Antarctic Krill On-Board Drying and Shelling Process
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Solution Overview
Problem
Traditional processing methods for Antarctic krill result in fluorine transfer from shells to meat, leading to quality and safety issues, and the high activity of low-temperature proteinase causes hydrolysis and deterioration during thawing, while also generating cooking soup that is environmentally harmful.
Innovation Solution
A continuous on-board processing method using infra-red heating followed by hot-air drying, which inactivates enzymes and separates shells from meat, eliminating by-products and reducing fluorine content, and includes steps like cleaning, sorting, dewatering, and vacuum impurity removal.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional freezing and transportation methods are used for Antarctic krill, then the krill can be preserved during transport, but fluorine transfers from shells to meat during processing, decreasing product quality and safety
Solution Approach 1:
The patent applies preliminary action by performing shell removal and drying before freezing and transport. The krill shells are removed while the krill is still fresh, and the meat is dried to low moisture content before freezing. This preliminary processing prevents fluorine from the shells from transferring to the meat during subsequent storage and processing, while also inactivating enzymes that would otherwise cause deterioration during thawing.
Solution Approach 2:
The patent applies the extraction principle by removing the krill shells separately from the meat. The shells contain high concentrations of fluorine (3300 mg/kg), and by extracting and removing them before processing, the fluorine source is eliminated. This prevents fluorine contamination of the krill meat while maintaining product quality and safety.
2Reliability
If traditional boiling and drying methods are used, then the krill can be preserved, but cooking soup is generated that causes water eutrophication, which is forbidden in Antarctic areas
Solution Approach 1:
The patent replaces the traditional thermal boiling process with a mechanical drying system. Instead of boiling krill in water (which generates eutrophication-causing cooking soup), the invention uses a drying apparatus that removes moisture through evaporation and air circulation. This mechanical/thermal substitution eliminates liquid waste generation while achieving the same preservation goal.
Solution Approach 2:
The patent changes the processing parameters from wet-heat boiling to dry-heat drying. The drying process operates at controlled temperatures (50-80°C) with controlled humidity and air flow, transforming the preservation mechanism from water-based cooking to moisture removal. This parameter change eliminates cooking soup generation while maintaining krill preservation.
3Duration of action of stationary object
If traditional freezing and thawing methods are used, then the krill can be stored and processed, but low-temperature proteinase hydrolyzes krill protein, causing yield loss and quality deterioration
Solution Approach 1:
The patent applies preliminary action by inactivating the low-temperature proteinase through drying before freezing and storage. The drying process raises the krill meat temperature and reduces moisture content, which denatures and inactivates the proteinase enzymes. This preliminary enzyme inactivation prevents subsequent protein hydrolysis during storage and thawing, maintaining product quality and yield.
Solution Approach 2:
The patent changes the moisture content parameter from high (fresh krill) to low (dried krill, <20% moisture). This parameter change fundamentally alters the enzymatic activity conditions - the low moisture environment combined with elevated drying temperature inactivates the proteinase, preventing it from hydrolyzing krill proteins during subsequent cold storage.
4Object-affected harmful factors
If continuous on-board drying with infra-red and hot-air is used, then fluorine transfer is prevented and product quality is improved, but additional processing equipment and energy are required
Solution Approach 1:
The patent merges two drying functions into a single integrated apparatus: infra-red heating for rapid moisture removal and hot-air circulation for uniform drying. The drying apparatus combines infra-red heating elements with forced air circulation, creating a unified system that achieves both rapid water removal and thorough drying in one device, rather than requiring separate processing steps.
Solution Approach 2:
The drying apparatus performs multiple functions simultaneously: it removes moisture from krill meat, inactivates enzymes through heat, prevents fluorine transfer by eliminating cooking soup, and prepares the krill for freezing and storage. This multi-functional device consolidates several processing objectives into a single system, reducing overall process complexity despite the advanced technology used.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method achieves high-quality, safe, and environmentally friendly processing of Antarctic krill, reducing fluorine content in the final product, minimizing waste, and allowing for efficient energy use and cost reduction in transportation and storage.
Implementation Method 1
heated rapidly up to 70° C. using one or several infra-red rays ranging from 1 μm to 400 μm, which can inactivate the low-temperature proteinase and polyphenoloxidase
Implementation Method 2
the krill is subjected to hot-air drying at 55° C. -90° C. until the moisture content of the krill falls to not more than 40%
Implementation Method 3
impurities such as small antennas mixing in the krill obtained in step 3) are removed by vacuum
Implementation Method 4
the krill is put into a cooling cabinet and cooled at −15° C. -5° C. for 15 min to make the temperature of the krill decrease rapidly to 0° C.-10° C.
Data Source
AI summary
The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; 2) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product. The methods in the present invention are highly efficient, energy saving, green and environmental protection, and the krill products have high quality and safety.