Fishmeal and fish oil are made by processing raw materials in a cycle that includes cooking, processing, extraction, and drying. The only byproduct created during the manufacture of fishmeal and fish oil is steam. In actuality, the product is made of all raw ingredients, although the majority of them are damp. To guarantee that final product parameters adhere to set nutritional and contaminant range standards, processing is done under strict quality control procedures. The nutritional value of the raw material must be preserved as much as possible for the procedure to successfully transfer it to the finished fishmeal and fish oil product.
A fish oil frying machine processes fresh fish at a temperature of 85°C to 90°C to coagulate the protein and separate out some of the oil. The microbes are simultaneously rendered inactive by this mechanism. The inactivation of bacteria can be increased and spoiling prevented by using clean transmission and storage equipment, short storage times, and low temperatures. A relatively low temperature also stops the fish’s enzyme activity, preventing rotting in another way. Afterwards, the cooked fish is sent to a screw press, where the juice is extracted and the fish is crushed into cakes before being moved to a dryer.
After being squeezed, the juice is passed through a decanter to remove any leftover solids, followed by a centrifuge to separate the oil and produce thick fish juice. After that, the fish juice is concentrated and evaporated. The fish cake and thickened fish juice are then combined in the dryer. Coils are typically seen inside of dryers, where hot steam is introduced. In order to keep the moisture content of the dried fish cake to only 10%, these coils can control the temperature up to 90°C (the steam temperature is controlled by its flow rate). Low-temperature dryers work at a relatively low temperature, such as indirect steam dryers or vacuum dryers.
A specific filter will be used to remove the oil-soluble contaminants from the fish oil after purification and other procedures to separate out more solid impurities. It creates transparent, odorless fish oil for medicinal or nutritional products, such as fish oil capsules, following other more complex processing steps.
Post time: Dec-12-2022