Development of Drying–Grinding–Extrusion Technology for Camel Compound Feeds Enriched with Wormwood

Zhumaliyeva G. Chomanov U. Kenenbay G. Kassymbek R. Boribay A.
October 2025 Multidisciplinary Digital Publishing Institute (MDPI)

Processes
2025 #13 Issue 10

This study investigated the drying–grinding–extrusion processing of camel compound feeds enriched with locally available botanicals. A 2 × 2 × 3 full factorial design was applied to evaluate the effects of infrared drying temperature (two levels), grinding time (two levels), and extrusion screw speed (three levels) on process efficiency and product quality. Moisture calibration was performed using gravimetric reference values. Drying kinetics were modeled with Page and Midilli equations, while specific energy consumption (SEC) and specific moisture extraction rate (SMER) were calculated. Particle-size distribution, extrusion parameters, and extrudate properties (expansion ratio, bulk density, water absorption index (WAI), water solubility index (WSI), hardness, and color) were analyzed. Infrared drying resulted in faster moisture removal and greater energy efficiency compared with convective drying. The Midilli model provided the best fit to drying kinetics data. The results indicate that optimized combinations of drying, grinding, and extrusion conditions can enhance the technological and nutritional potential of camel compound feeds; however, biological validation is required. Limitations: These findings are limited to processing and compositional outcomes; biological validation in camels (in vivo or in vitro) remains necessary to confirm effects on digestibility, health, or performance.

camel , camelthorn , compound feed , grinding , infrared drying , triticale

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LPP Kazakh Research Institute of Processing and Food Industry, Almaty, 050010, Kazakhstan

LPP Kazakh Research Institute of Processing and Food Industry

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