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.

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Protected files:

Frozen Krill Meat Quality Parameters.pdf

Frozen Krill Meat-Nutritional Aspects.pdf

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