• FE 467 FOOD ENGINEERING DESIGN-2

• Supervisor:

• Prof. Dr. Mustafa BAYRAM

• Fatma ATALAY

• Mehmet Ali BACANAK

• Tülay BAYIR

• Ömer BEDDUR

• Songül ÇÖREKÇİOĞLU

• Rukiye ŞEN

• MUS-BAY FISH OIL FACTORY

  Fish Oil Production

• INTRODUCTION

• ENTERING THE AMOUNT OF RAW MATERIALS:15,167 kg/h

• THE RESULTING FISH OIL PRODUCT : 1500 kg/h

• THE RESULTING FISH MEAL PRODUCT : 1127.52 kg/h

• THE NUMBER OF EMPLOYEES : 102

• THE NUMBER OF SHIFT: 2

• RUNNING TIME : 300 DAY

• SYSTEM : DAY/ CONTINUOUS

• TOTAL CAPACITY : 23,017 TON/YEAR

• CLOSED AREA : 10,030 m²

• TOTAL AREA : 23,150 m²

• AIM OF PROJECT

• Production of fish oil and fish meal from fish

• At a capacity 23,017 ton/year

• High quality and healthy production fish oil

• FLOW CHART OF FISH OIL

• RAW MATERIAL

• Fish caught for fish meal and fish oil production.

• It must transport to factory immediately.

• COOKING

  PRESSSING

The liquid is squeezed from the solid phase remove as much liquor higher oil yield .

• PRESSSING

• The liquid is squeezed from the solid phase remove as much liquor higher oil yield

• DECANTER

• Seperate the solids from the liquid in cooked fish.

• CENTRIFUGE

• The centrifuge is oil and water phase is seperated into oil and stick water.

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Sunumunu bizlerle paylaşan Fatma Hanım özellikle öğrenci kardeşlerimize ışık tutması amacıyla paylaştığını belirtti. Bize de kendisinin bu notunu iletmek görevi düştü.