Processing traits and digestibility of extruded dog foods with soy protein concentrate

Soya bean protein concentrate (SPC) with two particle sizes were evaluated on extrusion parameters, kibble formation, digestibility and palatability of dog foods. Eight diets were extruded: PBM—control diet based on poultry by‐product meal (PBM); GM—a diet in which corn gluten meal (GM) replaced 45% of the diet protein; cSPC15%, cSPC30% and cSPC45%—diets in which SPC of coarse particle size (600 μm) replaced 15%, 30% and 45% of the diet protein; and sSPC15%, sSPC30% and sSPC45%—diets in which SPC of small particle size (200 μm) replaced 15%, 30% and 45% of the diet protein. The digestibility of nutrients was evaluated for the PBM, GM, cSPC45% and sSPC45% diets, using six dogs per food. The PBM, GM and cSPC45% diets were compared for palatability. Data were submitted for analysis of variance, and the means were compared by polynomial contrasts or Tukey's test (p < .05). The cSPC increased the specific mechanical energy (SME) application, extrusion temperature and pressure linearly, resulting in lower kibble density and higher expansion and starch gelatinization (SG) (p < .01). When comparing the PBM, GM, cSPC45% and sSPC45% diets, higher SME, extrusion temperature and pressure, SG and kibble expansion were verified for the cSPC45% diet (p < .05). The DM, fat and crude protein digestibility were similar among diets. Faecal pH, ammonia and lactate did not differ, demonstrating that the removal of oligosaccharides and soluble non‐starch polysaccharides of SPC produces an ingredient with mostly non‐fermentable fibre. Dogs preferred the PBM to the GM diet (p < .05), but consumed the PBM and cSPC45% foods equally. In conclusion, SPC exhibited good extrusion functionality, favouring kibble expansion and SG, with high digestibility, similar to that of PBM. The removal of soluble compounds from soya beans resulted in an ingredient with low fermentable fibre content, which did not alter faecal formation or characteristics.     

响应曲面法优化高粱挤压最佳操作参数的研究

以高粱为原料,研究系统操作参数,包括:物料含水率、喂料速度、螺杆转速、机筒温度对目标参数的影响,并以响应曲面法优化最佳操作参数,优化得到的最佳操作参数为:物料含水率15.77%,喂料速度26.97r/min,螺杆转速181.20r/min,五区温度158.28℃。     

Nutrient digestibility of extruded canola meal in ileal-cannulated growing pigs and effects of its feeding on diet nutrient digestibility and growth performance in weaned pigs

Canola meal (CM) contains less crude protein (CP) and more fiber and anti-nutritional factors such as glucosinolates than soybean meal (SBM) and consequently has a lower nutrient digestibility. Therefore, processing strategies that may increase the feeding value of CM warrant study. In two experiments, the effects of extrusion of Brassica napus CM on apparent (AID) and standardized ileal digestibility (SID) of amino acids (AA), apparent total tract digestibility (ATTD) of gross energy (GE) in growing pigs, and growth performance and diet digestibility in weaned pigs were assessed. Solvent-extracted CM was extruded using a single-screw extruder at three screw speeds: 250 (CM-250), 350 (CM-350), or 450 (CM-450) rpm. In exp. 1, in a double 4 × 4 Latin square, eight ileal-cannulated barrows (initial body weight [BW], 68.1 kg) were fed corn starch-based diets containing 50% CM or extruded CM. The CM sample contained 43.2% CP, 33.2% total dietary fiber (TDF), and 8.9 µmol of total glucosinolates/g on a dry matter (DM) basis. Extrusion increased (P < 0.05) the AID of CP, reduced (P < 0.05) apparent hindgut fermentation of CP, and decreased (P < 0.05) predicted net energy (NE) value of diets. Extrusion increased diet AID and CM SID of most indispensable AA by 3.1 to 5.3%-units. In exp. 2, 200 weaned pigs (initial BW, 8.3 kg) were fed diets containing 20% SBM, CM, or extruded CM starting 2 wk postweaning for 3 wk. The CM sample contained 42.7% CP, 28.3% TDF, and 5.3 µmol total glucosinolates/g DM. Wheat-based diets provided 2.3 Mcal NE/kg and 5.1 g SID Lys/Mcal NE. Dietary inclusion of extruded CM replacing SBM decreased (P < 0.05) diet ATTD of DM, GE and CP, and DE value. Average daily feed intake, average daily gain (ADG), and gain:feed (G:F) of pigs did not differ between extruded CM and SBM diets and were not affected by extrusion, but increasing extruder screw speed linearly increased (P < 0.05) ADG for day 1 to 7 and G:F for the entire trial. In conclusion, extrusion increased diet AID and CM SID of AA but not DE and predicted NE values of CM. However, increasing extruder speed did not further increase the SID of most of the AA of CM in growing pigs. Dietary inclusion of 20% CM or extruded CM did not affect the growth performance in weaned pigs.     

