Acronym NA
Category
Aquaculture
Title Development and testing of technology for cleaning process water in salmon and trout dairies Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Robert Wolff Coordinator email robert.wolff@sintef.no
Coordinator institution
NA
Institutions involved
NA - HL.Skjong AS (Norway) ,
NA - MOWI ASA (Norway) ,
NA - Xylem Water Solutions Norge AS (Norway) ,
Start year 2022 End year 2023 Funding (€) € 808,400 Website https://www.fhf.no/prosjekter/prosjektbasen/901763/ Summary "During slaughter, salmon normally bleed out in large soaking tanks with water, and blood water will be a possible source of contamination of the fish. Usually tanks with blood water are drained and cleaned every day when production is finished. If you reduce the amount of organic matter and microorganisms in the blood water, this water can potentially be used over a longer period without the addition of new tempered water.
The large water consumption creates challenges due to capacity limitations at existing treatment plants, and any expansion of capacity is very expensive. Purification and recycling of process water during production will contribute to a reduced need for chemicals and free up capacity for final treatment of the process water.
There are several studies that deal with technical solutions for cleaning process water from the fishing industry and other food industries. These are mainly aimed at the removal of organic and inorganic material before discharge to the recipient, but do not take into account the reuse of the process water in production.
It is likely that quality-deteriorating bacteria and possibly pathogenic microorganisms, such as Listeria monocytogenes , naturally present in seawater, can enter the slaughterhouse together with the fish, and further accumulate in the blood water. Purification of blood water can contribute to improved water quality during soaking, which can reduce the risk of contamination by pathogenic bacteria such as listeria, provide increased quality and extend the shelf life of the fish.
The core technology to be tested is the use of a centrifuge. The effect depends, among other things, on centrifugal force, particle density and size, as well as the composition of the medium to be separated. The feed rate is also crucial, and exceeding the capacity can result in a significant reduction in efficiency.
The choice of purification strategy must take into account the volume of water to be purified, slaughter volume and the desired quality of the purified blood water. The amount of purified water that can be added to the leaching tank is limited by the temperature rise of the blood water during purification, and the volume of purified water relative to the total tank volume. All these conditions will affect the effect and mass balance of the centrifuge, including how much sludge is formed during the water purification.
Due to strict hygiene requirements, the food industry generally has limited possibilities for recycling process water. It is nevertheless indicated that process water can be purified sufficiently to be used in processes where it does not come into contact with foodstuffs. Among other things, it is indicated that defrost water from closed circulation systems in the seafood industry can be recycled without compromising product quality.
Initial tests that have been carried out have shown that the technology was effective in terms of removing particulate material from the blood water, and reduced the content of organic material by approx. 60%. Results from the projects have also shown an average reduction of 60-70% for various indicator organisms.
Main objective:
To develop and test out new technology on a full scale for the purification and reuse of process water from leaching tanks at Norwegian salmon slaughterhouses.
Sub-goals:
1. To prepare a requirement specification and description of the necessary production basis for the technology.
2. To prepare experimental designs and models for carrying out full-scale experiments.
3. Assembling the prototype - construction and functional testing.
4. To carry out full-scale model trials and testing - technology assessment.
5. To undertake re-design and error correction.
The innovation can help reduce energy costs, water consumption and chemical consumption related to handling process water. Purification of blood water has great potential beyond implementation in land-based salmon abattoirs, including on board bluegill boats.
The measure can help to reduce existing capacity challenges for final treatment of process water, which is a known problem at many salmon slaughterhouses, and thus increase production capacity.
Today, approx. 35,000 tonnes of residual raw material from the farming industry that is not used, and the vast majority of this is blood. If it is possible to extract biomass from the blood water, this can contribute to increased value creation if an application is found for this. Today, most of this biomass is released via the slaughterhouses' treatment plants.
A reduction in the infection pressure during bleeding can be an important measure for improved quality, extended shelf life and a safer product. In the long term, this can give the farming industry greater confidence in the market, better food safety and reduce food waste."
Keywords
Trout;
Food safety;
Fish;
Food quality;
Fish quality;
Process efficiency;
Prototype;
Water management;
Water quality;
Slaughtering systems ;
Waste water;
Engineering;
Salmon;
Marine Region
76
Not associated to marine areas
0
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