Pan European Networks - Horizon 2020 - page 153

B
efore fish can be super chilled onboard a vessel, it is
important that they are prepared in such a way that we can
make the most of the super chilling process for the most
effective product benefits. The bleeding and gutting line is
constructed with automatic release chambers. The line itself
places fish after gutting onto the conveyor for grading by species
and weight. This is done on the basis that only fish to be routed to
the by-catch sections need to be specially identified. The capacity
of the line matches the capacity of the bleeding and gutting line
based on a maximum throughput of 60 fish per minute.
After gutting, each fish is imaged, with the species and size
identified. The imaging technology differentiates between cod,
haddock and saithe. The same technology also separates fish into
small, medium and large grades. After imaging, fish can be
separated into six species/size grades to be collected in
approximately 300kg batches in each section of the screw, each
of which is roughly equivalent to one tub in the fishroom.
The bleeding process
The first stage of bleeding begins immediately after gutting, with
the fish on their way to imaging. There they are bled under
pressure for 12-15 seconds, which is assisted with a directed sea
water flow onto the fish. The feed conveyor (the bleeding conveyor)
before imaging is managed so that its speed changes by the
second, which means that the fish are moving constantly as well
as being washed with a directed water flow. The feed belt doubles
as a washing band after gutting. The second stage of bleeding
commences in the first Rotex section, where the cooling process
also starts. The imaging system has already batched 300kg of fish
into the first Rotex section. The time spent in this second bleeding
process is determined by the gutting rate and a minimum time of
12-15 minutes for bleeding. The fish also continue to bleed to an
extent on the cooling section.
The cooling process
The graph illustrates the change in temperature as a fish is
stored in liquid (sea water with added saline element) at -4°C,
which demonstrates the low possibility of freezing and
consequent damage.
Cooling the catch starts immediately with the second bleeding
stage in the first Rotex section. The cooling process takes place in
the three Rotex sections with powerful circular water flow, via heat
exchange and with air pumped past the fish. This ensures
constant movement and fast cooling that speeds up heat removal
from the fish. The cooling itself is managed by computer and is
achieved by interweaving the heat exchange, the glycol
refrigeration agent and salt. The fish leave the bleeding tank and
are transferred to a pre-cooling tank before going to the super
cooling section where the aim is to bring the temperature of the
fish down to -1°C. After that, the fish are ready for extended
storage in the fishroom at -1°C without the need for ice.
Management system
The touchscreen management system allows full control of the
entire process, the fluid (sea water) temperature, the Rotex rotation
rate and the salt level. Up to ten different modes can be pre-set for
different species and grades of fish. This makes it easy to go for the
options depending on conditions, based on previous experience.
Further information can be obtained from development manager
Albert Högnason on 00 354 897 6793.
Ingólfur Árnason
Owner and CEO
Skaginn HF
te l :
+354 430 2000
mob :
+354 897 1403
It is now possible to prepare fish for super chilling in a fast and effective way, even
while still out at sea, thanks to Skaginn 3X’s new system
All in one
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S O C I E TA L C H A L L E N G E S : E N V I R O N M E N T
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