MillSMARTTM improves Feed Mill Efficiency by measuring, analysing and controlling the Efficiency Critical Control Points hence reducing the cost of production of feed while enhancing the pellet quality. During the last two decades of working and partnering with feed mills, we at Kemin have identified eighteen (18) such efficiency critical control points. All these ECCP’s are to be maintained within the standard range to achieve maximum efficiency in feed milling.
MillSMART encompasses MycoCURB, KemWET and KemBIND range of products.
To learn more about MillSMART™, please contact your Kemin representative today.
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of moisture and heat; both of these conditions are present in conditioner.
The type of starch can influence its properties for gelatinization. Temperature and moisture are two important pre-requisites for gelatinization of starch. Retention time also plays an important role.
There are many methods ranging from turbidity and solubility to magnetic resonance spectroscopy and differential scanning calorimetry.
Starch gelatinization has a direct relationship with pellet durability index (PDI) and starch digestibility. The degree of starch gelatinization also influences specific energy and throughput of a pellet mill.
In our internal research, we have found a huge variation in the degree of gelatinization across the Indian sub-continent. It ranges from 10 to 25 percent, which can be attributed to variable processing conditions.
The degree of starch gelatinization can be enhanced by improving steam quality. Cold mash conditioning using surfactant-based products also helps improve starch gelatinization.
Kemin has developed a method to estimate the degree of starch gelatinization in animal feed. Our method is one of the most accurate methods, as it is based on the enzymatic assay. We are the first one to do so in animal feed sector in India.
To learn more about starch and its dynamics inside the feed mill, please watch this video.