New Processing Technology For Greater Efficiency

New Processing Technology For Greater Efficiency

One of the most outstanding challenges of the food industry, involving the primary industry of extracting with the food industry, is the widespread use of caught fish.

Thus, freezer ships initially mutated with more and more technology until unexpected degrees of efficiency were reached.

The incorporation of Baader equipment into the first factory ships in the 1970s was optimizing the process. With noisy, heavy machines, large water consumption and preventive and corrective maintenance that requires one or two technicians on board with 30% fish performance, not only environmentalists but industrialists have a lot to talk about. left. The processing time and yield were worlds different compared to the capable hands of experienced plant workers on the ground.

Technology advanced, yield increased, the water required to process each fish was significant reduced, electronic cards were incorporated, and mechanical mechanisms that required extensive maintenance due to wear and tear were reduced. The technology was established in equipment that can process up to 50 fish per minute with low consumption and with “live” fillets of the same size, calibrated and peeled, ready for minimal modification and available for interleaving tables. Is.

Very high yields were achieved with less cost and maintenance, lower consumption and greater speed, making the process and final quality of the product more efficient.

But that was not all. Even the yields were not comparable to those of experienced filetists who (by time of year) reached about 48% utilization of the fish.

Thus, the mincemeat was born, a processor that Bader uses on the board, from waste, all the musculature that resides between the spines. Thus, reaching the one percent that has not yet reached the workforce on the land.

Today, from tail fish processing food technology, it aims at the integral use of fish and the recovery of by-products, being one of the priorities, maximizing the yield of the catch and thus being more efficient, reducing waste significantly. is to limit. Way to take advantage of the costs involved in possession and up to the norm of 100% of what is captured.

In this sense, there is a European project called Wasabi, in which the Basque Technical Center AZTI participates, where they presented a new method for the classification of fish cut and discarded pieces that would allow better utilization of all parts of the fish and open the door. will allow. For developing “innovative, healthy and delicious” products with all the ingredients. The project, called Head to Tail, has been financed for four years by a consortium of over a dozen companies dedicated to fishing and processing and marketing of fish from several European countries, Spain, Sweden and Denmark, including several Universities and centers are also included . of higher studies.

After a detailed study, it aims to analyze what is done with fish cuts (head, viscera, blood, tail and other parts) that were collected in a single container and therefore marketed only to the food industry. could have been done. Oil, fish meal and even raw material for balanced diet for dog and cat use.

The Waseabi Project Consortium aims to incorporate new technology that sorts by reconstructing a pelagic fish filling line, which now splits and separates the fish into 5 separate clean portions.

This new classification technique allows the separation of various fractions of fish, in addition to plaque, and uses these fractions to produce valuable products, such as hamburgers, aroma or bioactive peptides, oils and hydrolysates.

This technological improvement makes it possible to increase the product yield of these companies: where previously only fish fillets were produced, there are now five other products available that can be used for higher value products. Thus, as an example, this equipment processes fish by forming fillets, mincing and recovering and converting the remaining pre-waste to hydrolyzed products and bioactive compounds and natural supplements such as lipids, proteins to produce novel oils. and converts into mineral fractions. Of these lipids, proteins and mineral components.

It can be applied not only to pelvis, but also to pollock, salmon, hake and herring. These lines of work have been subjected to more than 14 months of testing, resulting in a fish utilization rate of about 96%.

It should be noted that the end station of this equipment generates – as we said in the previous paragraph – three substances, lipids, proteins and minerals, which are the source or raw material for countless other by-products including pharmaceutical, pharmaceutical products Huh. A beauty and preeminent natural bodies supplement based on proteins and minerals with high performance and/or aging nutritional needs.

In this way, mechanical, electronic and food engineering incorporate technology to avoid waste, on the one hand, and, on the other, generate by-products that lead to better quality of life and other specifications in the pursuit of greater efficiency at the factory . There will be raw materials. ships. , from the 30% yield of what was occupied in the 1970s to 96% today.

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