Fish Oil Production ( MUS-BAY FISH OIL FACTORY )

  • FE 467 FOOD ENGINEERING DESIGN-2

  • Supervisor:

  • Prof. Dr. Mustafa BAYRAM

  • Fatma ATALAY

  • Mehmet Ali BACANAK

  • Tülay BAYIR

  • Ömer BEDDUR

  • Songül ÇÖREKÇİOĞLU

  • Rukiye ŞEN

  • MUS-BAY FISH OIL FACTORY

    Fish Oil Production

  • INTRODUCTION

  • ENTERING THE AMOUNT OF RAW MATERIALS:15,167 kg/h

  • THE RESULTING FISH OIL PRODUCT : 1500 kg/h

  • THE RESULTING FISH MEAL PRODUCT : 1127.52 kg/h

  • THE NUMBER OF EMPLOYEES : 102

  • THE NUMBER OF SHIFT: 2

  • RUNNING TIME : 300 DAY

  • SYSTEM : DAY/ CONTINUOUS

  • TOTAL CAPACITY : 23,017 TON/YEAR

  • CLOSED AREA : 10,030

  • TOTAL AREA : 23,150

  • AIM OF PROJECT

  • Production of fish oil and fish meal from fish

  • At a capacity 23,017 ton/year

  • High quality and healthy production fish oil

  • FLOW CHART OF FISH OIL

  • RAW MATERIAL

  • Fish caught for fish meal and fish oil production.

  • It must transport to factory immediately.

  • COOKING

    PRESSSING

The liquid is squeezed from the solid phase remove as much liquor higher oil yield .

  • PRESSSING

  • The liquid is squeezed from the solid phase remove as much liquor higher oil yield

  • DECANTER

  • Seperate the solids from the liquid in cooked fish.

  • CENTRIFUGE

  • The centrifuge is oil and water phase is seperated into oil and stick water.


Sunumunu bizlerle paylaşan Fatma Hanım özellikle öğrenci kardeşlerimize ışık tutması amacıyla paylaştığını belirtti. Bize de kendisinin bu notunu iletmek görevi düştü.

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