Pea-Based Animal Feed Drying Process

The patent applies parameter changes by carefully controlling drying temperature and time parameters to prevent Maillard reactions. The drying process is optimized to maintain temperatures below the threshold that triggers significant Maillard reactions while still achieving efficient moisture removal. This resolves the contradiction by adjusting process parameters to simultaneously achieve high drying efficiency and prevent harmful chemical reactions.

The patent introduces an intermediary approach by using a two-stage drying process where a preliminary drying stage removes free moisture at lower temperatures, followed by a finishing stage at controlled temperatures. This intermediary staging prevents the direct exposure of amino acids and reducing sugars to high temperatures that would trigger Maillard reactions, while still achieving overall drying efficiency.

The patent changes the drying parameters specifically to maintain digestibility while preserving protein content. By controlling temperature and exposure time, the process prevents the browning reactions that would otherwise degrade protein quality and reduce digestibility. This allows the product to maintain both high protein content and high digestibility for monogastric animals.

The patent applies preliminary action by pre-treating the by-product mixture before drying to stabilize proteins and prevent Maillard reactions. This may include adjusting pH or adding protective agents before the drying process, ensuring that when drying occurs, the amino acids are less susceptible to degradation. This preliminary preparation preserves both protein content and digestibility.