Teknolozi ya bopanzani ebandaki na Europe mpe esalelamaki na industrie ya bopesi bilei na Etats-Unis na bambula 1950. Na bambula ya 1980, ekomaki tekiniki ya sika oyo ezali kokola noki ya bopesi bilei na mboka mopaya. Bizalela ya tekiniki ya kopupola ezali ete ekoki kotombola palatability, stérilisation mpe détoxification ya bilei} ya bilei ya bilei mpe ya likolo ya bilei ya 4. ya extrudeur ya vis, extrudeur ekoki kokabolama na extrudeur ya vis moko mpe extrudeur ya vis mapasa. selon soki vapeur to mayi ebakisami na matériel na tango ya procédé ya expansion, ekoki kokabolama na extrudeur ya sec mpe extrudeur humide. Extrudeur sec relie na mécanique friction mpe extrusion na pressurize{7} Extrusion ya soya. Mpo ete biloko mingi ezali na mai mpe mafuta mingi te lokola soya oyo ezali na mafuta mingi, mbala mingi basalelaka vapeur to mai na kati ya mosala ya kobimisa biloko, yango wana mbala mingi basalelaka extrudeur humide.
Moderate heating can improve the digestibility of protein, but if heated excessively, it will reduce the digestibility of protein. Because heating promotes the reaction between free amino acids and reducing sugars, lysine is the most vulnerable to loss, followed by arginine and histidine, it is important to avoid overheating in the presence of reducing sugars and to master the appropriate℃of expansion. Extrusion can lead to the breakage of starch molecules and gelatinization reaction, resulting in the formation of gelatinized starch. The higher the alpha℃of jade starch is, the easier it is to be absorbed by enzymes in animal muscles. At the same time, it can improve the binding effect of feed, which is of great significance to the adhesion of aquatic feed. The special friction and shearing force in the extruder can break the oil cells, thus increasing the Digestibilité ya mafuta mpe valeur ya chaleur. Extrusion extrusion e désactiver lipase na lipide oxidase na ba matières premières, e inhiber dégradation ya lipide mpe e améliorer stabilité ya alimentation. En plus ya structure chimique na yango, taux ya rétention ya ba vitamines na processus ya extrusion e dépend mingi mingi na ba conditions ya processus. Réglementation ya ba conditions générales ya influence ya vitamine ya vitamine, ya influence ya influence ya vitamine, ya influence ya influence ya vitamine, ya influence ya vitamine, ya influence ya influence ya vitamine ya influence ya vitamini, ya influence ya influence ya vitamine ya influence ya vitamine, ya influence ya influence ya vitamini, ya influence ya influence ya vitamini, Tango ya bobateli na chambre ya extrusion, bokiti ya humidité ya biloko ya extrusion, bokiti ya aperture ya die to espace, mpe bomati ya perte ya vitamine.
Traitement ya kovimba ya orge mpe ya alimentation ya oat ekoki kokitisa solubilité ya proteine mpe komatisaka niveau ya proteine oyo ekatisaka rumen, na ndenge wana komatisaka écoulement ya ba acides aminés na intestin grêle, oyo ezali na impact ya malamu na performance ya production ya ba niama.
Ezali lolenge ya ntina mpe ya malamu mpo na kosilisa bozangi ya biloko ya kolia na mboka na biso mpo na kosalela mpe kosalela biloko ndenge na ndenge ya mosala mpe bilanga ndenge na ndenge na kopanzana ya tekiniki, kosangisa na ba technologies mosusu ya nzoto, ya chimique mpe ya biologique. Technologie ya extrusion esalelamaka mingi mingi na bokeli ya biloko ya kolia. na tango oyo, etali mingi mingi soya mpe gâteau na yango, maïs mpe ba matériaux ya conventionnels ezali na ba matières brutes ya monene mpe na ndenge ya kosala na yango. extruded corn to replace part of whey powder in pig feed and extruded whole fat soybean to replace part or even all of fish meal or soybean meal to add oil. Using puffing technology to process animal products such as intestinal feather meal, blood meal and fish meal can not only improve the digestibility of protein, but also eliminate various bacteria and contaminated viruses. In addition, cottonseed meal and rapeseed meal can be détoxifié mpo na komatisaka proportion na bango na bilei ya nyama.