title: Effect of steam temperature in the pelleting process of chicken food on the viability of contaminating bacteria.
abstract: Pellet feeds were prepared at 70, 80, 83 and 90 degrees C under constant steam pressure of 4.0 kg/cm2. Under these conditions, the foods received 10 seconds of heat treatment, but treatment at 90 degrees C was found inappropriate since the food became slushy. Pelleting conditions examined in this study did not eliminate all contaminating bacteria, but coliforms from ingredients were killed when pelleting was conducted at over 80 degrees C. Concentrations of vitamins were not decreased during pelleting. The optimum temperature for pelleting food is considered to be 83 degrees C under the conditions investigated in this study.
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D002645:Chickens; D005516:Food Microbiology; D013227:Steam; D013696:Temperature; D014815:Vitamins / Q000032:analysis
chemical_list: D013227:Steam; D014815:Vitamins