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9.5.1. Wet reduction/rendering process
Unit 9 - Fish meal and fish oil
9.5.1. Wet reduction/rendering processWet rendering is a system which leaves a high amount of moisture in the product, until, or if, it is to be dried. This process used primarily for fatty fish (menhaden, herring, pilchards, anchovy, sardine etc., which are caught specifically for fish meal production) or offal contains high fat content, where simultaneous production of fish mea and fish oil is envisaged. This process is continuous rather than batch process and is particularly suitable for large scale operation.
The essential steps are as follows:
- Grinding or hashing of large fish
- Cooking and heating usually with steam
- Pressing to squeeze out water and oil
• The liquid portion is known as press liquor and is passed through ascreen to remove solid particle of fish which are then return to the solid portion called press cake which contains about 50-55% moisture and 3-4% oil
- Fluffing out of press cake
- Drying the press cake to a moisture level of 10%
- Grinding and packing the dried meal
Advantages and disadvantages of Wet reduction process
Last modified: Monday, 16 July 2012, 6:05 AM