Spirulina for Fish

Spirulina that is harvested is made into thick paste, then it is processed with the help of a machine to make it either as long noodles or as a ribbon noodles. The processing machine is similar to noodle maker or meat mincer. Then the noodles are placed on trays and dried with the help of heated air circulation through fans. It is kept in driers at least for six to seven hours and the temperature is set to 60 degrees Celsius. After that the moisture content is brought to five to seven percent. The chips are then crushed according to the specifications of customers.

Processing Spirulina

The Spirulina that is harvested is minimized to a thick paste and after that it is shifted to a rotary atomizer to crush it into as small as possible. This paste is then heated in a temperature of 60 degrees Celsius and sprinkled into a drying compartment. The inlet temperature of the air is 120 to 140 degrees Celsius and outlet temperature is around 85 degrees Celsius. The procedure of drying takes around six to eight seconds and then it is crushed into powder. The powder is packed in bulk or it is made into capsules or tablets, the powder is so fine that it can easily be put inside the capsules.

Air Dried Whole Spirulina

The whole Spirulina is considered to be nutritionally better than spray dried Spirulina. Each cell of Spirulina that enters the rotary atomizer is compressed and the strand is exposed to hot air. Like for instance, if an apple is kept in atmospheric temperatures, all the nutritional values of the apple will be there for many months. But if you cut it then you will have to dry it to use it in future, but during the procedure of drying because of the temperature the nutritional value will be reduced proportionately. That is the reason why the air dried whole Spirulina is considered to be very nutritious.