Abstract: Moisture, heat, and time are the three key factors that significantly influence the quenching and tempering process in feed pellet production. When water and temperature are relatively stable, the duration of the quenching and tempering process becomes a critical determinant of the final quality of the pellets. Efficient quenching and tempering is essential to ensure high-quality feed products, making it a top priority for feed manufacturers aiming to meet modern industry standards.
Keywords: quenching and tempering; moisture; heat; processing time; fullness; starch gelatinization degree
1. The Three Elements of Tempering
Quenching and tempering is a hydrothermal treatment applied before feed granulation. It plays a crucial role in enhancing pellet quality, improving the water resistance of the feed, increasing nutrient digestibility, reducing energy consumption during pelleting, and eliminating harmful microorganisms. Research from both domestic and international sources highlights its importance in determining the overall quality of pelleted feed. As market demands for higher quality feed continue to rise, feed producers are increasingly focusing on optimizing the quenching and tempering process. Upgrading or improving the equipment used for this process has become a vital strategy for enhancing product quality and gaining a competitive edge in the market.
The primary purpose of quenching and tempering is to allow the raw starch in the feed ingredients to undergo gelatinization under controlled conditions of moisture, heat, and time. During this process, steam is introduced to raise the moisture content and temperature of the mixture, and the material is held at these conditions for a specific period. This ensures the necessary environment for starch to transition from a raw state to a gelatinized one. Once the process is complete, the degree of starch gelatinization increases significantly, which improves the binding properties of the feed and enhances pellet durability.
In addition to starch, the hydrothermal treatment also affects the proteins present in the raw materials. The heat causes protein denaturation, making them more digestible and thus improving the overall nutritional value of the feed. This makes quenching and tempering not only a technical step but also a critical factor in ensuring that the final product meets both quality and health standards for animal nutrition.
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