Post Harvest Technology course tour report of 2nd year B.Sc. honors student at Department of Fisheries, University of Chittagong, Chattogram 4331, Bangladesh. Submission date: 15th May, 2018.

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Tour report on
Post Harvest Technology
Course No.:- FISH:213
Submitted to:
Mrs. Aysha Akhtar
Assistant Professor
Institure of Marine Sciences
University of Chittagong
Submitted by:
Mishal Roy
ID No.: 17207017
Department of Fisheries
University of Chittagong
Submission date: 27-11-2018

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Introduction
Field trip is an outdoor lesson in action. Field trip provide opportunities for learning,
using many techniques other than in the classroom with the community, it develops better
social awareness and social skills in pupils. Field trips are arranged visits of teachers and
students to immediate or distant places to enrich learning experiences and to further
instructional purposes of regular classroom activities. In short field trip provides enough raw
materials that would promote of senses, knowledge, emotion and skills.
Acknowledgement
We are really grateful to our honorable teacher Aysha Akhter who are participate in
the study tour and give us various knowledge and enjoyment and we are really grateful to
Salina Akhter and Mr. Chittaranjon Bhattacharya. Finally we want to thanks all of my
classmates for their participant in this tour.
Aim of Field Trip
The main object of conducting a field trip for students is to reinforce experimental
and contextual learning. Field trips also offer students and teachers the opportunity to
interact outside of the classroom, thus enhancing their bonding with each other and
improving their social and life skills.
Aims of our trip are:
• To know about fish processing technique at Masud Fish Processing Ice Ltd.
• Gathering knowledge about different kinds of marine and other species at Marine
Fisheries Academy Museum.
• To learn about the processing method of fish meal plant and feed meals.
• To know about fish catching method by visiting fishing vessels.
Museum Tour
Marine fisheries Academy Museum:
At 9:20 A.M. we went to marine fisheries Academy.
One ex-student of IMSF Mrs. Salina Akhter cordially
receives us. This academic Program of marine academy
started in 1973. Mainly we visited academic museum. The
museum got about our honorable mam and Mrs. Salina
Akhter and one technician. There were total 381 species
conserved. There were lots of marine species like shrimp,
crab, algae, coral etc.

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Some rare collection was conserved there. For example:
1. Dasyatis sephen (collection22.10.68)
2. Gymnura pioecilura (collection 22.11.68)
3. Centriscus scutatus (collection 21.05.92)
Mashud Fish Processing and Ice Complex Ltd.
Mashud Fish Processing and Mashud Agra is an export oriented company which
exported their quality products to the USE and EU country. The location of this company is
beside the Karnafully river, nearest the to the Chittagong Sea-Port because of availability of
raw materials environment and huge transport facilities. They supply their products
according to customer’s demand and their satisfaction. They produce Bakery products,
vegetable, snakes, and processing fish. They sell the products in local market but fish is
100% exported. They process some kind of fish and all kind of fin fish.
Collection of Raw Materials:
Mashud Fish Processing Ltd. has total 5 vessels which use to catching fish and
supply raw materials. They collect fish also from the fisherman and suppliers. They collect
fish accessories from inside the country. But their major supplies country is Arab.
We know about all this things with the help of Mr. Chittaranjan Bhattacharjee,
general manager of Mashud Fish Processing Ltd. He also said to us that in the time of huge
supply, they collected more fish and stored it.
Processing environment:
To produce quality products, sanitation and hygienic environment is essential. We
didn’t find any proper sanitation there. They had some limitation to provide that the workers
didn’t wear hand gloves, apron, and head caps.
Production and Process:
Fin Fish
• Receiving Raw Fishes:
Fish at raw condition are carried to factory in well-iced condition from different
natural sources. During receiving fish are separated from ice i.e. sorting, purchase grading
and then the fish having temperature below 50
C are received only and fulfill other quality
parameters. Certificates and Tags from suppliers are attached with each lot of fish. No fish

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without certificate and tag are received. Every basket of fish is kept in chill room with proper
tagging. No fish in mixed species are received. Every basket of fish is kept in chill room with
proper tagging. No fish in mixed species are received in the factory.
• Washing (with chilled water):
After receiving, the fishes are washed thoroughly in running chilled water of
temperature below 100
C.
• Cutting and Pressure Wash:
After washing, the fishes are cut manually on the cutting/gutting/filtering/slicing table
in the cutting/beheading room. Then it is washed with running water and sent to the
processing hall, if the quantity is more, then one part is sent to the chill room.
• Chill Room:
After washing, the fishes are put into plastic containers with sufficient ice at 1:1 ratio.
If the quantity is over after the cutting/gutting/filtering/slicing then, it is stored temporarily at
a temperature below 50
C.
• Export Grading:
The fishes are graded on grading table as per grading specification
• Washing (Pressure wash with chilled water):
After grading, the fishes are washed thoroughly in running (pressurized) water of
temperature below 100
C.
• Weighing:
After grading and washing the fish are
weighed in a scale as per weighing specification
i.e. 250g, 300g, 400g, 500g or as per buyer’s
requirement.
• Panning and Coding:
After weighting the fishes are arranged in stainless steel pans & tray, label with
weight, supervisor code, shift code etc. Treated chilled water is added to the pans.

