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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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