Bilei ya mbwa oyo evimbaka ezali kolobela bilei ya banyama ya ndako oyo ebimisami na nzela ya kovimba na bilei mingi oyo epesami mpo na banyama ya ndako.
Ntina ya mosala ya bopanzi bilei ya mbwa .
Bosalisi ya bilei ya mbwa etali mingi mingi bosaleli ya ba moyens mpe ba méthodes ndenge na ndenge mpo na ko shape ba matières premières ndenge na ndenge to matière première moko, mpo na ko maximiser nutrition, palatabilité mpe digestion mpe absorption ya ba animaux de compagnie, mpo na ko maximiser valeur nutritionnelle oyo ekoki kozala mpe processus ya kosalela valeur.
Bilei ya mbwa ya ndako ezali na lolenge mingi ya kosala, na kati na yango bilei ya kolia ya banyama ya ndako, bilei ya mikemike, nzete ya mino, mikuwa, mikuwa, biloko ya kolia (liquide), poudre ya bilei ya mbwa ya concentré, bilei ya kokauka, bilei ya mai, bilei ya semi, etc. . Na tina ya kosala mingi mosala ya bopesi bilei, biloko ndenge na ndenge ya kosala na ba formes ya ndenge na ndenge{2} ezali
Traitement ya biloko ya mbwa oyo evimbaka ekabolami na tina na biteni misato : méthode physique, méthode chimique pe méthode microbien. Méthode physique etali mingi mingi extrusion, chauffage, pulvérisation pe liaison ya ba matières premières ; Méthode chimique ezali ya ko dénaturer amidon na dégradation ya proteine; Mobeko ya microbien ezali kolobela fermentation ya ba matières premières mosusu. Tala mwa maloba ya ebandeli ya procédé ya kopupola na méthode physique :
First of all, let's take a look at the concept of puffing in the processing of dog food. Puffing is a food processing method. It puts the processed food into a closed container, and suddenly decompresses after heating and pressing, and the water vaporizes and expands in the food. Many small holes appear in the food and become crispy and become puffed food. The basic principle is to let the raw material suddenly Décompresser mpe kopanzana na nse ya chauffage mpe pression.
As a new type of food processing technology, puffing technology began in 1910. It was applied in pet food in the United States in the 1950s. The United States first used the extrusion principle to produce pet food, that is, using the extruder. The screw and the screw sleeve are heated and pressurized by pressing the raw material, and the high-temperature and high-pressure food is extruded into the mold cavity, and Processus ya kopanzana noki ya volume esalemi na décompression ya mbalakaka.
Ntina monene ya lolenge ya kosala bilei ya mbwa na kosaleláká mosala ya kopumbwa ezali:
1. Kobongisa palatability ya bilei ya banyama ya ndako;
2. Kobongola to kobongisa motuya ya bilei ya bilei ya banyama ya ndako;
3. Kobongisa digestion mpe taux ya absorption ya ba animaux de compagnie na biloko ya kolia;
4. Bobongola lolenge mpe ebongiseli ya bilei ya banyama ya ndako mpo na kosala ete ezala mpasi te mpo na banyama ya ndako kolya;
5, Kobongola makambo oyo ezali na bilembo ndenge na ndenge ya bilei ya bilei ya banyama ya ndako, na ndakisa: kokitisa mai mpo na kobongisa bomoi ya bilei, ezali malamu mpo na kobomba biloko;
6. Bobongola densité ya biloko ya kolia, mpe bofina ba granules na ba briquettes mpo na komatisaka densité ya biloko ya kolia ya biloko ya kolia;
7. Boma lolenge nyonso ya biloko ya mabe lokola moule mpe salmonelle, mpe bongisa bozangi likama mpe bopeto ya bilei ya banyama ya ndako;
Na kotalela makambo oyo tolobeli awa na likoló, tokotalela mpe tokokokanisa mayele mibale ekeseni ya kopupola na kati ya mosala ya kopanzana ya mbuma ya mbwa. Extrusion ya vis ekoki kokabolama na mitindo mibale, moko ezali kopupola ya kokauka mpe ya mibale ezali kopumbwa ya mai. mobeko.
