Development of a Low-Pressure Fish Dryer
Journal Title: International Journal of Biological Research and Development (IJBRD) - Year 2019, Vol 9, Issue 1
Abstract
Fish products are major sources protein supplements for human nourishment composing of low fat a whish cherished health wise by all consumers. Quite a substantial amount of this products harvest during are lost to spoilage due to untimely removal of moisture content an offshoot of inappropriate and inadequate processing methods, lack of advance short time drying outfits to assist the local processors to stall the fish spoilage mechanism orchestrated by activities of bacteria. To meet this short time to dry need and increase fish storage shelf life and overall productivity, an indigenous affordable vacuum dryer was conceived and developed locally. The unit was fabricated using locally sourced materials and was tested on catfish samples. A constant vacuum head of 3.6KPawas attained at pumping rate of 320l/hr, a temperature range of 38 and 42oC, energy and power level of 498.6KJ and 13.6W with an effective moisture diffusivity of 7.58× 10-11m2/s was recorded for the fish samples dried within 10 hours. Total moisture content removal efficiency of 85% was attained This method of drying was very effective in drying the fish samples and still requires further optimization studies to scale up the unit for commercial purpose.
Authors and Affiliations
Ibukun Adekola Ola, Confidence Ikechukwu Agu, Emmanuel Sunday A Ajisegiri
Keywords
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- EP ID EP600612
- DOI 10.24247/ijbrdjun20191
- Views 90
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