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• Freezing:
After panning the fishes in pans with trays are put in to the plate freezer. Loading is
stared from bottom to top. The plate freezer is operated at -400
C for two hours until the core
temperature of the block is remained at -180
C or below.
• De-panning and Glazing:
After freezing, the frozen blocks are de-paned on the de-panning table by spraying
normal water on the bottom for some time. Then the blocks are glazed by dipping in the
supper chilled water. The temperature of glazing water is maintained at 20
C. the whole
operation is done in the ante room.
• Labelling and Packing:
The frozen glazed blocks are put into the printed poly bag first and then blocks are put
finally in to its master cartons which are labeled/marked according to the packaging
specification.
• Metal Detection:
Labeled IC/Packet are passed through metal detector to minimize presence of metal.
Metal detector performance is also checked every 4 hrs interval by kits. Metal detection limit
are ferrous+3.0mm, non-Ferrous=3.7mm and SS=5mm.
• Cold storage:
As soon as the packaging are finished, the n the master cartons are stored in frozen
store at -180
C to -220
C/-250
C in lots and as per count and species. During storage FIFO
system is maintained and the staking is done in a way to ensure proper circulation of cool air.
• Export:
Frozen products are transported by refrigerated van to the port. The temperature of the
van is maintained at or below -200
C. Finally, the frozen products are fed in to the refrigerated
container and shipped to destination.

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• Flow Chart:
PRESSURE WASHING
PANNIGN AND
CODING
FREEZING
RECEIVING
WASHING
PACKING MATERIALS
RECEIVE
CUTTING CHILL STORE
PRESSURE WASHING
EXPORT GRADE
DRY STORAGE
WEIGHING
DEPANNING
LABELING AND
PACKING
METAL DETECTOR
CHECKING

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Shrimps
• Receiving Raw Materials:
The raw materials freshwater and seawater shrimps in head on from are preserved in
plastic boxes with ice ate the ration of 1:1 ratio after harvesting and then transported to the
factory by insulated van. The temperatures of the raw materials keep below -50
C. The raw
materials are received providing suppliers guaranty and basket tag.
• Primary Wash:
Received shrimps are washed properly with chilled water to remove foreign materials
like seaweed, still and also for reduce surface bacteria from the body. The temperature of
water is maintained at 100
C or below.
• Be-heading/Peeling/Deveining:
After washing the head-on shell-on
shrimps are be-headed/peeled in the be-
heading room. Skilled workers do it very
carefully.
• Chill Storage:
After washing, if too much shrimps are received, then one part of shrimps are passed
to the processing hall and other part are passed to the chill storage where the shrimps are
kept in plastic basket/crates and iced at the ratio of 1:1 and the baskets/crates are put in an
order that first-in first out can be maintained easily. The temperature of the chill storage is
maintained <40
C and the product storage time is maintained less than 24 hrs.
• Export Grading:
After washing, the shrimps are graded manually. The grading standard is maintained
as describe in the SOP.
EXPORT
FROZEN STORAGE

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• Wash in Pressure Water:
After grading, the shrimps are washed with pressurized chilled potable water.
• Soaking:
Shrimps are treated with STPP/NF-01 and salt (NaCl) if buyer requires. Soaking
temperature is maintained below 50
C & time is 2 hrs.
• Cooking:
After washing, shrimps are fed to the cooker belt then the shrimps are cooked by hot
air steam at a temperature of 900
C-950
C until the core temperature comes to 700
C-720
C.
• Chilling:
After cooking, the shrimps are
passed through the chilling belt.
Chilling is done by supper chilled
water continuous spring on the
shrimps.
• Freezing IQF:
After chilling, the shrimps are
fed to the freezer. The temperature is
maintained for freezing operation is -
400
C until the core temperature of the product come down to -180
C to -200
C.
• Hardening and Glazing:
After freezing, the frozen products are hardened in the hardening chamber and it is
glazed by super chill water. The temperature of water is maintained <20
C.
• Weighing:
After hardening and glazing the shrimps are weighed and unit weight of the product is
made as per buyer’s requirements standard is maintained in SOP.
• Packing and Labeling:
After weighing and glazing, the frozen products are packed in printed inner cartoon
and then put into master cartoon and hind with transparent gum tape. All necessary
information’s are marked and labeled in master cartoon and inner cartoon. The packing is
made according to the buyer’s requirements.

