• Energy Intensive Industry – high thermal and electric loads
• High Energy Costs, especially in Alaska
• Power Reliability – power outages can result in lost revenue due to spoiled products
• Food Safety – hot water used for plant sanitation
Reciprocating engines, with a power size range of 30kW–8MW, generate engine jacket heat from 180-200°F, and exhaust heat at around 1200 °F. Industrial turbines, with a power range from 1-20+ MW, generates heat from 900-1100°F. This heat can be recovered and used to heat or cool products in a variety of food processing steps such as:
• Pressurized steam at a temperature of around 250º F (121º C) is used in retorts during the canning process (Oregon State University)
• During drying, temperature and humidity levels must be strictly controlled
• Steam heated cookers are used to cook raw fish before they are pressed for marine oil. Steam reaches temperatures around 200º F. (Responsible Fisheries)
Seafood Canning:
Seafood is brought in from the ocean after being caught, and is cleaned. Often, the skin and bones are removed. The seafood is chopped into very small pieces, and is placed into cans, which are sealed. The cans pass through a retort, which cooks the cans in a pressurized steam chamber. Upon removal from the retort, the cans are quickly cooled to prevent overcooking. (Oregon State University)
Salting:
Fish are washed, headed and eviscerated, split or filleted, and then excess fat is trimmed. These fillets are lain in large plastic tubs, with layers of salt placed between them. The salt flavors the fish, and helps in preservation by dehydrating it. Fish are allowed to sit in these tubs for 8-14 days. (Responsible Fisheries)
Smoking:
Fish may be salted before it is smoked, as described above. Smoke is produced in an electric kiln using a smoldering sawdust fire. The smoke is often produced at a site away from the fish and then piped to them. The fish are hung and smoke is allowed to pass over the fillets. Most fish is cold smoked. Cold smoking reaches temperatures of only about 93º F (34ºC) and helps to preserve the fish, although does not completely cook it. Hot smoking allows fish to reach temperatures of 140º F (60º C) and completely cooks them. (3Men Fish Smokery)
Drying:
Fish are hung in a kiln to be dried. During the drying process, temperature and humidity must be strictly controlled to prevent spoilage and to control quality. Optimal conditions are 86º F (30º C) with a relative humidity of 65%. (3Men Fish Smokery)
Processing Marine Oils:
Raw fish is conveyed through a steam-heated cooker that reaches temperatures of 194º-203º F (90º-95º C). The fish are pressed, and the liquids are recovered. The oil is separated from the water and any aqueous materials. The wastewater and soluble materials are mixed back in with the pressed fish material. This mixture is dried to create fishmeal. (Responsible Fisheries)
National Fisheries Institute
NFI Annual Meeting - October 28-31, 2004
International West Coast Seafood Show - October 31-November 2, 2004
NFI's 2005 Technical Conference - January 31-February 3, 2005
N/A
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