Before the fish meal is dried, the raw materials are pressed to recover oil and to reduce the amount of water, which facilitates the drying process. This water loaded with protein is discharged directly into the WWTP and therefore requires its decluttering.
Installing nano filtration unit will reduce the amount of BOD and, as a result, the purified water discharged into the pipeline will improve the performance of the WWTP. In addition, the company estimates the addition of at least 30% concentrated protein which will allow the production of high quality fish meal.
In a sardine processing facility, defrosting was achieved through placing the crates under water nozzles to accelerate the defrosting process, then placing the material in cold rooms set to 0-4 degrees for one day. Adopting and installation of Aerosol technology or ultrasonic humidification technology for defrosting provides faster defrosting process, eliminates the need for water, and improves the quality of the sardines.
Oil released during cooking of Tuna was drained to the wastewater network, increasing the load on the wastewater treatment plant, and decreased it performance. Installation of recovery bins under each tuna cooker facilitated recovery of the oil, which with some further processing can be sold in the form of fish oil.
This seafood company had siginficant loss of material in the form of non-complying shrimps and shrimp shells. With the support of the development department of the company, the company is testing the production of breaded shrimps to utilize the non-complying shirimps in a value added product.
This seafood company generates quantities of material loss in the form of shrimp shells, that are currently disposed off. The company is testing a measure to convert those shells into bisques for human consumption. That measure would valorize over 200 tons of waste annually.