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Effects of Soya Bean Meal Feed Properties on Extrusion Failures and Implementing a Solution. Case Study Monmouth Path’s Investments (Pvt) Ltd, Harare, ZimBabwe

Published: 10 March 2013
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Abstract

This research was a contribution on the optimization of extrusion process by determining the effects of feed properties on extrusion failures and implementing a solution. The objectives of the research were to increase the set soy meal to chunk conversion standard from 65% to 80%; to determine the effects of feed properties on extrusion failures; to determine the best conditions of the feed properties that promote an effective extrusion cooking process; and to determine a solution of optimizing these feed properties for successful extrusion. The research was company based and it followed the failures of extrusion experienced at Monmouth Path Investment (Pvt) Ltd in Waterfall, Harare. This research was limited to feed properties such as fat content, moisture content and particle size as the factors that cause extrusion failures. The determination of moisture content was done by using a moisture analyzer, fat content was determined through the Soxhlet method and the particle size of the feed was determined through sieve analysis. The results revealed that extrusion process was most successful when the soy meals fat content was greater than 6.0%, with a moisture content less than 6.0% and particle size range of 0.95-1.0mm. The process of optimization of extrusion process was solved by designing an extrusion calculator and blending ratio factors. The objective of determining the effects of feed properties on extrusion failures was achieved as well as that of implementing a solution. The objective of increasing Monmouth Path’s standard soy meal/chunk conversion was partially achieved since the implemented solution is not yet measurable.

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 2)
DOI 10.11648/j.ijnfs.20130202.16
Page(s) 60-69
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Extrusion; Feed Material; Feed Rate, Soy Meal Size; Moisture Content; Correlation

References
[1] ASTM International - Standards Worldwide. (2006). ASTM C136-06. http://www.astm.org/cgi-bin/SoftCart.exe/DATABASE.CART/REDLINE_PAGES/C136.htm?E+mystore
[2] Leschonski, Kurt "Sieve Analysis, The Cinderella of Particle Size Analysis Methods?" Powder Technology, Elsevier Se-quoiz S.A., Lausanne, 24 (1979)
[3] Harper, J.M. (1979). Food extrusion. Crit. Rev. Food Sci. Nut.
[4] Lusas, E. and Riaz, M. (1994). An introduction to extruders and extrusion principles. Extrusion Communiqué, 12/94, 9-34.
[5] Westwood, K.T. (1994). Extrusion of brewers' hops. In: The Technology of Extrusion Cooking. Frame, N.D. (Ed), Blackie Academic & Professional, London, pp.237-250.
[6] Richert, B.T., Hancock, J.D., Hines, R.H. and .Gugle, T.L. (1992). Extrusion processing of cereal
[7] J. Anim Grains and soybean meal for weanling pigs. Sci.www.extrusionfactors.edu/effects.270000008a/htmlhttp://online.sfsu.edu/~jge/html/stdsinglestagexscrew.html
[8] J. J. Castillo (2009). Statistical Sampling Techniques. Retrieved 14 Mar. 2012 from Experiment Resources
[9] R. Groves, et alia. Survey methodology (2010) Second edition of the (2004) first edition
[10] D. S. Moore and G. P. McCabe (February 2005). "Introduction to the practice of statistics" (5th edition). W.H. Freeman & Company. ISBN 0-7167-6282-X.
[11] F. David; P. Robert; P. Roger (2007). Statistics (4th ed.)
[12] L., Sharon L. (1999). Sampling: Design and analysis. Dux-bury.
[13] Castells, M., Marin, S., Sanchis, V. &Ramos, A.J. (2005). Fate of mycotoxins in cereals during extrusion cooking: a review. Food Additives and Contamination, 22, 150–157.
[14] Hauck, B.W. & Huber, G.R. (1989). Single screw vs. twin screw extrusion. The American Association of Cereal Chemists, 34, 930–939.
[15] Bhandari, B., D'Arcy, B. &Young, G. (2001). Flavour reten-tion during high temperature short time extrusion cooking process: a review. International Journal of Food Science and Technology, 36, 453–461.
[16] Fellows, P. (2000). Food Processing Technology: Principles and Practice. Pp. 177–182. Cambridge: Wood head Publishing Ltd.http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01309.x/full - b58
[17] Eastman, J., Orthoefer, F. &Solorio, S. (2001). Using extru-sion to create breakfast cereal products. Cereal Foods World, 46, 468–471
[18] Harper, J.M. (1989). Food extruders and their applications. In: Extrusion Cooking (edited by C.Mercier, P.Linko&J.M.Harper). Pp. 1–16. St. Paul, MN: American Association of Cereal Chemists, Inc.
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  • APA Style

