Commercial Food Steamer
Over the years we have developed different processes in order to optimize the use of feed ingredients for the various classes of livestock. In general, most have been related to improving the digestion of certain ingredients, however, there are also processes that have additional benefits such as improved taste, increased feed efficiency, increase density and improve the handling characteristics of the ingredients . One of these processes is called flaked or steam rolled. The process of steam flaking or rolling was developed with the growth of commercial cattle feed in large scale in the United States, and the resulting product has become a benchmark for measuring other food processes. The steam is rolling gelatinization of starch complex cells, which can increase their digestibility. The digestibility of starch in grain is limited by the protein matrix that encapsulates starch granules, and the compact nature of the starch itself. The breakdown of the protein matrix as a result of the rolling steam removes the existing limitation in the digestion of starch converting insoluble starch into sugars. As a result of this process, the animal absorbs a larger share of commercial food steamer in the limited time which passes through the digestive system, taking commercial food steamer to a very high, which does not happen with ground grain. For example, in the case of corn steamed rolled, you get at least 95% digestibility. In addition, another advantage of rolling is that during the development process grain losses are almost nil. Several studies have shown the benefits of steam rolled grain. Tests conducted at the University of California showed that steam rolling improves the energy utilization of corn by up to 16%. For its part, the results of a study conducted at Iowa State University reflected the proportion of undigested seeds was 86% for artificially dried corn, corn 89% highly dampened and 98% for corn steamed rolled. Other studies have shown from 9 to 12% energy gain and 10 to 14% greater feed efficiency in cattle fed grains processed through a system of rolling. The rolling process begins with the steam cooking of the grain through a cooker for a time of 25 - 50 minutes at a temperature of 85 - 90 degrees C to allow moisture and heat to penetrate the grain, increasing ge value of romanization. The rolling operation is carried out immediately after the steam treatment, feeding grain to roladora where is flattened between two rollers of large diameter corrugated resulting in a thin flake or thin. As a result, the mass density of chips is 40% to 45% of the original grain. Then it passes through a cooling-dried, obtaining a final product with a low moisture content for further handling or storage. . . .
