Esskey bayani na Omega-3 (EPA & DHa) / Kifi mai Distillation
Fasahar mu ta ci gaba tana da cikakken fa'ida, idan aka kwatanta da hanyoyin gargajiya.

Kwatanta abubuwan | Fasaharmu ta ci gaba | Hanyar al'ada | |
Bukatun donƊanyeKifi mai | Darajar Acid<6; Bada izinin wani rabo na gelatin | Darajar Acid<1 Gelatin ya kamata a cire gelatin a gaba | |
M | Babban matsin lamba mai zurfi | Tsarin Catalytic na alkali | Tsarin catalytic tsari |
Babban darajar canji ya kai 94%; Yawan canji ↑ 3%; Amfani da yawa ↓60%; Lokacin aiwatarwa ↓ 70% | Neman Kifi Mai Girma | Dogon lokaci lokaci; Mafi girma makamashi; MMafi yawan amfani; Buƙatar Enamel Recomic, ba mai dorewa ba | |
Omega-3 maida hankali | Na musamman cunkoso na kwayoyin distillation | Injin distillal na gargajiya | |
Matsanancin yawan amfanin ƙasa; Kawai wuce 1 kawai don samun ingantaccen samfurin; Abun ciki rabo; Amfani da Ratio ↑ 5%; Tsarkakewar samfuri ↑ 10%; Rationue Dha abun ciki <0.6%, EPA masani <4%, | Tsaka-tsakin kayan aiki daga kowane mataki; Samfurin samfurin a hankali ya ƙara mataki ta hanyar matakai; Laduwa mai ƙarancin amfani, mai yawa na mai launi na matsakaici na mai narkewa. | ||
Omega-3 abun ciki na Crease | Tsarin hadaddun karfe | Urea hadin tsari | |
Omega-3 ≈88% ~ 90%; Samar da daidaito na98%; Amfani da Ratio ↑ 10%; | Omega-3 ≥70%; Samar da daidaitawa <65%; | ||
Daidaituwa | Daidaituwa | ||
Omega-3≥90% (EPA> 90% ko DHA> 90%) | OMega-3≥70% (APa> 60% ko DH> 65%); | ||
Sharar gidaLura | Sharar gidaLura | ||
Ana iya sabunta wakili hadaddun, ruwan inorganic na iya zama mai sauƙin yin magani mara lahani | Urea na iya zama 80% regenated,ko, sayar daMasana'antar Abincin dabbobi | ||
Sha'awar: Fko babbasadarwa a pre-tallataSabis, abokin ciniki yana buƙatar samar da bayanan kamar 1) acid darajar,Omega-3 abun ciki a cikin raw kifi mai, 2) omega-3 abun ciki a cikin samfurin karshe; 3) Karfin tsari na awa daya ko kowace rana (yana nuna lokutan aiki kowace rana); 4)Idan mai shi zai iya samar da tsarin aiki, zai taimaka mana mu motsa aikinku gaba da sauƙi da sauri. |


