Extrudates are a common form of dry canine food. Under extrusion conditions, nutrient values are affected, e.g. protein/amino acid nutritional value. The aim of this project is to find out parameters which positively influence on the product quality in order to optimize processing methods. In addition, the project aims to find out solutions to minimize the negative effects in thermal production of dog's food.
[Results:]
Optimal extrusion parameters (temperature, moisture content, extruder velocity, pH,...) will be defined and applied to the dog's food industry. |
