Minimizing and adding value to seafood processing wastes

Date

2016-10-01

Author

Alkaya, E.
Demirer, Göksel Niyazi

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This study investigated waste minimization and recycling opportunities in a seafood processing industry. An environmental performance evaluation was done to benchmark performance of the company with published data including Best Available Techniques (BATs) determined by The European IPPC Bureau (EIPPCB). Four broad objectives were set improving the resource efficiency and adding value to solid wastes/by-products. 18 different techniques/measures for reducing waste and adding value to the by-product were identified. Three of the techniques/measures were selected and implemented within the company. Specific water consumption decreased 65% and 77% in anchovy thawing and gutting processes, respectively. Because anchovy is the major product of the company, total water saving was 45.0%. Annual total water saving was estimated to be 29,002 m(3). The water recycling system introduced in the gutting process enabled t production of valuable fish oil/grease by-product. Payback period for the implementations was estimated to be 1.6 years. This study demonstrated that environmental and economic benefits can be obtained in the Turkish seafood industry. (C) 2016 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

Subject Keywords

Anchovy , Fish processing, Water saving, Waste minimization, Recycling

URI

https://hdl.handle.net/11511/57509

Journal

FOOD AND BIOPRODUCTS PROCESSING

DOI

https://doi.org/10.1016/j.fbp.2016.07.003

Collections

Department of Environmental Engineering, Article

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Citation Formats

E. Alkaya and G. N. Demirer, “Minimizing and adding value to seafood processing wastes,” FOOD AND BIOPRODUCTS PROCESSING, pp. 195–202, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/57509.