. The present study is intended to research different conditioning processes and parameters on starch gelatinization degree of powder feed. The results showed that the starch gelatinization degree was improved with increase of conditioning time (t1), feed original temperature (T) and homogenizing time (t2) in the continuous steam conditioning process (CSCP). The starch gelatinization degree, under the condition of constant steam quantity, was increased with increase of interval time (t3) in the interval steam conditioning process (ISCP). In addition, microwave conditioning process (MCP) could improve the starch gelatinization degree of powder feed with the increase of microwave time and microwave power, but inhibit gelatinization when microwave time and microwave power were beyond 30 s and 600 W, respectively.

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