Acronym NA
Category
Seafood Processing
Title Vurdering av superkjølingslinjer for hvitfiskfilet - Assessment of super-cooling lines for whitefish fillets 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 Tom Ståle Nordtvedt Coordinator email Tom.S.Nordtvedt@sintef.no
Coordinator institution
NA
Institutions involved
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway) ,
Start year 2010 End year 2011 Funding (€) € 108,218 Website https://www.fhf.no/prosjekter/prosjektbasen/900417/ Summary The project is based on the technological challenges Aker Seafood has had with the introduction of the supercooling line, and has focused on increased efficiency and better raw material utilization for supercooled production. A series of experiments were carried out to uncover alternative production methods for the company's supercooling line. Several different layouts of the line were tested, and the most important conclusion from this work was that an alternative layout to the current production line is recommended. The layout can be based on today's filleting machines and include a conveyor belt from these towards two or more Baader59 units for skinning. The fillets can then be transported on a belt to the existing Skaginn CBC unit. The experiments also gave the following results: 1. The proportion of fillets for fresh use was significantly higher (10%) when skinning in the Baader59 unit than in Skaginn rails. 2. The number of rail faults was significantly higher in Skaginn rails than for the Baader59 unit (more than twice as high). 3. The Baader59 unit could not be used on super-chilled fillets. 4. Weight yield for the various alternative layouts for supercooling lines was fairly even. 5. The need for operators was much higher for the Skaginn line than for the alternatives that involve skinning the fillet in the Baader59 unit before supercooling. 6. Freezing the skin fillet in the Skaginn CBC unit was not a problem as expected. 7. The potential for capacity increase with a relatively simple development of the production line is very large.
Keywords
Whitefish;
Fish products;
Fish quality;
Packaging;
Engineering;
Fish;
Process efficiency;
Marine Region
76
Not associated to marine areas
0
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