Assignment on Kuliarchar Cold Storage and Fish Drying Yard.pdf
- 1. Bangamata Sheikh Fojilatunnesa Mujib Science & Technology University Jamalpur-2012 A Report on “Kuliarchar Cold Storage and Fish Drying Yard” Course Name: Fishery Products Technology Course No: FT 3202 Credit: 1.5 Submitted to: Syed Ariful Haque Assistant Professor Department of Fisheries BSFMSTU Date of Submission : 08-05-2023 Submitted by: Farhanul Haque Level-3 Semester -2 ID: 18115108 Reg: 143-18-2020 Session: 2017-18
- 2. Introduction: Study tours are an essential part of knowledge and education, expanding the horizons of our minds and experiences. They play a crucial role in providing practical and interesting education to students. Recently, our Fisheries department organized an exciting study tour for us, which I warmly welcomed. The destination of our study tour was Kuliarchar Cold Storage Ltd in Kishoreganj District, as it was related to our Fishery Products Technology course. Kuliyarchar Cold Storage is a prominent cold storage facility located in Bangladesh. It is one of the largest and most technologically advanced cold storage facilities in the country. Throughout our course on Fishery Product Technology, we had learned about various processing and preservation methods. However, this study tour provided us with the opportunity to gain practical knowledge and hands-on experience with the processing and preservation techniques used in cold storage facilities. This valuable learning experience will undoubtedly benefit us in our future careers in the field of Fisheries. Objectives: ➢ To gather practical knowledge of the processing and preservation techniques in the cold storage of fishery products in our developing country. ➢ To make a big difference in terms of economic development by contributing the knowledge of the cold storage. ➢ Also show us a lot of opportunities in terms of export industries. Journey time & Study tour: 15 march, 2023, We students of level-3 semester-2 were looking forward to visit a processing plant in Kishoreganj district namely Kuliarchar Cold Storage Ltd from Bangamata Sheikh Fojilatunnesa Mujib Science & Technology University, Melandah, Jamalpur. We were eagerly waiting for the days to come. We had pre-planned everything. Every single detail was planned and everything was set. The journey time was at morning 5:30 am. We started our trip by two buses. Our respectful and our course teacher Syed Ariful Haque & Sumit Kumar Paul guide us in this tour. We took our breakfast in the bus at 9.00 am and we reached kuliarchar at 10:30 pm.
- 3. Discussion: Sanitation is the foremost priority of any processing and preservation industry. Strict disinfection must be followed before accessing the facility. Landing center: These raw supplies are unloaded here when a group brings fish. To avoid cross-contamination, a separate path for product and human entry is used here. If someone wishes to enter into the reception room from the landing area, s/he has to travel through 100 200ppm chlorinated in front of the receiving area. Fig: Landing Centre Receiving room: Before the product comes into the receiving room, primary wash is done with the product. In the receiving room fisheries product is weighted. When there is an excess of product in the reception room, it is sent to the "Chill Room" for processing the next day. White fishes are taken as “inch size”, where the, shrimps are ‘’graded “according to per lbs. Shrimp traceability is checked before entering this receiving area. Fig: Receiving room Dressing room: Before entering the processing unit, the processors and laborers are fully attired with an apron, mask, gloves, and caps. Metal and jewelry must be removed from the processing area. Fig: Dressing room
- 4. Sanitation & Personal Hygiene: Strict hygiene and sanitation practices are followed in fish cold storage facilities to prevent contamination and maintain food safety. This includes regular cleaning, disinfection, and pest control measures. Between the dressing room and processing area, sanitation and personal hygiene is a matter of concern. Hands should be washed with both soap and chlorinated water (50-100ppm). The gumboots are disinfected through dipping into 100-200ppm chlorinated water. Fig: Sanitation & Personal Hygiene Cutting room: In cutting room fishes are processed before going for final freezing. Fishes and shrimps are not processed at a time. On behalf of demand shrimps are processed like head on, shell on, tail on, deveined ready to cook and ready to eat products. Shrimps are graded accurately according to count/lbs. For instance, freshwater prawns are graded from 4 to 90 pieces/lbs. Fig: Cutting room Processing Room (I.Q.F.): I.Q.F. stands for “Individual Quick Frozen”. In this processing unit shrimps are frozen individually through dipping into chilled water. I.Q.F. shrimp products are further cooked or blanched according to buyers demand. Cooking is done with a cooking machine, and the temperature and duration for cooking varies depending on the grade of shrimp and the machine. The prepared foods are ready to eat. Blanching refers to half boiled products. Blanched items are ready to cook. Fig : Processing Room (I.Q.F)