    P. Muredzi, M. Nyahada, B.W. Mashswa. (2013). Effects of Soya Bean Meal Feed Properties on Extrusion Failures and Implementing a Solution. Case Study Monmouth Path’s Investments (Pvt) Ltd, Harare, ZimBabwe. International Journal of Nutrition and Food Sciences, 2(2), 60-69. https://doi.org/10.11648/j.ijnfs.20130202.16

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    ACS Style

    P. Muredzi; M. Nyahada; B.W. Mashswa. Effects of Soya Bean Meal Feed Properties on Extrusion Failures and Implementing a Solution. Case Study Monmouth Path’s Investments (Pvt) Ltd, Harare, ZimBabwe. Int. J. Nutr. Food Sci. 2013, 2(2), 60-69. doi: 10.11648/j.ijnfs.20130202.16

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    AMA Style

    P. Muredzi, M. Nyahada, B.W. Mashswa. Effects of Soya Bean Meal Feed Properties on Extrusion Failures and Implementing a Solution. Case Study Monmouth Path’s Investments (Pvt) Ltd, Harare, ZimBabwe. Int J Nutr Food Sci. 2013;2(2):60-69. doi: 10.11648/j.ijnfs.20130202.16

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  • @article{10.11648/j.ijnfs.20130202.16,
      author = {P. Muredzi and M. Nyahada and B.W. Mashswa},
      title = {Effects of Soya Bean Meal Feed Properties on Extrusion Failures and Implementing a Solution. Case Study Monmouth Path’s Investments (Pvt) Ltd, Harare, ZimBabwe},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {2},
      number = {2},
      pages = {60-69},
      doi = {10.11648/j.ijnfs.20130202.16},
      url = {https://doi.org/10.11648/j.ijnfs.20130202.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130202.16},
      abstract = {This research was a contribution on the optimization of extrusion process by determining the effects of feed properties on extrusion failures and implementing a solution. The objectives of the research were to increase the set soy meal to chunk conversion standard from 65% to 80%; to determine the effects of feed properties on extrusion failures; to determine the best conditions of the feed properties that promote an effective extrusion cooking process; and to determine a solution of optimizing these feed properties for successful extrusion. The research was company based and it followed the failures of extrusion experienced at Monmouth Path Investment (Pvt) Ltd in Waterfall, Harare. This research was limited to feed properties such as fat content, moisture content and particle size as the factors that cause extrusion failures. The determination of moisture content was done by using a moisture analyzer, fat content was determined through the Soxhlet method and the particle size of the feed was determined through sieve analysis. The results revealed that extrusion process was most successful when the soy meals fat content was greater than 6.0%, with a moisture content less than 6.0% and particle size range of 0.95-1.0mm. The process of optimization of extrusion process was solved by designing an extrusion calculator and blending ratio factors. The objective of determining the effects of feed properties on extrusion failures was achieved as well as that of implementing a solution. The objective of increasing Monmouth Path’s standard soy meal/chunk conversion was partially achieved since the implemented solution is not yet measurable.},
     year = {2013}
    }
    

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Author Information
  • School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere, Harare, Zimbabwe

  • School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere, Harare, Zimbabwe

  • Department of Food Processing Technology, Harare Institute of Technology, Ganges Rd, Belvedere, Harare, Zimbabwe

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