1st Nordic Drying Conference - NDC'01, Trondheim, Norway, June 27-29, 2001

INTERACTION BETWEEN MECHANICAL AND THERMAL DE-WATERING PROCESSES IN VIEW OF PRODUCT QUALITY, PRODUCTION YIELDS AND OPTIMUM ENERGY CONSUMPTION. Rasmus Gundersen Alfa Laval AS, P.O.Box 235, NO-4349 Bryne, Norway E-mail: rasmus.gundersen@alfalaval.com Keywords: Reduction processes, energy profiles, environment and quality aspects ABSTRACT Due to the relatively high degree of de-watering, the energy picture of marine species reduction processes maintained a high momentum in recent decades. Although maximum capacity concerns are still being preferred by some main producing communities, energy and environmental aspects are becoming more and more crucial when evaluating the constantly changing economical picture. From nature side being soft and fragile by consistence, marine protein resources, whole fish or by-products, must be handled very gentle mechanically, but at same time processed as quickly as possible. Heat sensitivity also greatly limits temperature and time relations. Hence; to obtain the best possible result, the process has to be balanced and optimised with respect to many different parameters. In order to exemplify some previous developments, this presentation is based on a technological review of last 2 decades of the global fish meal industry with particular attention to the Norwegian processing community.

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