- 5. Cooking: I.Q.F. shrimp products are further cooked or blanched according to buyers demand. Cooking is done with cooking machine and its cooking temperature and time varies with grade of shrimp and with machines. The cooked products are ready to eat. Blanching: Blanching refers to half boiled products. Blanched items are ready to cook. 2.7. Freezing: Different fishery products according to their size are frozen in different method. Freezing areas are low risk area than processing area. Freezing: Different fishery products according to their size are frozen indifferent method. Freezing areas are low risk area than processing area. Fig : Freezing Contact Plate Freezer(Horizontal): The contact plate freezer is used to freeze little fish by placing them in trays and storing them as a block between freezer shelves. Due to contact from both sides, the trays freeze. The two main types of plate freezers are horizontal plate freezer and vertical plate freezer. The temperature of the machine is kept at -40 0 C in order to achieve a core temperature of -18 0 C. Fig: Contact Plate Freezer (Horizontal) Air Blast Freezer: Cold air is blown within this freezer. Larger sized fishes like whole Ayre, Boal, Rui, Catla,Chital, Hilsha fish. Firstly these fishes are gutted and then frozen. Temperature is maintained at -35 to – 40 degree Celsius. Fish, packaged or otherwise and kept in trays or suitable container is placed in the air blast. Fish gets frozen by being in contact with the vigorously moving cold air. Fig: Air Blast Freezer
- 6. Spiral Freezer: Spiral freezer is basically an air blast freezer, usually a round chamber in which cold refrigerant blows over wire mesh belt that moves spirally and carries individual items to be frozen. Freezing temperature is usually maintained within the range of –30oC to – 40oC, depending on the thickness of the items to be frozen and it is also freezes the IQF products very quickly, as quickly as between 15 to 60 minutes. I.Q.F. shrimps are either cooked or blanched are dipped into chilled tank and then moved to the spiral freezer for glazing. According to the grade and weight requirements of the clients, the glazed items are packed and sealed with polythene coat. To avoid any unintentional metal introduction, the packed products are run through a metal detector. The products are then relocated for storage after they have been checked. Fig: Spiral Freezer Frozen Storage: Once fish have been frozen they need to be kept under suitable storage conditions to maintain quality. The recommended storage temperature for frozen products varies between the range from -20 to -25°C. At this temperature protein changes and denaturation are minimized, and bacterial action is practically arrested. The core temperature should be -18°C. Gaseous NH3 is used to maintain cold temperature for storing frozen product. Fig Fig: In front of the storage room (- 18°C)
- 7. Fish Drying Yard Kuliarchar Fish drying yards in Kuliarchar, a region in Bangladesh, have been instrumental in supporting the local fishery industry by providing a traditional and effective method of drying fish for preservation. Thousands of people have been engaged in producing dried fishes on the banks of the river Kali in Daspara area of Kuliarchar upazila. The fish drying yards in Kuliarchar are simple, open-air platforms where freshly caught fish are dried in the sun to preserve them for longer storage and transportation. These fish drying yards have been in operation for many years and are considered an essential part of the local fishery ecosystem. Workers both male and female are busy drying fishes in 150 makeshift bamboo platforms (locally called Dangi) to produce 756 tonnes of dried fish in this season. Fishermen dump the unsold fishes at dry-fish hubs and sell them at lower prices.The traders at the hubs produce the dry-fish processing the fishes. Usually making the dry fishes remain momentous between October to February. The demand for the dry-fish is very high because of its taste. Large quantities of local varieties of fishes like mola, walking fish, cat fish, carp, bacha, tengra, pangas, eel fish and many others are caught from the Kali River, Meghna River and Bengla River by the fishermen. Some other products extracted from fish are also dried in this yards such as Fish Scale, Fish Jaw, fish bladder. Fish bladder have high economic importance it is supplied to various countries to make medicines and food products. Dried fish scales are used by cosmetics companies.
