Gelatinization of the starch
Upon heating in the presence of (abundant) water, starch granules swell and burst and their semi-crystalline structure is lost. This process is called gelatinization.After gelatinization the starch has become amorphous and becomes viscous. This has an impact on binding and deformability properties of the starch / feed mash mixture and ultimately contributes to obtaining an increased pellet hardness and durability.
When the meal is pelleted and the pellets are cooled and dry, the semi-crystalline structure is partially adopted again and “glues” the pellet.
The longer the conditioning process, the better the starch gelatinization
Long term conditioning
Long term conditioning can be realised by placing a long term vessel (LTV) after the steam mixer. It significantly improves the process of feed conditioning which results in an optimized nutritional quality of the feed. Better digestibility, and therefore better growth and health of animals.