Banca de QUALIFICAÇÃO: ARTURO MELENDEZ AREVALO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : ARTURO MELENDEZ AREVALO
DATA : 30/11/2018
HORA: 09:00
LOCAL: EMBRAPA CTAA
TÍTULO:

EVALUATION OF PHYSICAL PARAMETERS OF PELLETS ELABORATED BY EXTRUSION FOR TILAPIA WITHOUT ADDING FISH MEAL

 

PALAVRAS-CHAVES:

pellets, extrudates, soubean meal, tilapia, feed

PÁGINAS: 20
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Vegetal
RESUMO:

Fish, as well as other products from extractive and aquaculture fisheries, are products that are more widely accepted by consumers because they are of high value and nutritional quality because they have a complete and unique composition that includes fatty acids, amino acids, vitamins, minerals and others. In commercial psychology, the cultivation of certain species, such as Nile tilapia (Oreochromis niloticus), presents characteristics suitable for development in the sector. Within this scenario, it is important to consider the production of the feed with quality raw materials, which guarantee the perfect metabolic interaction and consequent efficiency of utilization of the nutritional constituents present in the food. It is emphasized that the feed production for different species, in different stages of growth, is an important factor linked to the quality of the ingredients in the formulation. In order to obtain rations for aquaculture, one of the relevant factors to consider is the technology, being the Food Thermoplastic Extrusion considered the most appropriate alternative. Through this process, with the proper control of the process parameters (moisture, temperature, screw speed, etc.) you can control the degree of cooking until you reach the best levels of feed conversion efficiency. On the other hand, consideration should be given to the availability and cost of ingredients in their formulation. The objective of this experiment was to evaluate the effect of extrusion process variables on the preparation of pellets from two low cost diets, replacing fish meal with different levels of soybean meal and meat and bone meal. The experiments were composed of two diets with different levels of crude protein (soybean meal and meat and bone meal). A single screw extruder Brabender, model 20DN was used. Temperatures in the three barrel zones were set at 50, 80, 100 °C and the screw speed was 150 rpm. The final moisture content variation of each sample was determined and conditioned prior to processing (24 and 40%) as well as each diet composition. The pellets were evaluated for the degree of expansion, density, water absorption and solubility, pulp properties and X-ray diffraction. The results showed that the physical properties determined according to the process conditions in the different formulations may be related. Regarding the cold viscosity (25 ° C), the samples of the diets processed A28% and B28% presented values of 184 cP and 22 cP, respectively. The commercial sample did not present a significant value of cold viscosity. (45 cP). It is concluded that pellets may have a higher density, not only due to their formulation but also because of their degree of cooking in the process, this has caused changes in pellet expansion, water absorption, paste viscosity, and even in the X-ray diffraction characteristics, showing different values and crystallinity.

MEMBROS DA BANCA:
Interno - 105.290.788-13 - JOSÉ LUIS RAMIREZ ASCHERI - UNICAMP
Externo ao Programa - 2376201 - LEONARDO ROCHA VIDAL RAMOS
Externo à Instituição - FABIOLA HELENA DOS SANTOS FOGAÇA - EMBRAPA