主动螺旋伞齿轮闭塞挤压的成形分析

分析了主动螺旋伞齿轮闭塞挤压的金属流动路线,设计了预制坯的形状。成形试验获得了金属充填齿形腔的流动模式,提出采用专用双动压力机或在通用压力机上采用特殊模具实现坯料双向挤压的成形方法。网格试验显示,塑性加工的螺旋伞齿轮金属纤维连续而致密,揭示了塑性加工齿轮强度高和使用寿命长的原因。刚塑性有限元模拟结果进一步揭示了螺旋伞齿轮塑性成形机理。有限元计算结果与试验结果的比较,证明采用有限元法研究螺旋伞齿轮闭塞挤压工艺是可行的。     

正挤横轧式农用车后桥半轴套管的研究开发

在成功地开发轻型车正挤与横轧式后桥半轴套管的基础上，自主开发了1608型、2310型及2815型农用运输车的正挤与横轧式后桥半轴套管，并实现系列化规模生产，获得了显著的社会经济效益。     

Effect of extrusion cooking temperature on the microstructure of extruded pellets

ABSTRACT:   The microstructure of extruded pellets (EP) for fish under various extrusion cooking temperatures was studied by using a twin-shaft extruder. As the extrusion cooking temperature increased, the expansion rate increased and the bulk density of EP decreased. The liquefaction of the material started because of the increase in inner material temperature, the decrease in inner material pressure, and the decrease in main motor amperage. Thus, the microstructure of EP changed depending on the extrusion cooking conditions, that is, the extrusion cooking temperature effected greatly the liquefaction of the material. Generally, when the extrusion cooking temperature increased, the expansion rate increased, but a suitable temperature was found for a maximum expansion rate. The microstructure of the EP was caused by the liquefaction of the material and the microstructure effects on the function of EP. For example, the water holding capacity was affected by the inner bubble structure of an EP. These functions affect the character of the feed. EP produced under suitable conditions can have additional functions for feed.     

冷挤压技术在圆柱齿轮成形中的应用

论述了采用冷挤压工艺代替传统的切削加工生产直齿圆柱齿轮的优点,并且对直齿圆柱齿轮零件进行了冷挤压工艺过程分析,拟制了新的工艺方案,又对模具结构进行了合理的设计,提高了金属的填充能力,并降低了成形压力。     

基于本构模型的颗粒饲料成型特性研究

为研究饲料原料挤压成型特性,构建了非线性黏弹塑性颗粒饲料成型本构模型,针对主要饲料原料小麦,通过分析成型试验因素对其本构模型系数及其表征的流变学特性的影响,研究物料特性、加工参数等对小麦原料成型特性的影响规律,并分析了模型系数与颗粒成型质量的相关性关系。黏弹塑性本构模型由牛顿黏滞体(Newton viscous dashpot element)、应变硬化弹簧元件(strain hardening spring element)和库伦摩擦元件(Coulomb friction element)构成,基于小麦原料的实际成型试验完成模型构建;模型验证结果显示:数值结果中各应力区间模型决定系数R2在0.99以上,模型值与试验值较为吻合,相对误差总平均值为3.378%,并通过χ2检验进一步证明模型有效性;应用本构模型对小麦原料成型特性的分析结果显示,表征其流变学特性的模型系数表现出明显的应力函数规律,黏性系数绝对值随着挤压过程的进行逐渐减小,弹性模量值逐渐增大,集成塑性系数值则表现为先增后降,而各成型试验因素对模型系数产生了显著规律性影响,与宏观试验现象比较吻合;通过Pearson相关性分析可知颗粒成型密度、颗粒成型率、颗粒成型硬度等成型质量指标分别与黏性系数、塑性模量与弹性模量间达到了最高的相关系数,数值皆在0.80以上且为极显著相关性水平(P0.001),为基于本构模型对颗粒成型质量进行分析和控制提供依据。研究结果为颗粒饲料挤压成型特性研究提供了一种新方法和新角度,也为颗粒饲料的高效低耗生产和产品质量的改善提供基础数据和理论参考。     

嫩板栗脱蒲试验台的设计与试验

基于国内板栗脱蒲机,针对六至八成熟的嫩板栗存在的机器脱蒲分离率低、适应性差、容易损伤及嫩板栗成熟周期短等问题,设计了一种嫩板栗脱蒲试验台。该试验台选用柔性挤压的脱蒲方法,利用旋转的脱蒲滚子与栅栏挤压杆相互揉搓挤压作用对嫩板栗进行脱蒲。该试验台的脱蒲滚子及栅栏挤压杆均可更换。通过试验对比,可以分析出不同类型的脱蒲滚子与挤压杆对板栗脱蒲的影响。此外,本试验台配备了变频器,可以在不更换电动机的前提下,将电动机的转速进行随意调节。测试结果表明:该试验台不同的脱蒲滚子、栅栏挤压杆及主轴的旋转速度都会对嫩板栗的脱蒲造成不同的影响,根据不同的数据可以为嫩板栗脱蒲机械提供不同的改善方案及理论依据。