Improved processing of capelin roes
The processing of capelin roe is largely based on research and development that took place between 1972 and 1982. The weakness of the processing process has been the drying of the roe, where roe is left in pots for up to 20 hours where excess water is allowed to leak. . The drying method disrupts the continuity of processing, is costly and increases the risk of microbial growth in the product. The report discusses the effect of processing factors on the chemical and physical properties of capelin roe, as well as the results of experiments with continuous drying during the processing of capelin roe.
Current processing technique of Capelin roes is based on research and development carried out in 1972 to 1982. The weakness of the current process is the drying procedure where the roes are allowed to stand for up to 20 hours while excess water drains off to desirable level. This drying process disturbs the continuity of the process, is costly and increases the risk of bacteria growth. This report discusses the influence of various processing steps on the physical and chemical composition of the Capelin roes and results from experiments with continuous drying procedures in the processing of Capelin roes.
Report closed until 01.07.2011