{"id":1244,"date":"2013-08-13T09:00:14","date_gmt":"2013-08-13T09:00:14","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=1244"},"modified":"2023-06-22T07:47:48","modified_gmt":"2023-06-22T12:47:48","slug":"you-dont-have-to-bake-your-product-to-dry-it","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/you-dont-have-to-bake-your-product-to-dry-it\/","title":{"rendered":"43% Less Drying Needed With \u201cDry\u201d Extrusion"},"content":{"rendered":"

The new Medium Shear Extruder<\/a> from Insta-Pro provides a solution for quality producers of dry, shaped products, including dry pet food and fish feed for aquaculture.\u00a0 Insta-Pro has a long history of producing dry extruders<\/a>, as well as the experience required to make dry extrusion successful.<\/p>\n

So, what is \u201cdry extrusion\u201d?\u00a0 This term creates some confusion from time to time.\u00a0 All extrusion procedures involve moisture, and thus, are really not dry<\/i> (when defined as the absence of water).\u00a0 In the case of Insta-Pro, our extruders do not require<\/i> steam or moisture in the barrel to generate heat, which is produced from friction following the mechanical interactions of the mixed ingredients (which naturally contain water), screws, steam locks, and the internal barrel wall.\u00a0 It is true that water may be injected into the barrel directly, or as steam into the preconditioner<\/a> (before extrusion), but strictly speaking, \u201cdry\u201d extrusion requires no additional moisture for cooking.<\/p>\n

As a result, dry extrusion is typically conducted at lower moisture levels than wet extrusion.\u00a0 Following extrusion, normal moistures for dry extruded product run 16-20%, while moisture in products following wet extrusion ranges from 22-28%.\u00a0 Of course, these values will vary depending on the diet formulation, type of extruder, extrusion parameters, and perhaps, atmospheric conditions at the time of production.<\/p>\n

The challenge after extrusion is simple to understand, and extremely important \u2013 what do you do with all of the moisture?\u00a0 At these moisture levels just mentioned, spoilage microorganisms<\/a> and pathogenic bacteria<\/a> will flourish, and you will quickly be left with unsalable product.\u00a0 So, the answer is drying, and the more moisture present after extrusion, the more drying required.\u00a0 Drying product down to 10-12% moisture will allow for preservation, and this is typically done with a heated, conveying dryer.<\/p>\n

So, let\u2019s do some quick calculations:<\/p>\n

Dry extrusion<\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Wet extrusion<\/span><\/p>\n

Typical post-extrusion moisture (%)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 18\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 24<\/p>\n

Final product moisture (after drying, %) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 10\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10<\/p>\n

Percentage units of moisture to remove (%)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 18 \u2013 10 = 8\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 24 \u2013 10 = 14<\/p>\n

Relative moisture to be removed with wet extrusion vs. dry: 14 \u2013 8 = 6 \/ 14 x 100 = 43% more moisture must be removed with wet extrusion to have safe, salable product.<\/i><\/b><\/p>\n

So, in conclusion, dry extrusion uses less water than wet extrusion, and therefore, less water must be driven off to have salable finished product.\u00a0 As a result, less energy will be required for heated drying with dry extrusion.\u00a0 Insta-Pro\u2019s Medium Shear Extruder<\/a> uses dry extrusion to produce quality, dry pet foods and fish feeds.\u00a0 In my next blog, I will discuss the detrimental effects of heating for drying on nutrient quality.<\/p>\n","protected":false},"excerpt":{"rendered":"

The new Medium Shear Extruder from Insta-Pro provides a solution for quality producers of dry, shaped products, including dry pet food and fish feed for aquaculture.\u00a0 Insta-Pro has a long history of producing dry extruders, as well as the experience required to make dry extrusion successful. So, what is \u201cdry extrusion\u201d?\u00a0 This term creates some […]<\/p>\n","protected":false},"author":13,"featured_media":10989,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[195,147,68,199,204,93],"class_list":["post-1244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutritionandtechnologies","tag-aquaculture","tag-extrusion-cooking","tag-feed-formulation","tag-medium-shear-extrusion","tag-pet-food","tag-processing-feed-or-food"],"acf":[],"yoast_head":"\n43% Less Drying Needed With \u201cDry\u201d Extrusion | Insta-Pro<\/title>\n<meta name=\"description\" content=\"A Medium Shear Extruder from Insta-Pro is a solution for producers of dry, shaped products, like dry pet food and fish feed for aquaculture feed companies.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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