Oil fish

The oil of fish is a Huile obtained starting from the biological Tissus of the fish fatty.

The Cod-liver oil was used like a food Complément, given like tonic to the children in particular in France until in the years 1960.

The principal uses of the fish oil are the following:

human Food
Drug company
Food of the animals of breeding
Food of the pet
Aquiculture
Work of the Leather (Tannery, Chamois-leather factory)
Chemical industry of specialities (fine chemistry and Parachimie): products of sealing, paintings, Varnished industrial, lubricating, produced damp-proof, soaps, wax of candle…

Method of production

The factories which produce fish oil, also produce fish meals. Most of oil and of the flours are produced by the method of pressing wet.

The principal stages of this Processus are described below.

Cooking of fish for to coagulate the proteins and thus to release the water and the oil which are bound to them,
Pressage of the coagulat to separate two phases:

a Solid phase (the “cake”), containing 60 to matter 80% dries (proteins and osseous matter) not containing more oil,
a phase Liquide (the “liquor”), containing the water and the remainder of the solids (oil, dissolved proteins or in suspension, vitamins, minerals).

Decantation and Centrifugation of liquor, to withdraw the major part of the impurities and to keep from it the crude oil which is stored in barrels.

Water containing proteins is concentrated in evaporators multi-effects and the concentrate is closely mixed with the cake, which is then dehydrated generally in a drier with double-stage. The dry material is ground in the form of flour, then stored in bags or in bulk.

References

Random links: