Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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1 st WorkshopXIII International Feed Technology SymposiumMATERIAL AND METHODSExtrusion of soy – dry processExtrusion of soya was carried out using extruder type M2, model 1000 “Opremazootehnička oprema” Ludbreg, Croatia. Soya was firstly dried in a dryer to a moisturelevel of 10% and then cleaned from impurities in silos. Extruder had a nominal capacityof 1000 kg/h, with installed 77 kW electromotor and a screw feeder which had a 1.5 kWelectromotor. Extruder structure is made up of four barrel segments and four screwsegments with different pitch length. Extruder screw segments are hauled onto extruderaxle and the steam lockers are placed in between segments in order to regulate thepressure in extruder. Used steam lockers were 5 3/2”, 5 3/2”, 5 ½” and 5 ½”. Theextruder head with a nozzle is placed at the very end of the screw. The first segment ofthe extruder contains a connector for water and technological steam.The process of extrusion begins by transporting soya using a screw carrier which bringsit from floor storage room into the extruder basket. The basket contains an indicator ofthe upper level, which deactivates the screw carrier when the basket becomes full. Whenthe bean becomes empty, it it activated again and it automatically doses the soy into thebasket above the extruder. Permanent magnet is located in the basket in order to preventiron that has “strayed” from reaching the extruder. From the bean, by use of the screwfeeder, soya gets into the first segment of extruder head and the extrusion process begins.Soya passes between the barrel and the screw and, by action of flight, steam lockers andrings, gets through a 1-1.5 mm gap, which results in high pressure and temperature,which at the exit from the extruder (extruder head where the nozzle is located) rangesbetween 120-130 o C . Extruded soya enters a vibration cooler where vibrations enable itsmovement on coller trays towards the top, and intense airflow produced by a ventilatorallows for the extruded mass to cool off. Exdrudate goes into the basket, located abovethe transport screw, which carries cooled extruded soya into bulk cells. From the silo, theextruded full fat soya is transported by screw conveyers to a scale where the bagging isdone.Hydro-thermal treatment of soyabeanHydro-thermal treatment of soyabean is performed in a special reactor (device) wheresoya is exposed to water steam under specific pressure (6-8 bars), within a particulartime period (7-15 min), after which the material expands rapidly.Soybean is transported to the surge bean with a volume of 5 t. It is transported from thebean by screw conveyer to a bulk elevator and further to the receiving bean, where theraw material is stored temporarily. Soya is then evenly fed into the feeding bean usingthe slide gate and from the bean gets into a reactor, in which the hydro-thermal treatmentis taking place by steam action during a specific time period. Upon the completion of thecycle, the slide gate opens and the finished product is transferred from the reactor into adryer – cooler.The start of the next cycle can take place after the slide gate has been closed. Intensivedrying-cooling of processed soybeans is performed using airflow supplied through achannel and a collector by using ventilators. Processed material is placed into a transportvehicle by screw carrier. Water steam which is vital for thermal treatment of rawsoybeans is transported from the boiler to the reactor. Operational mode is maintained237
1 st WorkshopXIII International Feed Technology Symposiumwithout time limits in addition to achievement of constant operational parameters –pressure and temperature. The potential for full utilization is connected to degradation ofsferozome walls where oil is stored. Destruction of the sferozome structure is achievedthrough rapid, but controlled expansion from reactor vessel to expanded vessel. Rapidmechanical change of state in soybeans which is created by quick opening of the vesselunder pressure, results in the destruction of soybean structure at the end of the process.Given the fact that the process is performed with mild thermal preparation and themoistening up until mechanical destruction does not occur, the soybean remains wholeor divided into two halves. The soybean that has been thermally treated must be finalizedinto an end product due to the moisture content in treated soybean after thermalprocessing, which ranges between 16-18%. In order to ensure the stability of the endproduct, the content of surface moisture must be decreased by drying. Direct drying ofsoybeans after completion of the cycle by implementing well-known systems, such asfluid or rotational dryer, does not provide optimal results. Namely, high, end temperatureof soybean which is approximately 80 o C, causes the temperature of the drying agent torise, in which case the mass would be exposed to additional thermal shocks andinconsistencies, similarly to toasting. The retention time of the mass during drying wouldbe short in the above-mentioned systems, that is, it would require a long rotating drum.This would be too expensive and would create unfavourable conditions with regard tosudden cooling and drying. In order to avoid these types of problems, a principle ofthermal processing of the mass is implemented during which the vertical vibrationalmovement along the helicoidically shaped channel occurs. Described technological linefor hydro-thermal treatment of is able to process up to 3 t/h of soya. The process is basedon batches and is intermittent which gave rise to the concept of “block” – devices forhydro-thermal treatment where processing is performed semi-continuously. In practice,the implementation of this system is equal in simplicity to all widely used systems.Chemical methods for determining soya qualityBasic chemical composition (moisture content, raw proteins, raw fat, raw cellulose andminerals) of soybean, extruded full fat soya and hydro-thermally treated soyabeans isdetermined according to methods A.O.A.C. [4]. The content of trypsin inhibitors insoyabean, full-fat soyabean and hydro-thermally treated soya bean is determinedaccording to the methods of Hamerstand and associates [10]. Activity of urease inanalysed samples is established according to the method prescribed by Internationalstandard ISO 5506 [13].Nitrogen Solubility Index (NSI) is determined according to the A.O.C.S. method [1].Microbiological analysesTotal number of micro-organisms, yeasts, molds, isolation and identification ofSalmonella and sulfido-reducing clostridia was established according to Regulationsregarding methods of applying microbiological analyses and superanalyses of food [19].Internal laboratory method was used to determine the presence of coagulases in positivestaphylococci, Proteus types and Escherichia coli. Fifty grams of analysed sample isblended with 450 ml of prepared sterilized nutritional broth in Erlenmeyer flask.Prepared sample is mildly homogenized and incubated for 24 hours at 37 0 C. Isolation238
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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