Probleme beim Pelletieren von Mischfutter mit hohen Fettanteilen

In the steam conditioning with subsequent pressing mixed feed passes considerable temperature ranges, which depend on the processing abilities. By maturation or sweating during long term conditioning up to 30 min cohesion and absorption of fats and molasses can be improved. Free added fats lower the friction and reduce the pellet firmness. Here technical limits are set especially with broiler feed. Trials with various lengths of the press canal indicate the influence on firmness and energy consumption. The fat is extracted from meal and pellets after the processing steps and investigated by its characteristic values w. r. t alterations by the process. A subsequent storage makes the influence of the fat alterations by the press process more obviously.