hifi.slovanet.sk

[textekpri]

The main conditions influencing the operation of the extruder are temperature and moisture. These condi­tions affect the starch and protein cooks and, since the starch cooks into an inflatable gel that binds the rest of the ingredients together, the degree to which the starch is cooked has a large bearing on the properties of the product. the fish feed pellet has good stability in the water.

In the raw state cereal starches are in the form of tiny particles, insoluble in water, and which act very much like miniature grains of sand when mixed with water. As the starch is cooked the granules start to swell and then burst, spilling out the molecules of starch from the tightly packed interior of the granule into a more loosely packed condition.

This occurs fairly early during the cooking conditions at­tainable within an extruder. Once this occurs the starch forms a gel which has binding properties that can glue together all the other purely solid particles in the for­mation and, in addition, the gel can be inflated. Some proteins form a gel similar to the way starch does, but if the protein is cooked too strongly it leaves the gel state and reverts back to the ordinary solid state.
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