Low-Temperature Cutter for Semi-Moist Carnivore Feed
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Solution Overview
Problem
Carnivorous pets, such as dogs and cats, often receive inadequate nutrition, leading to increased susceptibility to metabolic diseases due to a lack of appropriate high-protein, low-carbohydrate feed options, and there is a need for nutritionally acceptable snacks that are well-accepted by these animals.
Innovation Solution
A method for producing a semi-moist feed product involving the use of a cutter to process meat and other ingredients at low temperatures, without heat, to create a feed pre-product with a moisture content between 30% and 60% by weight, which is then formed into a semi-moist product with a moisture content of 15% to 50% by weight, using a screw former and potentially adding cooling elements to achieve a homogeneous texture and high acceptance among carnivores.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If heat is used during shaping of feed pre-product, then shaping efficiency is improved, but texture softness and nutrient retention deteriorate
Solution Approach 1:
The invention changes the temperature parameter from conventional heating to low-temperature range (0°C to 30°C), specifically maintaining ingredients at or below +25°C during cutting and shaping. This parameter change preserves protein structure and cell integrity, producing the desired soft texture while still achieving efficient shaping through the cutter mechanism.
2Duration of action of stationary object
If moisture content is reduced below 30%, then shelf life is improved, but texture softness and acceptability deteriorate
Solution Approach 1:
The invention optimizes the moisture content parameter to a specific range of 30%-60% in the feed pre-product, which maintains both texture softness and adequate shelf life. This parameter optimization balances the competing requirements of palatability and storage stability without requiring extreme drying conditions.
3Strength
If protein is extensively whipped up by cutter, then texture softness is improved, but processing time increases
Solution Approach 1:
The invention applies preliminary action by pre-chilling the meat ingredients to 0°C to +25°C before cutting. This preliminary cooling prepares the protein structure for more efficient denaturation and whipping during the cutting process, achieving the desired soft texture while reducing the actual cutting time required compared to processing warm ingredients.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in a semi-moist feed product with a soft texture and high acceptance among carnivores, retaining nutrients and offering a nutritionally favorable composition with a high meat content, which is readily eaten and has a long shelf life, maintaining its texture and moisture content during packaging.
Implementation Method 1
the cell structures are broken up and proteins are denatured, and structures are formed such as are formed when egg whites are beaten, for example
Implementation Method 2
the cuttered feed pre-product is formed into a semi-moist feed product without the use of heat
Implementation Method 3
the formed feed pre-product is dried until a moisture content of between 15% by weight and 50% by weight, in particular between 20% by weight and 40% by weight, is reached
Data Source
Figure 1
AI summary
The invention relates to a method for producing a semi-moist animal feed product. The invention also relates to a semi-moist animal feed product obtained by means of the claimed method, to the use of the claimed semi-moist animal feed product as feed for carnivorous animals.