Desalting technology from GEA

PROTEIN is one of the most important nutrients found in fish. But in processing, fish can lose this nutrient as a result of high salt and histamine content. Fish with low protein is considered rather low in quality as well. Salt and histamine therefore have to be rid from the fish.

GEA membrane filtration

The desalting process from GEA Westfalia can remove excess salt and histamine without protein loss. Developed by GEA Filtration, the company’s Process Engineering segment, the technique involves a membrane filtration plant set up between separators and an evaporator. The design ensures that fish, which have different salt content, depending on the species, will go through proper desalting to retain their quality. For technical information, interested parties may contact the company.