Measuring the physical properties and flowability of steam-treated meal

Hydrothermal processing of animal meal has undergone significant development over the last few years aimed at improving meal flowability and reducing bacterial population.

Several methods can be used in laboratories to characterise the physical changes induced by this treatment process, i.e. particle size, Hausner ratio, angles of repose, etc.

As part of a research programme conducted jointly with ACTA, ITAVI, INRA – Nouzilly, ITCF and UCAAB, TECALIMAN assessed the ability of these methods to differentiate between heat-treated meals.