Clean & lean production in fish canning industry-A case study

he application of Clean Production (CP) and Lean Thinking had been explored to reduce the environmental impacts of fish canning processes. An industrywide survey was conducted to access the current system architecture of the fish canning companies in terms of their environmental practices and lean tools used. By conducting a case study, the CP assessment identified the overall and per operation waste in the fish canning process where material balances showed five (5) main waste streams. A comprehensive set of CP options were proposed to eliminate the waste streams. To solve the production waste while managing the problem of decreasing raw fish supply and increasing tin can prices, lean engineering was conducted. The cleaner production assessment identified the overall and per operation waste in the fish canning process. Major environmental wastes identified include water, tin cans, fish meat, and energy. Moreover, non-value adding wastes surfaced in the lean production assessment are overproduction, waiting, transportation, and inventory. Proposed solutions were analyzed through a cost and benefit analysis. Results show that implementing clean and lean technologies can provide the company good benefits. There is evidence to show that the implementation of clean and lean technologies will greatly reduce the environmental impact of the fish canning industry. © Springer Nature Switzerland AG 2019. All rights reserved.

Minimizing and adding value to seafood processing wastes

This study investigated waste minimization and recycling opportunities in a seafood processing industry. An environmental performance evaluation was done to benchmark performance of the company with published data including Best Available Techniques (BATs) determined by The European IPPC Bureau (EIPPCB). Four broad objectives were set improving the resource efficiency and adding value to solid wastes/by-products. 18 different techniques/measures for reducing waste and adding value to the by-product were identified. Three of the techniques/measures were selected and implemented within the company. Specific water consumption decreased 65% and 77% in anchovy thawing and gutting processes, respectively. Because anchovy is the major product of the company, total water saving was 45.0%. Annual total water saving was estimated to be 29,002 m(3). The water recycling system introduced in the gutting process enabled t production of valuable fish oil/grease by-product. Payback period for the implementations was estimated to be 1.6 years. This study demonstrated that environmental and economic benefits can be obtained in the Turkish seafood industry. (C) 2016 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved