Acronym NA
Category
Seafood Processing
Title Technology for automatic sorting of dried fish 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 Stein-Kato Lindberg Coordinator email stein-kato.lindberg@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA - Berg Seafood AS (Norway) ,
Start year 2021 End year 2023 Funding (€) € 101,100 Website https://www.fhf.no/prosjekter/prosjektbasen/901695/ Summary Dried fish is currently sorted by dried fish wreckers into 20 different quality groups, and roughly sorted into three main groups. This is time-consuming manual work. Wreckers can have major challenges when assessing the quality of dried fish. Quality defects in dried fish (frost damage and blood) can be difficult to detect and the defects only become apparent when the fish has been sorted and drained. In practice, this means that the errors are first registered with companies and customers who further process the fish.
The industry has demanded technology to automate this process across quality groups, with a focus on blood in fish muscle, frostbite, mucosa, as well as basic quality.
It is interesting to test whether this new technology (based on hyperspectral imaging) can also be used to assess quality parameters on dried fish, with the main focus on blood and frost damage in the fish. If this is possible, it can be considered to be used as a reference tool for the industry, when scrapping dried fish.
Main objective:
To develop a fast and non-destructive method for automatic quality sorting of dried fish.
Sub-goals:
1. To test whether hyperspectral imaging can be used for automatic quality assessment of dried fish of known quality across the quality classes.
2. To adapt and calibrate the technology for automatic quality assessment regarding blood in fish muscle and degree of frostbite.
3. To test possibilities for sorting dried fish on the basis of color of the skin, degree of mucoso, shape and color of the skin and basic sorting into quality groups ( prima , second and wreck ).
4. To carry out cost/benefit analyzes for assessments of the profitability of implementing the technology in commercial operations.
Keywords
Fish;
Fish quality;
Engineering;
Prototype;
Process efficiency;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
