A new breakthrough in cold granulation technology: low-temperature granulation high-quality teaching tank

1. Disadvantages of Traditional Steam Pelleting

The conventional method of pellet processing is steam pelleting, which is often marketed as a way to improve the conversion rate by "ripening" the ingredients. However, in practice, this method has several significant drawbacks. The temperature used in steam pelleting typically ranges from 70 to 80 degrees Celsius, which is relatively low compared to the 120-degree cooking process that soy meal usually undergoes. This means that the temperature applied during steam pelleting may not have a meaningful impact on the material. While steam pelleting can enhance the gelatinization of corn starch, there is limited experimental evidence to support a direct correlation between this gelatinization and improved conversion efficiency. Therefore, the so-called "ripening" is more of a marketing tactic than a scientifically proven benefit. Another major issue with steam pelleting is its negative impact on sensitive ingredients. High-quality feed formulas often include whey powder, vitamins, enzymes, probiotics, and small peptides—ingredients that are highly active and can be easily damaged by heat. The high temperatures involved in steam pelleting can degrade these components, reducing their effectiveness and ultimately affecting the quality of the final product. For example, whey powder tends to discolor and become harder after exposure to steam, which negatively affects both appearance and texture. Additionally, the secondary pelleting process that follows steam pelleting often involves cooling, which can prolong the quenching time and leave residual steam pressure. This can lead to inconsistencies in the final granulation, making it difficult to achieve uniform quality.

2. Four Advantages of Cold Pelleting Technology

A newly developed cold pelleting technology has been successfully applied to the production of teaching tank feed and milk-replacer pellets, offering significant improvements over traditional steam pelleting methods. It effectively avoids the disadvantages of steam pelleting and solves common issues related to pellet formation. First, cold dry-forming technology maintains high ingredient activity. Unlike steam pelleting, no water or steam is required, ensuring that whey-based pellets retain their quality. This also increases processing speed, reduces pelleting temperature, and shortens the overall time, preserving the activity of the ingredients. Second, the raw material pretreatment technology is well-established. Through advanced pretreatment methods, the ripening of key proteins can be significantly enhanced, far surpassing the results achieved through steam pelleting. Third, the adjustable crispness technology specifically designed for cold pelleting allows for precise control over the texture of the pellets. This is especially important for high-whey-powder formulations, where achieving the right level of crispness is critical. This challenge has already been successfully overcome. Fourth, the rapid water dissolution technology ensures that cold-processed pellets dissolve quickly in water. Based on the principle of simulated puffing, these pellets can fully dissolve within one minute at room temperature, making them ideal for suckling pigs. They offer performance comparable to instant expanded pellets, improving digestion and absorption.

3. Application Progress of Cold Pelleting Technology

Our cold pelleting technology has been patented and passed the review by the State Intellectual Property Office, entering the public announcement phase. It has already been successfully implemented in numerous feed and educational enterprises using either the cold pig pelleting core material or the PSS100P suckling pig companion pellets. This advancement represents a significant step forward in the feed industry, offering a more efficient, effective, and sustainable alternative to traditional steam pelleting.

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