REAS – Studies for brine water reuse

Abstract/Aim
This work intends to establish a methodology for the removal compounds present in the brine water of sardines, mackerel and fillets, allowing its reuse in the same process in an economically viable way, and thus significantly reducing the environmental impact of this stage due to a lower water consumption and waste production.

Keywords
Brine water; Reuse; Sardines; Mackerel; Fillets; Environmental impact

Partners
ESIP – European Seafood Investments Portugal

Coordinator MARE-Polytechnic of Leiria
Alexandra Lopes da Cruz – alexandra.cruz@ipleiria.pt

Funding 7.500,00€ (MARE-Polytechnic of Leiria) | ESIP – European Seafood Investments Portugal // Duration 2019