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Spirulina Processing Techniques

Nowadays, the processing technique of spirulina focuses mainly on the cultivation and harvest.

Spirulina cultivation techniques: the spirulina seeds firstly undergo separation and purification, selection and gradual propagation for further processing. The culture medium composed of liquid baking soda and other excipients holds the seeds for further propagation with the temperature controlled by the temperature control system and lighting conditions adjusted by a sunshade. Timing agitation is also applied to create favorable conditions for the growth of spirulina. In the process of propagation, an automatic nutrient control system is deployed to detect and replenish the consumed nutrients to produce a higher yield with better quality.

Spirulina harvest: the spirulina is harvested mechanically. Through automatic filtration, the filtered liquid goes back to the culture tank and the harvested spirulina is rewashed several times to rinse off the salt and alkali on the surface. Then the processed spirulina is transported to the drying room for drying.

The project boasts not only unique advantages in natural conditions and resources but also continuing technological improvements and adjustments.

1) Scientific process arrangement

The processing and production of spirulina strictly follows the related regulations including the Examination of Food Quality Safety for Market Access and Supervision Regulations on Inspection and Quarantine of Import and Export Aquatic Products. The process route, from harvest of fresh spirulina, raw material handling, removal of impurities to packaging, is reasonably designed to guarantee smoothness with convenience as well as improve work efficiency and prevent cross contamination. Especially in the drying process, advancements have been made to the common temperature alage powder drying equipment so that it is possible to dry the hormone in the algae powder within 0.5 seconds so that the bioactive substance and nutrient levels are fully retained.

2) Thorough bacterial contamination control

Factors that endanger the quality and safety of spirulina products are clarified through analysis of food quality and safety requirements. We insist on strict bacterial contamination control from raw material, deep processing to packaging so as to exclude physical, chemical and microbial effects. With thorough cleaning and sterilization added, the source of microbial pollution is completely eradicated.

3) Strict quality supervision system

We have established a clear inner quality supervision system with quality management documents that follows the detailed requirements of food quality and safety in accordance with the processing realities and the traditional techniques. The processing criteria is strictly observed with related working records and the company’s executives take the lead in this regard and often conduct site visits to further strengthen the implementation of quality control and supervision.

Tel:010-6402 8270  Email:Project@ieepa-gov.cn
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