Design, fabrication and performance evaluation of two recirculating aquaculture systems for the production of tilapia (original) (raw)
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Development and optimization of operational parameters of a gas-fired baking oven
Leonardo Journal of Sciences, 2017
This study presented the development and optimization of operational parameters of an indigenous gas-fired bread-baking oven for small-scale entrepreneur. It is an insulated rectangular box-like chamber, made of galvanized-steel sheets and having a total dimension of 920mm×650mm×600mm. This oven consists of two baking compartments and three combustion chambers. The oven characteristics were evaluated in terms of the baking capacity, baking efficiency and weight loss of the baked bread. The physical properties of the baked breads were measured and analyzed using Duncan multiple range test of one way ANOVA at significant level of p<0.05. These properties were optimized to determine the optimum baking temperature using 3D surface response plot of Statistical Release 7. The baking capacity, baking efficiency, weight loss and optimum baking temperature were: 12.5 kg/hr, 87.8%, 12.5 g, 200-220C, respectively. The physical properties of baked bread dough were found to correspond with th...
Fabrication and Performance Assessment of a Locally Developed Fish Smoking Kiln
A study was conducted to fabricate a new smoking kiln to improve on the existing fish smoking kiln technology and to determine its performance for recommendation for use. The parameter used to determine the smoking efficiency included the loss in weight of the fish samples, the temperature and the time it took to properly smoke the fish using charcoal as smoking fuel. The smoking kiln was tested by using three different species of fish: Clarias sp., Mormyrus spp. and Chrysichthys sp. under a period of one hour. It was discovered that it performed perfectly well. Its advantages over all the already existing fish units are that it is faster in efficiency producing well dried smoked fish of regular golden brown colour which lasted for about six weeks even without spoiling. The fish processing itself took less than one hour. The temperature of the heat supplied was quite higher than in the commonly used drum oven. The smoking kiln on the average cost approximately N8,000 Nigeria money. It is a perfect substitute for any of the already existing widely used technologies.
Design and construction of a locally designed fish smoking kiln powered by bio-gas
Proceedings of the Nigerian Academy of Science
The origin of fish smoking dates back to antiquity. It is thought that the process was started by hanging the fish product over a fire which was used to reduce the moisture content of the product. Further advancement was made traditionally by the erection of mud, bricks or corrugated iron angle bar. The gas smoking kiln has been developed using locally available materials in the study area towards improving the existing fish smoking kiln techniques. The objective of this work is to improve the quality of smoked fish in Kainji Lake Basin in Nigeria at minimum production cost. The preliminary test performance of the kiln has been conducted using Clarias gariepinus. The result obtained shows that the kiln is less labour intensive and can handle different sizes of fish faster with better appearance of the end product than the conventional smoking methods.
Modification and Optimization of a Baking Oven for Small Scale Bread Production
Agricultural Sciences
An existing small-scale single-powered baking oven was modified and optimize into a dual-powered oven. The oven was redesigned to accommodate the initially designed firewood heat source and the newly introduced gas heat source. Four heat exchangers (thermal pipes) were introduced to the baking chamber for effective heat and mass transfer during baking of bread dough. The thermal pipes were made of 2 mm thick hollow galvanized steel pipe of 23 mm diameter and 660 mm length. The performance of the oven was evaluated using the standard performance index, which includes baking capacity, baking efficiency and weight loss of the baked bread. The baked bread's physical properties were determined and analyzed using Duncan multiple range ANOVA test at significant level of p < 0.05. These properties were optimized to determine the generate regression models using 3D model plot. The baking capacity, baking efficiency, weight loss and optimum baking temperature were: 101.9 kg/h, 46.44% (wood-fired); 70.34% (gas-fired), 13.5 g (wood-fired); and 25.5 g (gas-fired), 150˚C, respectively. The physical properties of baked bread, wood-fired were found to correspond with that of gas-fired oven. The modified oven can be used for the baking of dough at domestic, small and medium scale bakery.
Design and construction of fish smoking kiln
Journal of Engineering and Technology Research, 2013
The design and construction of fish smoking kiln was undertaken with the aim of improving the existing fish smoking kiln. The kiln consists of metal frame made of angle iron on which the entire component was assembled. The handle controls the speed of the ventilation fan through chain and sprocket. The charcoal housing is made of perforated metal sheet to allow for proper ventilation. The kiln is operated manually by turning the handle which drives the fan to augment natural ventilation. The machine performance was evaluated using fish samples (African mud Fish) smoked to an average moisture content of 11.46% within an average time span of 5 h, and the average final weight of the dried fish was 0.9827 Kg. It was found that the fish can be kept for at least two months before showing the sign of spoilage.
