You are here: Home / News / News / Do you know anything about pet food dryers

Do you know anything about pet food dryers

Views: 235     Author: Wendy     Publish Time: 2023-08-02      Origin: Site


facebook sharing button
twitter sharing button
line sharing button
wechat sharing button
linkedin sharing button
pinterest sharing button
whatsapp sharing button
sharethis sharing button
Do you know anything about pet food dryers

How are pet foods dried while maintaining flavor?

Have you ever wondered how the food for your pets is produced? How are these pet foods dried in batches, from the combination of basic ingredients through the cooking process? You may simply dry pet food using an beef dehydrator equipment, which is regarded as the best meat dryer currently available on the market. Keep the flavor, texture, and nutrients that your pet enjoys by controlling the heat. Let's first go over how dried pet foods are presented to our furry buddies.

Dried pet food history

The first commercially produced pet food was a dry, biscuit-style dog feed created in England in 1860. Manufacturers immediately created more complex formulas with nutrients that at the time were believed to be important for dogs. At the turn of the 20th century, pet foods were also offered in pre-packaged form in the United States. Initially, they were primarily made of dry cereals, but during World War I, canned dog chow made its debut. In the 1930s, dry meat meal dog food and canned cat food were both launched. The 1960s saw the advent of dry cat food, dry expanded type dog food, and semi-moist pet food.

The market for pet food has seen a rise in the demand for dry meals and a decline in the demand for canned foods during the 1980s. A soft diet of canned dog food accelerated gum disease faster than dry food, according to studies. The desire for more nutritous and scientific pet food recipes has generally increased due to the public's growing health awareness. Examples include life-cycle products for younger and older pets as well as therapeutic diets for certain pet health issues including weight loss and urination problems. The use of protein-rich tissue by pet food makers was also more prevalent than the use of tallow and fatty tissue. Finally, the market for pet snacks saw an increase in demand for products including jerky snacks, sausage-shaped pieces, biscuits, and biscuit pieces known as kibbles.

Pet food ingredients used in dried form

The components may vary slightly between different types of pet food. The fundamental distinction between canned and dry pet meals is their moisture content. In contrast to dry pet food, which includes no more than 10% moisture, canned food often contains between 70 and 80 percent moisture because it is made from fresh animal ingredients. Among the additional substances used in dry feeds are corn gluten feed, meat and bone meal, animal fats, and oils. To obtain a texture like flesh, dry meals need additional amylaceous, or starch, ingredients.

Innovations in pet food processing and packaging have led to higher-quality goods with longer shelf lives. The shelf life of vacuum-packed canned dog foods is three to five years, and they are quite stable, losing little to no nutritional content. Dry dog food, on the other hand, needs preservatives because its shelf life is limited 10 to 12 months; however, some manufacturers utilize natural preservatives such vitamins E and C.

The following steps should be followed when creating the dried pet food.

Other components, such as cereal grains, vitamins, and minerals, are mixed with the meat combination.

Foods that are dry or semi-moist are typically cooked to partially dextrinize (thicken) the starch. The meat mixture may be cooked unevenly and tinted red in half of the batch and white in the other in order to mimic the marbled appearance of real meat. Foods that are semi-moist must be stabilized in order to maintain the right level of moisture in both their dry and semi-moist components.

In order to produce a specific product, such as biscuits, kibbles, meatballs, patties, pellets, or slices, dry or semi-moist foods may be extruded under high pressure through a machine having orifice plates. Gelatinizing and expanding the mixture is an alternative to extrusion. Red and white meat mixtures are extruded together and cut into pieces to create marbled meat.

Content Menu

Related Products