Fish protein hydrolysate equipment covers mincing, hydrolysis, separation, and drying. Quoted to raw material and site.
FPH can be made from whole fish or from by-products such as heads, frames and trimmings. Fresh raw material matters: by-products spoil quickly, so collection and transport are part of the process design. The fish is minced or ground first so water and enzymes can reach the protein evenly.
MARVISCO equipment: the fish bone colloid mill grinds fish meat and fish bone. It is made in 304 stainless steel, in models from 50 to 300, and is quoted to the raw material and the site.
The minced fish is mixed with water — often about 1:1 — and protein is broken down by one of three routes:
Hydrolysis takes place in a heated tank with an agitator so temperature and enzyme stay evenly mixed. The degree of hydrolysis affects solubility, emulsifying properties and bitterness, so it is controlled, not maximised.
MARVISCO equipment: the stainless steel mixing tank has a jacket for heating, cooling or insulation, an adjustable-speed agitator, and 304 or 316L stainless steel construction. Common sizes are 100–1000 L; larger tanks are available. Capacity and temperature range are confirmed on the quotation.
When the target degree of hydrolysis is reached, the enzymes are inactivated, typically by heating to about 75–100 °C for 5–30 minutes.
The mixture is separated into three parts: solids and bone sludge, the protein liquid, and fish oil. Centrifuges are the usual tool; plate-and-frame filters and, for special grades, membrane filtration (micro-, ultra- and nano-filtration) can follow. Removing oil matters because fat oxidation spoils the final product.
MARVISCO equipment: the rotary vibrating screen separates solids from slurry and liquid. It has 304 stainless contact parts and a 100-mesh screen in 1.0 m and 1.2 m diameters. Centrifuges and membrane systems are confirmed per project.
The protein liquid is usually heat-treated to reduce microbes. Liquid FPH can contain up to about 90% water, so it is often concentrated in an evaporator — up to about 50% solids — before drying, which saves drying energy.
Liquid FPH is hard to store and ship, so many plants dry it. Spray drying is the most common industrial method, with inlet air usually in the 150–220 °C range; freeze drying is used for the highest-value grades. Drying is the most energy-hungry step in the line. Dried FPH is commonly stored at 4 °C or lower to slow fat oxidation.
If the product stays liquid — for example a concentrate — it goes to filling. MARVISCO filling lines are built for thick, high-concentration liquids.
MARVISCO supplies the colloid mill, mixing tanks, vibrating screen, filling line and storage (PE water tanks and IBC totes). The full unit-operation list for your plant is set on the quotation once the raw material and product are known; it is not a fixed public flowsheet.
For a quote, send: the raw material (species, whole fish or by-products, fresh or frozen), the product you want (liquid concentrate or powder), daily raw-material quantity, the site and power supply, and any existing equipment.
For food and feed grades it is usually preferred, because it is easier to control and keeps more nutritional value.
Fish oil oxidises and spoils the taste and shelf life of the protein product.
Only if you sell powder. Many products are sold as liquids or concentrates.
Yes. The MARVISCO colloid mill is listed for fish meat and fish bone.