Acronym NA
Category
Aquaculture
Title Thermal and rheological properties of protein feed ingredients- Impact on the fish feed extrusion process and pellet quality Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Andrè Giskegjerde Coordinator email NA
Coordinator institution
NA
Institutions involved
NA
Start year 2013 End year 2017 Funding (€) € 179,425 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/237143?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Organisasjon.3=EWOS+INNOVATION+AS&source=FORISS&projectId=187264 Summary The supply and cost of feed ingredients of marine origin are becoming a key limiting factor for the production of salmonid fish. The fishmeal level has been reduced and exchanged with several new vegetable protein sources. This development has increased the complexity of the extrusion process and given new challenges in the manufacture of a consistent physical pellet quality.
The project aims to quantify effects of protein thermal and rheological properties on the fish feed manufacturing process (extrusion cooking) and physical pellet quality. The fish feed process is a complex multivariate system involving both phy sical and chemical variables. To understand the interaction between these variables and their impact on the final pellet quality demands development of new knowledge on how the feed ingredients is transformed in the extrusion process and how they interact in the extrusion process and in the final expanded pellet product. Our approach will be to combine physical and chemical analyses with thermal and rheological measurements both on the individual protein ingredients and the final feed pellet. The research tasks will give challenges on selection of analytical tools, method development, interpretation and application of the results.
Improved understanding of the effect of protein ingredient physicochemical properties on the extrusion cooking process and ph ysical pellet properties will enable the feed producers to improve their processing control and product quality. This will be of importance in the development of new cost effective diets for salmonids and improve our flexibility in the use of alternative protein raw materials.
Keywords
Salmon;
Fish;
Feed quality;
Marine Region
76
Not associated to marine areas
0
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