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Low Temperature Steam Drying

Three stringent requirements for high-quality fishmeal processing: fish freshness, fast and low temperature drying, cooling before packaging.

Fish freshness: Fishing fleets have a modern cooling system that ensures fish freshness. In the shortest possible time, the use of large and progressive production equipment, can quickly and a large number of fish to make fish meal.

Fast and low temperature drying process (two-stage drying process): The first stage is steam drying, because the steam system is operating under the low pressure state, its operating temperature is lower than the general so-called dish drier in Celsius 30 degrees, very effective to maintain the high digestibility of fishmeal. The second stage uses the indirect hot air drying system to make fishmeal quality leading other fishmeal plants.

Proteins at elevated temperatures will change their amino acids structure. In practical applications, the digestion rate of fishmeal is decreased. In the traditional process, to the last step of drying, there is not enough humidity to protect the protein, so heating can cause the temperature to continue to rise, protein will produce coking phenomenon and damage. In order to avoid protein damage, in the production process, the use of two-stage indirect hot air drying treatment method, rather than the conventional direct fire drying system. This is the key point to keep the fishmeal high rate of digestion. In poultry, salmon, mink and shrimp farming has been confirmed, the use of the same fresh raw materials, this treatment, than the conventional steam drying system produced by the fish meal, in vivo can increase the digestion rate of 2%.