Processing Layout (2003).
Canned and frozen krill meat’s processing follows a complex layout in relation to the processing specifics rather equipment complexity. On-Board krill meat processing adds peeling, thermal, cleaning and separation steps spread-out on different segments. Specific temperature, pressure, UV and water cleaning, as well as several other sanitary concepts separates an excellent from a poor-market end-product. While canned ends through a regular canning process, frozen meats are placed on freezing pans which, if freeze promptly towards a target of -40 o C (minus) temp at the center of the block, freshness and highest quality conditions are assured. This report covers on-board processing developed by Tharos as well as quality and nutritional information of resulting krill meats.