Pages

April 24, 2019

Selecting optimal mixer options in feed milling

by Detlef Bunzel, Evonik, Germany

Dosing and mixing are two of the major procedures in feed milling. Getting them right can have a significant impact on feed quality and the cost effectiveness of the process.
 

The design of this process depends on the number and properties of ingredients, dose rates and required output. Feed production ingredients are usually mixed in a batch, due to the amount of ingredients and frequent changes in feed formulation. Even though the number of ingredients may vary, different groups can be classified:

• Main ingredients (soy, corn and wheat etc., typically > 5% of the formulation)
• Minerals and major additives (limestone, salt, phosphorus etc., 1-5% of the formulation)
• Micro ingredients (amino acids, vitamins, < 1% of the formulation)
• Medication (<< 0.1%)

Most of these ingredients (typically > 95%) are added as dry bulk. Dry bulk ingredients are weighed on scales per batch and the accuracy of scales depends on their weighing ranges. Therefore, individual scales with corresponding and appropriate weighing ranges are needed to weigh main, minor and micro ingredients (Regulation (EC) No 183/2005 of the European Parliament, Annex II).

Dry bulk ingredients are loaded into the mixer, after dosing and weighing, at the beginning of the mixing cycle.

Certain ingredients are added as liquid (oil, fat, molasses, water, acids and other additives, usually < five percent. These are dosed via flow meters or on scales and sprayed onto the dry mash during the mixing cycle. In order to ensure continuous operation of the pellet mills, the capacity of the batch mixing line will be defined based on the design capacity of the pelletising line.

Read more HERE.
 

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.


For additional daily news from milling around the world: global-milling.com

No comments:

Post a Comment