LIVE WEBINAR: September 15, 2020 | 10:00AM CDT
And while these relate to an endgame for the finished product, during processing a facility will also typically have goals for pellet durability and throughput. Pelleting is also expensive from the aspects of both energy utilization and repair and maintenance costs. With all of this in mind, there are many things to think about, some of which are conflicting in practice, and most of which interact in some way or another.
Diet composition, including overall formulation and physical properties of ingredients, is widely known to affect pelleting. However, given the many variables involved (e.g. moisture, particle size, added fat, density, abrasive ingredients, ingredients that promote binding, etc.) it can be difficult to make absolute judgements that fit all situations.
Conditioning has generally been viewed as the one step in the process where adjustments are likely to have positive impacts on both throughput and feed quality. Higher temperatures and longer retention times lead to increased binding of particles, more lubrication at the pellet die, and a more likely reduction of antinutritional factors. But finding the balance of temperature and moisture, dependent on the diet, steam characteristics, and environment can be challenging. Further, some additives may not positively react to the concept that longer and hotter conditioning is better.
The pellet die is where everything comes together. Feed is compressed under very high pressures and temperatures well beyond the exposure during conditioning. It is here where ingredient degradation is mostly likely to occur and where dietary chemical and physical characteristics interact to affect pellet durability and throughput. These interactions are things we must think about in order to optimize and balance the process.
This webinar will help you:
- Dietary physical characteristics that should be considered for pelleted feeds
- Choosing conditioning parameters
- Optimization of the process considering efficiency and feed physical and nutritional quality
- Dealing with feed ingredient variability while maintaining quality
Adam C. Fahrenholz, Ph.D.
Associate Professor, Prestage Department of Poultry Science
North Carolina State University
Dr. Adam Fahrenholz is an Associate Professor in the Prestage Department of Poultry Science at North Carolina State University. He coordinates the Feed Milling Program and teaches courses on feed milling technology, quality assurance, and facility and process management. He also oversees the operation of NC State’s Feed Mill Education Unit and its academic, research, and extension missions. Dr. Fahrenholz coordinates an extension program focusing on industry education, the provision of resources for developing programs associated with regulatory compliance, and addressing continuous quality and process improvement in feed manufacturing facilities.
Kurt Rosentrater, Ph.D.
Associate Professor in Biological and Process Engineering and Technology
Iowa State University
In addition to his instruction at Iowa State, Dr. Rosentrater is the Executive Director of the Distillers Grain Technology Council. He is actively pursuing research to improve the sustainability of biofuel, grain, feed, food and agricultural-based systems. Prior to his work at Iowa State, he was a Lead Scientist with the United States Department of Agriculture – Agricultural Research Service.
Andy Vance - Moderator
Account Director, Livestock Group