Seasonal Evolution (2009).
Much has been said about krill meal seasonal evolution on its lipid content. Tharos research has tried to demystified the prevalent concept that several processing krill meal processing layouts can yield either low or high fat contents on the resulting krill meal. Tharos’ research shows that it is only certain processing layouts that can yield low-fat krill meals while others do not, no matter what type of residence time, working temperatures and pressure is used. The supporting material is Tharos’ later 90s/early 2000s work on one krill project and its January – August krill meal quality specifications detailed outline.