Development of a Dual Powered Fish Smoking Kiln
International Journal of Research and Innovation in Applied Science (IJRIAS), 2021
Fish is a perishable food material and it is highly susceptible to deterioration without any preservative or processing measure. Harvesting of fish, handling, processing, and distribution provide livelihood for millions of people, as well as providing foreign exchange to many countries in Africa, but about 40% of the fish caught in the rural communities get spoilt as a result of poor infrastructures for post-harvest processing and storage. In order to solve this problem, the performance evaluation of a smoking kiln that was fabricated and assembled at the engineering workshop of the Department of Agricultural and Bio-Environmental Engineering, The Federal Polytechnic, Ado-Ekiti, Nigeria, was carried out. The smoking cabinet was made from galvanized sheet metal and lagged with insulator to prevent heat loss, the smoking chamber consists of 5 set of trays of 520 x 480 x 80mm. The fish smoking kiln was tested with three different fish (Herring fish, Stock Fish and Cat Fish) using charcoal and electric heat sources. The kiln gave higher drying rate and required more energy cost for all the three fish types when powered with charcoal. However, it was discovered that the labour cost in using charcoal was less than that of the electric heat source. The stock fish had highest drying rate and least energy and labour cost when compared with other fish types.
Design, Fabrication and Performance Evaluation of Domestic Gas Oven
IOSR Journal of Engineering, 2014
A study, to design, fabricate and performance evaluation of the domestic gas oven was carried. The oven was designed and was fabricated with an outer dimension of 450 mm length × 350 mm width × 380 mm height made up stainless steel and the inner dimension of 380 mm length × 310 mm width × 340 mm height made up of aluminum sheet and silicone rubber and asbestos used as an insulator. The gas burner was fixed in the stand for baking and the deflector plate placed in the bottom of the baking chamber and the bimetallic thermometer was fixed in the oven and provided with the vent for the removal of humid air. The oven was tested in order to determine its function the model works on natural convection. The effectiveness was analyzed by baking cake, cookies and muffins. Results showed that the cake was baked in 28 min at a temperature of 180˚C it depends on the size of the cake, cookies took 10 min at a temperature of 150˚C and the muffins were baked in 13min at a temperature of 180˚C showi...
Advances in Heat Transfer Unit Operations, 2016
The aims of this study is to design and make baking ovens that can produce an oven that has heat spread evenly on each gutter, and the time and temperature of the oven can be adjusted according to the needs. This study discusses about ovens made which operated with a choice of 2 types of heat sources namely electricity and gas, gas as an alternative source of heat, maximum heating temperature of 120°C. Literature study and field research methods (interviews and direct observation of baking oven). The results showed that oven baking with 2 heat sources were obtained from the electrical element and from the gas stove. Based on the results of oven baking tests using electric heating elements obtained the temperature on chamfer one 112 °C, chamfer two 110 °C and chamfer three 105 °C. The test results using gas obtained temperature on gutters one 125 °C, gutters two 115 °C, and gutters three 120 °C. In the oven baking thermostats are added as readers of the temperature in the oven, thermocouple as a temperature sensor, timer as a roasting timer in the oven, and SSR (Solid State Relay) as an automatic switch.
Performance of a biofuelled detachable fish smoking kiln
The most widely employed traditional method of processing and preserving fish for human consumption in the third world are smoking and drying. However, the traditional smoking and drying methods restrict the cross border trade of preserved fish due to the associated poor quality of the products, low capacity and poor energy efficiency. A detachable smoking kiln that uses solid biofuel as energy source and enables processing of fish into good quality and highly competitive shelf stable smoked dried fish and fish oil was developed. It consists of insulated walls, segmented compartments and a solar powered fan that circulates heat and smoke. The fan is powered by solar photo voltaic (PV) cell and/or DC cell. The equipment is detachable enhancing its portability feature. It has an overall ground size of 95 cm × 90 cm; the height excluding hood and chimney, is 136 cm and the gross weight is 211 kg. The no-load temperature profiling of the equipment showed an even distribution of heat within the smoke drying chamber. Performance evaluation conducted on the equipment using fresh water catfish (Clarias gariepinus) (average live weight of 350 g ± 50 g per piece) as test organism showed that the kiln has a batch capacity for processing 50 kg live weight (average moisture content, 72% w. b.) of Clarias gariepinus to smoked dried fish (average moisture content, 5.5% w.b.) in 10 h when operated at 110oC ± 10oC. The observed batch capacity agrees with the design calculation. About 57% of the total oil content of the test fish samples was collected using the oil collecting system of the equipment. The equipment reduced frequent rotation of fish by operator and the associated drudgery during smoking operation. The smoked fish were uniformly dried.
Semesta Teknika, 2023
The sun's heat is usually utilized to dry traditional processed salted fish. However, its quality suffers as a result of the lengthy drying process. This issue can only be resolved with the help of efficient drying equipment. Advantages of artificial drying include selecting the drying capacity according to requirements, without requiring a considerable space, and managing the drying conditions. This research aims to discover an effective way to utilize biomass waste from coconut shells to speed up the drying process for salted fish. The study method involved several steps: acquiring data, analyzing the tools and machine, observing the machine, and designing a new machine. The three airspeed parameters tested in this study were 7 m/s, 10 m/s, and 12 m/s. The drying shelf reached a maximum temperature of 81.4 °C at 7 m/s, 100.3 °C at 10 m/s, and 99.4 °C at 12 m/s.