{"id":7437,"date":"2016-04-07T03:32:42","date_gmt":"2016-04-07T08:32:42","guid":{"rendered":"https:\/\/www.insta-pro.com\/en\/?p=7437"},"modified":"2023-06-22T07:45:12","modified_gmt":"2023-06-22T12:45:12","slug":"high-temperature-short-time-extrusion-cooking-preserves-protein-quality","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/high-temperature-short-time-extrusion-cooking-preserves-protein-quality\/","title":{"rendered":"High Temperature, Short Time Extrusion Cooking Preserves Protein Quality"},"content":{"rendered":"

The importance of quality ingredients, such as extruded full-fat soy<\/a> and ExPress\u00ae soy meal<\/a>, are very popular blog topics with our readers.\u00a0 In these blogs, examples are shown<\/a>, and discussions of new experimental results<\/a> are included.<\/p>\n

It\u2019s important to understand what\u2019s happening inside processing equipment in order to know whether or not you\u2019re getting a quality ingredient that will support or enhance animal performance<\/a>.\u00a0 Extrusion temperature has been discussed before<\/a>; however, extrusion time is also very important.<\/p>\n

The importance of exposure time to heating and pressure on protein quality is clearly shown below (read more about this here<\/a>):<\/p>\n

\"High<\/a><\/p>\n

Autoclaves are used in labs to sterilize glassware and utensils by applying elevated pressure and temperature over time.\u00a0 What is clear is that pressure cooking over time damages lysine, an economically-important amino acid in protein.\u00a0 It is also interesting that both digestible and reactive lysine responded similarly (but not identically) to these treatments.<\/p>\n

Even after only 1 minute in the autoclave, there was some lysine damage.\u00a0 Damaged, less-digestible lysine means that less of it is available to support animal performance.\u00a0 Growth will be reduced, less animal protein will be made, and other detrimental responses will be realized.<\/p>\n

A high-shear, dry extruder<\/a> from Insta-Pro Intl performs what is known as high-temperature, short-time cooking.\u00a0 The residence time in the extruder barrel is about 15 seconds, and the maximum extrusion temperature, which is found at the end of the extruder barrel, is only encountered for about 5 seconds.<\/p>\n

For this reason, the negative effects of overcooking are greatly minimized.\u00a0 And, the design of the extruder and internal parts means that it is difficult to overcook materials.\u00a0 Materials are conveyed forward by screws inside the barrel, and this interaction creates friction, which is the sole source of heating.\u00a0 As the internal parts wear down during normal operations, it becomes more difficult to create friction and maintain extrusion temperatures; also, extruder output is reduced.\u00a0 So, extrusion plants have a major incentive to change their parts in order to maintain output per hour.\u00a0 This is where working with Jim Little, Ray Goodwin and the rest of the service team can help in maintenance techniques to minimize costs while maximizing performance.\u00a0 And even if they don\u2019t change their parts, residence time in the extruder could only be minimally increased if at all.\u00a0 So, it\u2019s much easier to undercook than overcook.<\/p>\n

When making ExPress \u00ae meal, extruded soy is fed to the mechanical oil press<\/a> to extract oil (view process here<\/a>).\u00a0 The oil press does not have a heating source \u2013 it only squeezes the extruded materials before cooling in a tumbler-style cooler.<\/p>\n

So, in conclusion, extrusion and oil pressing plants expose materials to high temperatures and pressures for short periods of time; thus, protein and nutrient quality are maintained.<\/p>\n","protected":false},"excerpt":{"rendered":"

The importance of quality ingredients, such as extruded full-fat soy and ExPress\u00ae soy meal, are very popular blog topics with our readers.\u00a0 In these blogs, examples are shown, and discussions of new experimental results are included. It\u2019s important to understand what\u2019s happening inside processing equipment in order to know whether or not you\u2019re getting a […]<\/p>\n","protected":false},"author":13,"featured_media":10943,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[68,7838,93,69],"class_list":["post-7437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutritionandtechnologies","tag-feed-formulation","tag-high-shear-dry-extrusion","tag-processing-feed-or-food","tag-profitable-feed-processing-plant"],"acf":[],"yoast_head":"\nHigh Temperature Short Time Extrusion Cooking Preserves Protein Quality<\/title>\n<meta name=\"description\" content=\"Extrusion cooking temperature has been discussed before; however, extrusion time is also very important to know whether you\u2019re getting a quality ingredient.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/high-temperature-short-time-extrusion-cooking-preserves-protein-quality\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"High Temperature, Short Time Extrusion Cooking Preserves Protein Quality\" \/>\n<meta property=\"og:description\" content=\"Extrusion cooking temperature has been discussed before; 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