Soupment sec esengeli kobakisa humidité na ba matières premières na processus ya production. Ba matières premières ezali pré-tempérée te avant ya kokota na chambre ya puffing. chaleur oyo esalemi na tango ya procédé ya puffing elekisami na plaque ya vis na cisaillement na action ya extrusion mécanique. mpe esalemi na chambre ya expansion.
The difference between the wet puffing method and the dry puffing method is that the raw material is prepared in advance before entering the puffing, and the temperature is raised by steam or water to be pre-cooked. The so-called quenching and tempering refers to the hot and humid action of the pet food raw materials by steam, so that the starch in the raw material is pre-gelatinized, the protein is denatured, and the raw material is softened, Na yango kobongisa effet ya granulation ya kopupola mpe kobongisa qualité ya puffing ya bilei ya mbwa.
Na processus ya puffing ya mayi ya biloko ya kolia ya mbwa, technologie ya pré-tempering ezali na signification très important:
1. Kobongisa makoki ya kopupola mpe ya kosala granulation. liboso ya kopelisa mpe kosala réaction ya ba matières premières na vapeur na nzela ya pré-chauffage, ba matières premières elɛmbisami, oyo ezali malamu mingi mpo na kosala yango, mpe ekitisaka ndenge biloko ya liboso elataka na masini;
2, na nzela ya technologie ya pré-modulation mpo na komatisaka densité en masse ya ba particules, kokitisa taux ya poussière, kokitisa perte ya traitement ya biloko ya kolia ya mbwa mpe kobatela bopeto ya environnement ya production ;
3. Kotombola gélatinisation ya amidon mpe dénaturation ya proteine, mpe kobongisa digestion mpe absorption ya biloko ya kolia na ba animaux de compagnie. selon ba données, tango conditionnement ya vapeur, taux ya gélatinisation ya amidon ekoki kozua 35%~45% sans préconditionnement ya vapeur{5}} taux ya gélitisation ya amidon ezali kaka 15%;
4, koboma mingi bactérie ya mabe, vapeur ya température makasi ekoki koboma mingi ya E{1}} Coli mpe Salmonella na tango ya mosala ya liboso ya kopemisa, kobongisa mingi mibeko ya bokengi mpe bopeto ya bilei ya mbwa ya bilei ya banyama ya ndako;
5. Na nzela ya tekiniki ya kosilisa mpe ya kopekisa, ezali malamu kobakisa biloko ya liboso ya bilei ya mai, mpe kobongisa mpe kobakisa bilei ya bilei ya banyama ya ndako;
At the same time, the wet puffing method also has the advantages of good puffing and granulating effect, stable puffing rate, etc. In the processing of dog food, the wet puffing method and pre-tempering technology have a very important role and significance. However, compared with the dry puffing method, it has the defects of expensive equipment, high equipment requirements, and cumbersome equipment control.
En fonction ya méthode ya kosilisa pe ko tempérer, c’est-à-dire méthode ya puffing ya sec pe méthode ya puffing humide oyo tolobeli likolo, selon structure ya vis ya équipement ya ko souffler, ekoki kokabolama na méthode ya extrusion ya vis moko pe méthode ya puffing ya extrusion ya vis mapasa. kind.
Processus ya expansion ya méthode ya extrusion ya vis unique ezali relativement simple, mpe intervalle ya application ezali assez large. ekoki kosalelama pona ba produits oyo ezali na humidité ya likolo pe na teneur ya mafuta ya koleka 17%, pe degré ya gélatinisation ya amidon ekoki kozua plus de 90%.
Comparé na méthode ya extrusion ya vis unique, méthode ya extrusion ya vis mibale ezali na équipement mpe structure relativement compliquée, kasi ezali na ba avantages ya performance ya puffing stable, rendement ya produit ya likolo, efficacité ya production ya likolo, mpe essentiellement produit aseptique après puffing.
Na teknologiya ya koyaka bimvuka ya mbwa, processus ya extrusion ekomaki mpo na kolanda na mikolo ya nsima, malamu mpona ba 1980, ezali komonana na bonkita ya mbwa ya ndenge ya mbala, mbala ya semidry mpe mbala ya petits. Processus yango esalelaki makambo makasi na nguya ya komeka, nouriture, kobanga mpe kofanda, nzoto mpe esengo, litamboli mpe kotala ya bimvuka ya mbwa, oyo ezali na nkote ya malamu.