H\u00e9\u00f0inn\u2019s engineers have pioneered a new approach, developing the company\u2019s H\u00e9\u00f0inn Protein Plant (HPP), combining simplified operation with some highly promising results in terms of energy efficiency, manpower needed to run the system, the physical footprint of the installation and outstanding product quality.<\/p>\n
In simplifying the fishmeal production process, H\u00e9\u00f0inn\u2019s engineers have moved away from the conventional process, replacing the complex liquid stage of the fishmeal cycle with a two-stage drying process, which serves to cut down on the number of components, process tanks and control parameters<\/p>\n
According to H\u00e9\u00f0inn\u2019s managing director Ragnar Sverrisson, the prime factors in the quality of the fishmeal and fish oil are freshness and type of raw material, but the type and quality of the processing plant is no less important in delivering high grade products.<\/p>\n
\u201cSmooth and gentle mechanical handling during transport, pumping and heating of the raw-material are essential to ensure uniform product quality. These are some of the key attributes of the HPP process. During the process, heating surfaces are kept under 110\u00b0C to avoid scorching the raw material,\u201d he explained.<\/p>\n
\u201cIn recent years one of the most challenging topics in the fishmeal and fish oil industry has been renewability and environmental impact, use of natural resources and release of gases and waste water. In this regard, the HPP process stands out. Less energy is used, and since the process is relatively simple, equipment is efficiently covered and suction applied where needed, with the result that there is little or no odour in the plant facility. The steam generated in the first drying stage is condensed in the process and pumped away as liquid. Only the moisture that evaporates in the second air drying step needs to be condensed in a scrubber.\u201d<\/p>\n
Ashore and at sea<\/strong><\/p>\n HPP systems have since been installed both ashore and at sea, with consistently positive results.<\/p>\n \u201cThe first HPP system was fitted on board S\u00f3lberg<\/em> \u00d3F-1, which started fishing in 2017,\u201d explained Ragnar Sverrisson.<\/p>\n Factory trawler S\u00f3lberg<\/em>, built for Siglufj\u00f6r\u00f0ur fishing company Rammi to replace a couple of older trawlers, has now been operating its HPP system for almost four years, and over that time some valuable lessons have been learned by both H\u00e9\u00f0inn\u2019s staff and the fishing company. To begin with some adjustments and modifications were needed \u2013 as is nothing unusual with a new vessel working with a new production system.<\/p>\n \u201cAs the first customer for HPP operations at sea, we experienced various minor problems to start with. However, we worked very closely with H\u00e9\u00f0inn\u2019s experts on solving issues that arose, and we have been very satisfied with their skills and helpfulness,\u201d said Rammi\u2019s managing director \u00d3lafur Marteinsson, commenting that S\u00f3lberg\u2019s<\/em> fishmeal and fish oil production has been a profitable option, as only two of the crew are needed to operate the plant, which can cope with 50 tonnes of raw material every 24 hours.<\/p>\n He added that last year, after a time-consuming process, the fish oil produced on board was certified for human consumption, which has boosted the profitability of S\u00f3lberg\u2019s<\/em> production, while the freshness of the raw material passing through the HPP installation results in an exceptionally high quality fishmeal, with a 62-67% protein content. Production is all sold to customers in Iceland.<\/p>\n According to \u00d3lafur Marteinsson, S\u00f3lberg\u2019s<\/em> trips are usually around 30 days, and storage space tends to fill up towards the end of a trip.<\/p>\n \u201cOne lesson we have learned is not to underestimate the production capacity of the HPP,\u201d he said.<\/p>\n \u201cIf we were looking at commissioning a new trawler, we would allocate a more generous storage space,\u201d he said.<\/p>\n Since the HPP installation on board S\u00f3lberg, the same systems have been fitted to factory trawlers Ilivileq, Berlin, Kirkella<\/em> and Emeraude<\/em>, all commissioned in the last few years.<\/p>\n As well as seagoing systems, H\u00e9\u00f0inn has supplied shore-based installations for a variety of production patterns, including for processing shellfish waste in the USA, and an HPP system for handling salmon production waste supplied to Faroese producer Havsbr\u00fan. Now H\u00e9\u00f0inn has also delivered an HPP system to Norwegian processor Gr\u00f8ndtvedt Nutri, which has just started production, working with substantial volumes of herring and mackerel offcuts from the Gr\u00f8ntvedt factory\u2019s primary production of salted and marinaded products. The meal and oil production means that raw material is 100% utilised into fresh oil and 70% protein LT-meal and the HPP system is designed to cope with a constant round-the-clock flow of raw material during the heavy winter season, processing 300-350 tonnes per day of raw material left over from the main factory\u2019s production.<\/p>\n \u201cThis installation is definitely a seal of approval for H\u00e9\u00f0inn,\u2019 Ragnar Sverrisson said.<\/p>\n","protected":false},"excerpt":{"rendered":" With a great deal of experience behind them in\u00a0supplying and servicing\u00a0\u00a0systems to produce fishmeal and oil both ashore and on board fishing vessels,\u00a0most fishmeal factories operating in Iceland have benefitted from the company\u2019s expertise.<\/p>\n","protected":false},"author":2,"featured_media":5317,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16],"tags":[],"sponsor":[],"class_list":["post-5316","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-processing-refrigeration"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts\/5316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/comments?post=5316"}],"version-history":[{"count":1,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts\/5316\/revisions"}],"predecessor-version":[{"id":5318,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts\/5316\/revisions\/5318"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/media\/5317"}],"wp:attachment":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/media?parent=5316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/categories?post=5316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/tags?post=5316"},{"taxonomy":"sponsor","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/sponsor?post=5316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}