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LowRiskArea
• Metal Detection:
All labeled I/C are passed through metal detector to minimize presence of metal.
Metal detector performance is also checked every 4hrs. interval by kits. Metal detection limit
are ferrous = 3.0mm, non-ferrous = 3.5mm and SS=5mm.
• Receiving Packing Materials:
Packing materials are received in good condition and stored on salves or dunnage
according to items.
• Dry Storage:
All packing materials stored in dry storage on shelves/dunnage according to items
which is well ventilated, dry, dust proof and insect proof.
• Cold Storage:
The frozen products are stored in the frozen storage according to the type of the
product and lot to make shipment easier. First-in and first-out procedure is maintained during
shipment. The temperature of the store is maintained -180
C or below.
• Export:
The frozen products are exported through refrigerated van temperature of the van is
maintained at -180
C.
• Flow Chart:
WASHING
BE-HEADING
WASHING
RECEIVING PACKING
MATERIALS
RECEIVING RAW
MATERIALS
CHILL STORAGE
PEELING/DVN

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WASHING
SOAKING (NaCl,
STPP, NF-1)
COOKING
CHILLING
FREEZING (IQF)
WEIGHING
PACKING & LABELLING
METAL DETECTION
COLD STORAGE
EXPORT
HARDENING &
GLAZING
HighRiskArea
DRY MATERIAL STORAGE
EXPORT GRADING

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Fish Feed Mill
Fish and fish meal: There were various items which are made from fishes. Fishes meat and
wastage used to make the fish meal and feed.
Drier: Fish wastages are going to the drier machine. The driver machine dried fishes are
used for making the meal of fishes or poultry farm. There we saw Colombo fishes from
which we can get fish oil. The fish oil is very helpful for making medicine and poultry items.
Squeezing machine: squeezing machine helps to separate water and oil from fish.
Reserve tank: It also separates the oil and washes it. Reserve tank works in 120°C.
Harmer: The drier part of the fish body turns into powder with a machine called harmer.
Reserve tank: Then the powder comes into the reserve tank. This is actually called the fish
mea) which is the main raw material of poultry farm.
Mash feed: Mash feeds are made from corns, soya beans glume, CaCO3, D.C.P soya bean
oil, nutrients and this is the feed which uses in poultry farm and also for cultured fishes.
Marine fisheries trawlers/vessels
Vessels:
A fishing vessel is a boat or ship used to catch fish in the sea, or on a lake or river.
Many kinds of vessels are used in commercial, artisanal and recreational fishing. Those are
approved by government. Monthly permission is needed from government for voyage.
Yearly permission is also needed for used a ship. In these license, a ship voyage for 10-12 in
number.
We visited to the Sea Resources Company and seeing their vessel. They have total 19
vessels in which eight are shrimp vessel and others are white fish trawler.
Types of vessels:
There are two types of vessels.
1. White fish trawler
2. Shrimp trawler
Vessels instruments:
1. Radar
2. GPS
3. Echo Sounder

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4. Compass
5. RPM Meter
6. VHF
7. SSB
8. Barometer
9. Clinometer
10.Sonar
1. White fish trawler:
We visited to FV-SR7 trawler. Md. Mijanur Rahman is the captain in this vessel.
This trawler catches all types of fish without shrimp in Bay of Bengal. Total 4 nets are used.
All are called Champion net which exported from Denmark. Mash size of those nets is
60mm-800mm.
Fishing technique of white fish vessel:
Bottom fishing is not allowed. These are harmful for fish. Maximum 40m depth
fishing are allowed. This trawler is capable for catching fish from 107m-110m depth. Fish
school are detected by using sonar or echo sounder. Then the net is dropped into the water
and trawled at least 4 hours.
Fish processing system:
Types of fish:
Fish species vary with season. In different season, different types of fish are found.
Aylla (Rastrelliger kanagurta), Kamila (Congresox talabonoides), Bain, Eel are most
common fish. In these season, Hilsa, Ribon, Kolombo are found in the sea.
This trawler catches 140ton fish per month. In last trip, they catch 95ton which
returned in 05-10-2018.
Catching Wash with
chill water
Sorting grade
by grade
Sea water
washing
PackagingCold storage
in tray

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2. Shrimp Trawler:
Just use for catching shrimp. Shrimp are found in bottom in sea. Mash size of the nets
is 45mm. 1.5 hours are trawling for catch. Different types of method are used for shrimp
catching.
➢ Gill net floating/ Long line fishing:
Gillnetting is a common fishing method used by commercial and artisanal fishermen
of all the oceans and in some freshwater and estuary areas. Gill nets are vertical panels of
netting normally set in a straight line. 20-25 men are needed. Net is dropped in high tide, and
returned in low tide.
➢ Pelagic fishing/ Pair trawling:
Two ships are needed. Not common in our Bay of Bengal. In Atlantic, China are
used this method.
➢ Shrimp trawler:
Trawling depending on density of the sea. First check the density, then drop the net.
Processing system:
Cleaning Sorting Chilling Grading
WeighingPanning
with chill
water
Plate freezer
(temp -35/-380
C)
Packaging
Blast freezer
(temp -35/-320
C)
Export