Page 45 - FoodFocusThailand No.223 October 2024

SMART PRODUCTION

by the European Pet Food Industry Federation (FEDIAF
2012). Due to the calcium need of the mature dog being เอกสารอ้างอิง / References
100-150 mg/kg body weight/day, 1-5 pieces of biscuits ANIMAL FEED CONTROL ACT, B.E. 2558. The Division of Animal
may be given daily to the small-size dog (1-5 kg body Feed and Veterinary Products Control, Department of Livestock
weight) (Figure 1). Development. http://afvc.dld.go.th/
Mamudu, U., Omeiza, L.A., Hussin, M.R., Subramanian, Y., Azad,
Technology for pet food/pet treat A.K.,Alnarabiji, M.S., Ebenso, E.E., and Lim, R.C. 2024. Recycled
Foods for pets can be processed into wet, semi-moist, and
dried forms, using various technology. Technology for wet eggshell waste in zinc-rich epoxy coating for corrosion protection
pet foods includes sterilization, pasteurization, freezing, of mild steel in a controlled elevated temperature saline
and chilling. Sterilization requires high temperatures to environment. Progress in Organic Coatings. 186, 108025.
inhibit pathogenic and spoilage microorganisms to ensure https://doi.org/10.1016/j.porgcoat.2023.108025.
safety for consumption. The high temperature might have Mintel GNPD. 2024. Database https://portal.mintel.com/
some negative impact on flavor, taste, texture, and some Therdthai, N., Soontrunnarudrungsri, A. and Khotchai, W. 2023.
nutrients. However, the sterilized products can be stored Modified eggshell powder using thermal treatment and its
at ambient temperature with no need for a refrigerator. The
sterilized pet food can be in the form of a can, box, and application in Ca-fortified dog biscuits. Heliyon. e13093.
pouch. By reducing the temperature to pasteurization (not https://doi.org/10.1016/j.heliyon.2023.e13093
above 100 C), the flavor, taste, and texture seem to be Therdthai, N. and Soontrunnarudrungsri, A. 2023. Project Report-
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fresher than the sterilized products. In addition, recently, System for modification of eggshell from hatchery to reduce waste
nonthermal technology such as high-pressure processing and create value of agricultural and agro-industrial products.
(HPP) has been proposed to preserve some raw meat for National Research Council of Thailand (NRCT).
pets. The product is even fresher than ever. However, the Zhao, X., Wang, H., Wang, X and Zhao, X-E. 2024. Sustainable
shelf-life of pasteurized products is shorter and requires
cold storage, regardless of thermal or nonthermal application of waste eggshell as fillers in alkali-activated solid
technology. To extend the shelf-life and maintain freshness, waste-based materials: Varying treated methods and particle
freezing is one of the technologies to be considered for the sizes. Construction and Building Materials. 425, 136040.
preservation of raw meat for pets. However, the storage https://doi.org/10.1016/j.conbuildmat.2024.136040.
temperature has to be consistently controlled at -18 C http://www.fao.or.th
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for the whole shelf-life. Another possible technology for
producing wet pet foods is chilling. Some ready-to-eat and
ready-to-cook products can be prepared with high hygiene
and then reduced temperature and stored at a low
temperature (0-4 C), to slow down microbial growth.
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Although the shelf-life of chilled pet foods is shorter than
that of frozen pet foods, the operating and storage
temperatures are higher and less expensive.
Technology for the production of semi-moist and dried
pet foods includes extrusion, drying, and baking. All of
them are aimed at reducing moisture content or water
activity to inhibit or slow down microbial growth, and
thereby extend the shelf-life of pet foods. Extrusion is the
process of using heat and pressure to cook and shape up
the products. Ingredients in dried powder form can be fed
in and mixed with proper water in an extruder. With high
pressure and temperature, the extruded pet food contains
a porous structure and likely provides crispness
characteristics. Drying is also a process to reduce moisture
content. Heat is applied to enhance water diffusion and
migration, resulting in dried pet food. However, the
supplied heat might degrade texture, color, and nutrition.
Therefore, freeze-drying technology, operated at a low
temperature has been proposed. Water is removed from
the products by sublimation. Then, the color of the freeze-
dried pet food is usually light, while the texture is crispy.
Additionally, nutritional benefits can be claimed from this
technology. For baking, it is generally used when the main
ingredient of pet foods is flour (such as wheat flour, rice
flour, etc.) and the final product is in a bakery category
such as biscuits, pizza, and so on. The shelf-life of semi-
moist and dried pet food depends on their moisture content
and water activity.

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