World Grain - December 2010 - 53

FEATURE: FOCUSING ON FEED SAFETY

tions in moisture levels require a drying
step. Pneumatic conveying of products
from the extruder to the dryer inlet reduces product moisture content by 1%
to 2%. Pneumatic systems help separate
sticky products that tend to clump with
belt conveyors and improve sanitation
around the extruder die.
COOLING
After being dried, the product requires cooling before it is packaged. If
the product is packed or stored in bulk
without prior cooling, the moisture contained in the hot air and the residual
moisture in the products will condensate on the container wall as the product slowly cools in the package or storage bin. This will result in the growth
of mold or bacteria in the damp areas.
The cooler can be directly coupled to
the dryer or can be a stand-alone unit.
When more than 5% to 8% fat is ap-

plied as a coating to feed, the product is
dried and coated before being cooled. In
these instances, a vertical counter-flow
cooler is used to avid fat accumulation
on the conveyors of a horizontal cooler.
After drying and cooling, it is important
to screen out any small pieces or fines
that may be recycled back into the raw
mix prior to extrusion so that no loss of
product occurs.
IN SUMMARY
The objective in the formulated
feed industry today is to manufacture
a diet that targets animals' nutritional
requirements, meets or exceeds the
customers' expectations, satisfies environmental concerns and provides
favorable economics.
Although the focus in the past has
often been strictly on economics, shifting trends in today's society underlies
the importance of environmental issues.

Feeds that are "environmentally friendly" are not only popular but are being
demanded by the public. The issues of
today include processing a feed in a
manner that will maximize animal efficiency by freeing feedstuffs for human
consumption, reducing animal waste
outputs and eliminating food-borne illness in the food supply chain. As formulated feeds become more sophisticated
to meet the specific physiological needs
of the animal and the environmental
expectations of the public, processing
technologies such as extrusion will become a factor in this industry.
Dr. Mian N. Riaz is director of the Food
Protein Research and Development Center at
Texas A&M University. He can be reached at
mnriaz@tamu.edu.
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World Grain - December 2010

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