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Potato dregs is dried for feed
The potato dregs nutrition value The main potato dregs contain water, cellular debris, involved in starch grains and potato skin cells or cell combination. Its chemical composition includes starch, cellulose, hemicellulose, pectin, and free amino acid, peptide, peptide and ash.
Potato dregs in the process of potato starch production, the production of a kind of main components in water, cellular debris, and residual starch grain by-products (below). The fresh soil bean curd moisture content as high as 80%. Since the carrier as many as 33, not easy storage, transportation, stench generated deterioration, easy to cause environmental pollution; If the drying cost is too high, to increase the burden of enterprises, usually as a silage ingredients or as waste for landfill disposal, but can lead to soil and groundwater pollution. Soil bean dregs contain large amount of available components, such as cellulose, pectin and contains some starch and small amounts of protein, which can be used as a fermentation medium, has the very high utilization value. Therefore, the use of soil bean dregs and development more and more get the attention of people. Abroad began in the early 1940 s with the development of the soil bean dregs conducive to study, and by the end of the 90 s in China gradually attaches great importance to the research in this field.
1. The regional and seasonal potato dregs production:
Our country currently mainly concentrated in the bean dregs production in dingxi city of gansu province and northeast China, gansu dingxi soil bean curd production concentrated in 10 to 12 months, northeast area the potato dregs of production in the middle of 9 - November.
2. The potato dregs nutrition value The main potato dregs contain water, cellular debris, involved in starch grains and potato skin cells or cell combination. Its chemical composition includes starch, cellulose, hemicellulose, pectin, and free amino acid, peptide, peptide and ash.
3. The physical and chemical characteristics of soil bean dregs:
Potato dregs water content is very high, about 80%, but does not have liquid fluid properties, and show the typical physical properties and physical and chemical properties of colloid. In addition to the moisture from the gel is very difficult, and expensive, high energy consumption. If pressure out on 10% of moisture, the nature of the system will show a similar protein jelly. Moisture while not firmly combined with fiber and pectin in cell wall fragments, but embedded in residual complete cells, the need to exchange to the outside world through the cell membrane to remove. A study reported in cell wall degradation enzymes to solve this problem, but because of the large amount of such as potato dregs, think in terms of cost, this method is not workable. By medium filtering, found in the potato residue from a total of 15 class 33 pathogen strains, 28 of the bacteria, 4, and a kind of yeast, due to the potato residue contains a variety of microorganisms, so go out the moisture in the potato residue, make it into good for long-term storage, the form of resistance to microbial contamination is very necessary, also good for transport and further use.
4. Development and utilization of soil bean dregs of:
Direct drying for feed: the simplest development and utilization scheme of popato is directly to dry it for feed ingredients, but the cost is too high because of its colloid properties to dry, so reduce the cost of drying is the potato dregs dry processing must solve technical problems, the present method is mainly by squeezing mechanical methods, such as dehydration, the fresh water in the soil bean dregs 30% off, and then drying, can save cost a fair amount of dry, also can use chemical method to destroy the soil bean dregs of colloidal properties makes it easier to remove water, dry to reduce energy consumption.