Processing methods, moisture content, and water activity measurement of French fries, shrimp chips, and rice cakes
China is a major producer of aquatic feed in the world, with aquatic feed production accounting for approximately half of the world's total production. In recent years, among the rapidly developing aquatic feed varieties, the development of puffed feed has been the fastest, becoming a highlight and growth point in the aquatic feed industry. However, under the conditions of puffing processing, there are some differences between the selection of raw materials, determination of nutritional parameters, formula design, processing technology, and feeding technology of traditional pellet feed. However, there is currently a lack of relevant research. This article combines some research conducted by our laboratory in the field of puffed feed in recent years to provide a review of several issues that are of concern in the production and use of puffed feed, providing some thinking and guidance for the rational application of puffed feed in the aquaculture industry.
The Effect of Bulging on Nutrient Digestion and Utilization Efficiency
Multiple experiments have shown that puffed feed mainly improves starch and energy digestibility, with a relatively small impact on protein digestibility. This may be due to the saving effect of energy (carbohydrates) on protein, although the improvement in protein digestibility is not significant (or the absolute increase value is not significant), it ultimately improves protein deposition efficiency.
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The fryer filtration system uses a dual chamber heating system with upper and lower oil tanks to circulate and filter oil, ensuring that the oil remains clean and reducing waste.
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