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The effect of granulation on vitamin content

Under the same granulation time, as the temperature increases, the loss rate of most vitamins in the granulation process gradually increases; for any vitamin, as the granulation temperature increases, the loss rate gradually increases Increase; the loss rate of vitamin B12 in the granulation process has the smallest change, and vitamin B6. In the granulation process, the loss rate changes the most. When the granulation time is 1min, the granulation temperature increases from 71°C to 110°C, and the loss rate increases from 25% to 70%.

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The effect of puffing on vitamin content

Under the condition that the extrusion time is fixed, the temperature increases, the loss rate of various vitamins in the expansion process increases; the loss rate of vitamin B12 in the granulation process changes the least, and vitamin B6. In the granulation process, the loss rate changes the most. After extrusion, the hydroperoxides, peroxides and cycloperoxides produced by the oxidation of lipids in pet food will cause the oxidation of vitamins A and E to produce peroxides, which will react with active carbonyl groups. Vitamin B6. The highly activated carbonyl produced by non-enzymatic browning of sugars also has a destructive effect on vitamins.

The effect of storage period on vitamin content

Vitamin A, D, E, B1, B2, B6, and B12 have the largest reduction after 45d storage, and vitamin E has the smallest reduction; vitamin E has the largest reduction after 90d storage, and the smallest reduction It is vitamin B2. This may be because vitamin E has a strong antioxidant effect, which is an unsaturated fatty acid and is easy to decompose; while vitamin A and B2 have strong chemical stability, and are not easily decomposed and oxidized under the influence of vitamin E's strong antioxidant effect.

According to the different functional characteristics of various vitamins, a certain proportion of multivitamins are added to pet food. By measuring the loss rate of vitamins in production such as extrusion and granulation processes and the loss rate of vitamins during storage, it is found that the temperature With time changes, various vitamins have a certain degree of loss. Among them, granulation and expansion have a greater impact on vitamin B6, while storage time has the greatest impact on fat-soluble vitamins (such as vitamin E).

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