ShouChuang-Leading Continuous Conveyor Belt Dryer Manufacturer For Agricultural Product Since 1972.
Large-Scale Pet Food Drying Solutions for Industrial Factories
Large-Scale Pet Food Drying Solutions for Industrial Factories
1. Comparison of Main Drying Methods
| Drying Type | Hot Air Circulation | Heat Pump Drying | Freeze Drying | Microwave-Assisted Drying |
|---|---|---|---|---|
| Temp. Range | 60-100°C | 40-75°C | -30°C to 50°C | 50-80°C |
| Energy Cost | ¥80-120/ton | ¥50-80/ton | ¥300-500/ton | ¥100-150/ton |
| Moisture Control | Final 8-10% | Final 8-10% | Final 2-5% | Final 6-8% |
| Nutrient Retention | Protein 85-90% | Protein 90-95% | Protein >98% | Protein 92-95% |
| Best For | Jerky/Chews | Low-Temp Baked Snacks | Premium Freeze-Dried | Dehydrated Wet Food |
| Brand Examples | Mars/Nestlé | Blue Buffalo/Biruji | Ziwi Peak/K9 Natural | NetEase Yanxuan |
2. Production Line Setup (10,000 Tons/Year Example)
A. Meat Jerky Line
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Pre-Treatment:
✅ Dicing Machine (10-15mm cubes)
✅ Marinating/Tumbling (2-4 hours) -
Drying System:
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Multi-layer belt dryer (5 tiers, 304 stainless steel)
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Temp. Curve: 75°C (2h) → 65°C (6h) → 55°C (2h)
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Sterilization:
UV + Ozone (FDA 21 CFR 113 compliant)
B. Freeze-Dried Line
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Pre-Freezing:
-40°C flash-freezing (ice crystals <50μm) -
Freeze-Dryer:
Vacuum <30Pa
Secondary drying at 50°C/8h -
Packaging:
Nitrogen-flushed (O₂ <1%)
3. Critical Process Controls
| Parameter | Standard | Test Method | Risks if Exceeded |
|---|---|---|---|
| Water Activity (Aw) | <0.65 (anti-mold) | Aw meter | Salmonella growth |
| Core Temperature | ≥75°C for 30min | Penetration thermometer | Microbial contamination |
| Fat Oxidation | Peroxide ≤10meq/kg | GB 5009.227-2016 | Rancidity |
| Hardness | 50-80N (for dogs) | Texture analyzer | Palatability decline |
4. Case Studies
Case 1: Listed Pet Food Co. (Chicken Jerky Line)
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Equipment:
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12 belt dryers (25m each)
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Natural gas heating (efficiency >85%)
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Performance:
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40 tons/day (9.5±0.3% moisture)
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Energy cost: ¥68/ton
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AAFCO/FEDIAF certified
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Case 2: European OEM (Freeze-Dried Salmon)
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Special Process:
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Ultrasound-assisted brining (↑30% salt uniformity)
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Stepwise freeze-drying (prevents protein denaturation)
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Quality Results:
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Rehydration >95% (3min in warm water)
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Crude protein ≥68%
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5. Cost Optimization
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Waste Heat Recovery:
Gas-gas heat exchangers (save 15-20% energy) -
Smart Control:
Dynamic temp. adjustment via moisture sensors -
Byproduct Utilization:
Use exhaust heat for pre-treatment (e.g., thawing)
6. Equipment Selection Guide
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High-End Products: Freeze dryers (300% premium)
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Mass Production: Heat pump dryers (cost-quality balance)
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Special Needs: Microwave drying for saucy products