- 8. Process of Fish Drying: The fish drying yards in Kuliarchar follow traditional techniques that have been passed down through generations. The process of fish drying in Kuliarchar typically begins with the fishermen bringing their catch to the drying yards early in the morning. The fish are usually cleaned, gutted, and then spread out on raised bamboo platforms or large mats made of jute or plastic, which are placed in the open air under the sun. The fish are left to dry for several hours, and the sun and wind work together to gradually remove the moisture from the fish. The drying time depends on various factors such as the type of fish, weather conditions, and size of the fish. Once the fish are fully dried, they are collected and stored for transportation or further processing. Wholesalers from different parts of the country including Chittagong, Sylhet, Mymensingh, Rajshahi, Khulna, Barishal, Rangpur, and the capital Dhaka come and buy quality dried fishes from Kuliarchar. Apart from the country’s local markets, dried fishes from Kuliarchar are being also exported to India and different European countries. Chepa Sukti: Chepa Sutki is the most demanded dried fermented product in Bangladesh. It involves several steps, including selection of fish, cleaning, seasoning, sun-drying, turning, monitoring, and packaging. Chepa Shutki is made from Punti fish (Puntius sophore). The fishes are dried in the sun after cleaning and gutting then the totally dried fish are washed again in the river water for 5 minutes. The washing
- 9. time should be minium as it can induce early spoilage if keep in water for a long time. The containers or Vats are prepared by soaking their inside with fish oil. The fish are arranged in layers in a container or a clay pottery(Vat), sealed with banana leaves to aid in the fermentation process. The container is then covered with a cloth or a lid to protect it from dust and insects. The earthen pot is kept underground for 24 hours and the fish are left to ferment for several days, typically ranging from 3 months to 6 months, depending on the desired level of fermentation. The Chepa Sutki process is significant not only for its practicality in preserving fish, but also for its cultural importance as a traditional practice passed down through generations. It reflects the local community's connection with their cultural heritage and sustainable food preservation practices. Limitation of this yard: ➢ Proper sanitation is not used ➢ More or less non hygienic ➢ Drainage system is not improved ➢ Fish quality is not maintained.
- 10. Conclusion: In conclusion, Kuliyarchar Cold Storage is a significant player in the agricultural and food processing industries in Bangladesh. With its modern infrastructure, advanced technological features, and value- added services, it has become a reliable choice for farmers, traders, and food processors. The Kuliarchar Cold Storage Ltd. and drying yard study visit established a link between our academic knowledge and its practical application. Despite the fact that the study tour was only a few days long, it was a very informative one. We have had real-world contact with fish processors, which will help us become more professional in this field in the future. Acknowledgement: I would like to thank the Department of Fisheries, Bangamata Sheikh Fojilatunnesa Mujib Science And Technology University for organizing this useful study tour. I would also like to thank the professors in this department, especially Syed Ariful Haque sir and Sumit Kumar Paul sir for their good guidance. Special thanks to Sudhamoy Chakraborti, employee of Kuliarchar Cold Storage Ltd. who guided us all through this processing plant. For the financial management support of this study tour, we warmly thank the Chairman of the Department of Fisheries, Prof. Dr. Abdul Sattar, Sir. All in all, thanks to all of our classmates who made this study trip a successful.