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Identification of environmental hotspots in fishmeal and fish oil production towards the optimization of energy-related processes

Identification of environmental hotspots in fishmeal and fish oil production towards the optimization of energy-related processes


Title: Identification of environmental hotspots in fishmeal and fish oil production towards the optimization of energy-related processes
Author: Hilmarsdóttir, Gudrun Svana
Ögmundarson, Ólafur   orcid.org/0000-0003-3171-2388
Arason, Sigurjón
Gudjónsdóttir, María   orcid.org/0000-0001-7577-1190
Date: 2022-04-01
Language: English
Scope:
Department: Faculty of Food Science and Nutrition
Series: Journal of Cleaner Production; 343()
ISSN: 0959-6526
DOI: https://doi.org/10.1016/j.jclepro.2022.130880
Subject: Cleaner production; Cooking temperature; Fish oil; Fishmeal; Heavy fuel oil; Hydropower; Life-cycle assessment; Renewable Energy, Sustainability and the Environment; Environmental Science (all); Strategy and Management; Industrial and Manufacturing Engineering
URI: https://hdl.handle.net/20.500.11815/3742

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Citation:

Hilmarsdóttir , G S , Ögmundarson , Ó , Arason , S & Gudjónsdóttir , M 2022 , ' Identification of environmental hotspots in fishmeal and fish oil production towards the optimization of energy-related processes ' , Journal of Cleaner Production , vol. 343 , 130880 . https://doi.org/10.1016/j.jclepro.2022.130880

Abstract:

This study assessed the environmental impacts of a pelagic fishmeal and fish oil production plant in Iceland with the life cycle assessment methodology. The study focused on assessing the effects of different energy sources for utility production due to the high energy intensity of fishmeal and fish oil production, as quality improved with lower cooking temperature. The environmental hotspots of three different processing scenarios were assessed, where the factory was run on hydropower (Scenario 0), heavy fuel (Scenario 1) and a composition of both (Scenario 2), from cradle-to-factory gate. Midpoint results showed that the raw material acquisition contributed the most to the environmental impact when the fishmeal factory was operating on hydropower. However, drying had the highest impact when heavy fuel oil was used for utility production. This study also demonstrated that lowering the cooking temperature from 90 to 85 °C, led to improved quality and simultaneously reduced environmental impacts during processing. This indicated that a small energy adjustment in the production can have an environmental gain, demonstrating the necessity to optimize each processing step in the fishmeal and fish oil production process both for increased product quality and minimizing environmental impacts.

Description:

Funding Information: This work was supported by the AVS (The Added Value of Seafood) fund of the Ministry of Fisheries and Agriculture in Iceland (Redesign of fishmeal and fish oil factories, grant number: R18 031-18 ), the Rannís Icelandic Technology Development Fund (Product development from flexible fish processing no. 198883-0611 and BIOZOOSTAIN no. 2021267-0611 ), ERA-NET BlueBioCofund Call (BIOZOOSTAIN) and the University of Iceland research fund . The work was carried out at the University of Iceland and Matís ohf. The authors thank Síldarvinnslan hf. for access to their facilities, assistance, and raw materials. Funding Information: This work was supported by the AVS (The Added Value of Seafood) fund of the Ministry of Fisheries and Agriculture in Iceland (Redesign of fishmeal and fish oil factories, grant number: R18 031-18), the Rann?s Icelandic Technology Development Fund (Product development from flexible fish processing no. 198883-0611 and BIOZOOSTAIN no. 2021267-0611), ERA-NET BlueBioCofund Call (BIOZOOSTAIN) and the University of Iceland research fund. The work was carried out at the University of Iceland and Mat?s ohf. The authors thank S?ldarvinnslan hf. for access to their facilities, assistance, and raw materials. Publisher Copyright: © 2022

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