MANUFACTURING PROCESS AT UNITED MARINE PRODUCTS

United Marine Products is committed to retain the full nutritional value of the raw materials. We monitor manufacturing and exports of fish meal and fish oil considering all the parameters and constraints that need to be followed to maintain the quality of the products. Our team is hard working and committed so as to derive better results from the products.

1. COOKING

The purpose of cooking is to sterilize, coagulate proteins and release lipids intra and extra muscularly retained by raw material. The sterilization is intended to stop the microbiological and enzymatic activity producing the degradation of raw material.

2. PRESSING

The purpose of the press is to squeeze out as much liquid as possible from the solid phase. This is important not only to improve the oil yield and the quality of the meal, but also to reduce the moisture content of the presscake as far as possible, thereby reducing the fuel consumption of the dryers and increasing their capacity.

3. DECANTER, CENTRIFUGE AND EVAPORATOR

To separate solids from liquid by centrifugation is a standard operation in many industries including the fishmeal and oil industry. With the development of centrifuges that can handle materials with high contents of solids and at high rates of throughput, it is now possible to use decanters instead of presses to separate the solids from the liquid in cooked fish.

4. DRYING

The purpose of the drying process is to convert the wet and unstable mixture of presscake, decanter sludge and concentration into a dry and stable fish meal. Drying of fishmeal cakes is intended to reduce the moisture of non-aqueous material to such level that water does not allow the growth of microorganisms. This level shall also be sufficiently low to prevent chemical reactions likely to occur.

5. SIEVING SCREENING

Before milling, the fishmeal should pass another vibrating sieve and magnet to remove extraneous matter, like pieces of wood, cloth, fish hooks, and nails, which might still be present. Sieving in fishmeal is used to separate large foreign particles from suspensions, usually suspensions involving solid materials. A sieve is a utensil that is a mesh placed over a frame. Sieves work because large particles cannot fit through the holes in a sieve, but small particles can.

6. ADDING ANTIOXIDANT

Reactive fish meals are "stabilized" by means of antioxidant immediately after manufacture, and may be stored in bulk or shipped as soon as they are cooled. The amount of antioxidant required for avoiding undue heating depends on the degree of reactivity of the oil (lipid unsaturation), and varies with fish species At this stage, adding antioxidant just after it has been produced stabilized fats in fishmeal. Antioxidants are chemical compounds inhibiting self-oxidation.

7. MILLING

The purpose of milling is to facilitate uniform incorporation in feeds. A properly milled meal has an attractive appearance and is readily mixed into feed rations which require homogeneous blending. During this basic operation, the reduction of the particle size is sought for thereby the parameters for particle size distribution should be evaluated.

8. COOLING

At this stage, the purpose is to reduce greatly the temperature of the product in order to stabilize a series of chemical, physical-chemical and biological reactions that usually occur during the process. That is why the output temperature of the product shall be controlled.