Factors affecting the spraying effect after liquid enzyme preparation and solutions

Enzyme preparations have become widely used across various sectors of the feed industry. As global feed production continues to grow, energy raw materials are becoming increasingly scarce. The use of enzyme preparations not only helps save energy but also reduces the need for environmentally harmful feed additives. However, despite their benefits, there are still several challenges in the application of these preparations, particularly with regard to the stability of solid enzyme products under high temperature and humidity conditions, which limits their broader usage. Currently, feed companies often apply liquid enzyme preparations by spraying them onto the surface of pellets after granulation. This method helps prevent the denaturation of enzymes and loss of activity. However, many factors can affect the effectiveness of this spraying process. This article explores several key factors that influence the performance of liquid enzyme sprays and offers practical solutions to improve their application. 1. Several Factors Affecting the Spraying Effect of Liquid Enzyme Preparations 1.1 Impact of Pellet Feed The size and surface texture of the feed pellets play a significant role in how well the liquid enzyme adheres. Smaller pellets have a larger surface area, which enhances absorption. However, a smoother surface may reduce penetration but also minimize dust generation. Expanded feed pellets, which have more internal voids, are better at absorbing liquids, improving the overall efficiency of the spraying process. 1.2 Impact of Liquid Enzyme Preparations The storage conditions, biological properties, dosage, and potential precipitation of the liquid enzyme can all influence its effectiveness after spraying. 1.2.1 Storage of Liquid Enzymes Proper storage is crucial for maintaining enzyme activity. Studies show that low-temperature storage (around 4°C) preserves enzyme activity well. However, temperatures below -20°C can cause crystallization, while temperatures above 25°C reduce shelf life. At 40°C, enzyme activity can drop by over 10% within a month. Direct sunlight also negatively affects enzyme stability. 1.2.2 Biological Characteristics of Liquid Enzymes Different types of liquid enzymes, such as phytase, xylanase, cellulase, mannanase, galactosidase, and complex enzyme preparations, vary in origin, properties, and fermentation processes. These differences mean that each requires specific pH levels, stabilizers, and preservatives. Especially in compound enzyme products, stability is critical. Therefore, it's important to consider the storage conditions and compatibility when using enzymes from different manufacturers. 1.2.3 Dosage of Liquid Enzymes In practice, the typical dosage ranges between 100–200 mL per ton of compound feed. Too much can cause clumping, while too little may result in uneven distribution, both of which reduce the effectiveness of the enzyme. 1.2.4 Precipitation in Liquid Enzymes Some liquid enzymes may develop soluble precipitates due to processing techniques. These particles can clog spray nozzles and pipelines, affecting the spraying process. Filtration is necessary to avoid blockages and ensure smooth operation. 1.3 Impact of Post-Spraying Equipment The performance of the spraying equipment significantly affects the outcome. 1.3.1 Spray Pressure and Nozzle Design The pressure of the spray influences droplet atomization and uniformity. Low pressure leads to poor atomization, while high pressure may cause droplets to stick to the walls of the mixing chamber, resulting in uneven coverage. The nozzle design must be optimized based on the movement of the pellets inside the mixer. 1.3.2 Atomization Efficiency The efficiency of liquid atomization depends on the nozzle structure, number, and placement. Adjusting the nozzle aperture can enhance spray uniformity, ensuring even distribution of the enzyme on the feed pellets. 1.3.3 Placement of the Enzyme Storage Tank The location of the enzyme tank should be carefully considered. Some manufacturers place it on the same floor as the nozzle, requiring attention to temperature control. Others place it in a central control room, where insulation and pest control measures are essential to maintain product quality. 2. Methods to Improve the Application of Liquid Enzyme Preparations 2.1 Enhancing the Quality of Liquid Enzyme Preparations Advanced technologies like ultrafiltration and microfiltration are being increasingly used in the production of liquid enzymes. These membrane separation techniques help remove impurities, sterilize, and concentrate the enzymes, enhancing their stability and clarity. By using these methods, manufacturers can produce higher-quality liquid enzyme preparations that perform better in real-world applications. 2.2 Improving Stability with Stabilizers Adding stabilizers is an effective way to enhance the shelf life and performance of liquid enzymes. Common stabilizers include preservatives, polyhydroxy compounds, edible gums, salts, and amino acids. These substances help protect the enzymes from degradation caused by microbial growth, pH fluctuations, and other environmental factors. 2.3 Ensuring Proper Storage Conditions Liquid enzymes should be stored in a controlled environment, away from direct sunlight and extreme temperatures. A dedicated storage area with proper ventilation and temperature regulation is essential to maintain product quality. In winter, antifreeze measures should be taken, and in summer, cooling systems may be needed to prevent overheating. 2.4 Key Considerations During Use When using liquid enzymes, it’s important to purchase in small quantities, follow a first-in-first-out policy, and use the product within 1–2 days after opening. Maintaining clean equipment, regularly checking nozzles and filters, and cleaning tanks are also essential steps to ensure consistent and efficient application.

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