DEVELOPMENT AND TEST OF AN IMPROVED SMOKING KILN (original) (raw)
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Design, Fabrication and Operation of a Smoking kiln
This project is the development of an innovative fish drier that is energy efficient and overcome major technical barriers that currently preclude their wide–spread use both locally and industrially. Although, the system is fuelled using coal or wood, the drier is environmentally friendly due to the incorporated energy recovery technology, increase in hot air residence time. The materials for the fish drier are locally and cheaply sourced. The main advantage of this drier is its usability at anytime and anywhere. The drier can be fabricated in any size and test indicates that the increase in size does not reduce the effectiveness of the equipment. The operation of the drier is safe since there is no need to open the drier for displacing the content of the drying chamber. This particular model can dry over 210 kg of cat fish per day when using pinning rods provided in the package. After a long use and observation of the kiln, experiment was performed for about 10 kg of fishes, Clarias Gariepinus, to determine some operational qualities of the kiln. Test results indicated an average operational temperature of is 800C and weight loss of 60% on the smoked fishes. Quality of finished product was good in colour and dryness, indicating a long shelf life.
Experimental Performance Evaluation of a Charcoal-Fired Fish Smoking Kiln
Nigerian Journal of Tropical Engineering
Efficient fish preservation is important when quality, hygienic products and the highest possible profits are to be achieved in fish production. An effective-fired charcoal-fired fish smoking machine was designed and developed with a carrying capacity of 7.2 kg in which the smoking of fish was carried out. The temperatures of the air within the smoking chamber were raised to the smoking temperatures (343.15K, 363.15K and 383.15 K) at varying velocities of air and maintained for some time until the moisture contents of the fish were reduced to between 16 - 18%. The temperature of the air increased steadily until the smoking temperatures were achieved and these occurred between 20 – 27 min. The time taken for the fish to attain the smoking temperature was recorded to be between 120 – 160 min. The minimum time taken for expelling the moisture content was 155 min at a drying temperature of 383.15 K and velocity of 1.0 m/s and the maximum time was 225 min at a drying temperature of 343.1...
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.
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.
COMPARATIVE PERFORMANCE EVALUATION OF NCAM DEVELOPED FISH SMOKING KILNS
Fish smoking is an activity that is commonly employed by fish farmers and entrepreneurs to preserve fish products. However, the method employed by fish farmers mostly is unhygienic and laborious. NCAM had produced charcoal fired fish smoking kilns to address this bottleneck. However, the heat loss became a source of worry, coupled with the increasing cost and non-availability of charcoal to fuel the fish kiln. This paper looked at the heat preservation in the smoking chamber and went ahead to lag the upper part of the chamber with the primary aim of conserving the heat thus reducing the quantity of charcoal utilized. Comparative performance evaluation was carried out between the fully lagged and the partially lagged charcoal fired smoking kilns. Results indicated that the fully lagged had a better overall efficiency than the partially lagged. The fully lagged generated an average temperature of 63 o C over 31 hours while the partially lagged generated an average temperature of 59 o C over 43 hours for the two kilns to effectively smoke catfish from 65% to 4% fish moisture content.
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.
Development and performance evaluation of a motorized fish smoking kiln
Fish smoking is a major activity in the fish industry. In most riverside areas in Nigeria, where fish business is very prominent smoking operations are mostly carried out manually and under unhygienic conditions. The concept of the smoking kiln development is to ease the drudgery associated with traditional methods (drum smoking) in the riverside communities. In this study, a motorized fish smoking kiln was designed, fabricated with locally available materials. The smoking process is based on natural convection of heated air with temperature ranging between 60 o C and 110 o C.The fish smoking kiln has an overall dimension of 1600 x 1220 x750mm and uses charcoal as the main source of energy. The average capacity of the smoking chamber is 120kg. The performance test was conducted to ascertain its performance. The result showed that moisture content was reduced from 80% to 30% with an average smoking time of 60mins.The study concluded that fishes smoked by the kiln have a longer shelf life during storage when compared with traditional (drum) method, due to hot smoking temperature which reduces moisture faster. The overall average percentage weight loss obtained for three species tested are as follows: EtholmosaFimbriata(36%, Scombridae mackerel(37%) and Clariasgariepinus (cat fish) 45%.
Comparative Quality Study On Pneumatic Charcoal Kiln and Traditional Fish Smoke Kiln
Food & Nutrition Journal, 2018
A comparative equality study on the Pneumatic charcoal kiln and Traditional smoke kiln was carried out at Federal University, Gashua. Yobe, State. The pneumatic charcoal kiln consisting three chambers (fan chamber, charcoal chamber and smoking chamber) was constructed with chaka Figures and wrought iron metal sheets while the traditional fish smoke kiln (0.5m X 0.5m X 1.5m) was constructed with clayed soil. A total number of one hundred and fifty (150) Clarias gariepinus weighed 15.5kg on average were used for each of the two smoking kilns. Smoking process lasted for 12 hours in the traditional smoke kiln and 5 hours in the Pneumatic charcoal kiln. Initial and final weights of charcoals recorded during smoking process in the two smoking kilns showed that lower charcoal (40 kg) was used in pneumatic kiln while higher charcoal (75 kg) was used in the traditional smoking kiln during smoking process. Data obtained for appearance (7.9±0.04), texture (7.5±0.12), odour (7.7±0.00) and taste (8.3±0.27) showed that organoleptic tests of smoked fish from pneumatic charcoal kiln were better than the smoked fish from the traditional smoke kiln. The study showed that pneumatic charcoal kiln was not only environmental friendly but also more efficient than the traditional smoke kiln and the fish smoked from it had pleasant odour and better texture.
Journal of Agricultural Science
Performance characterization of a locally developed fish smoke-drying kiln (10 kg capacity) was conducted using charcoal and briquette as fuel materials. Samples of fresh African Catfish (Clarias gariepinus) weighing1.03±0.24 kg, charcoal of tropical hardwood (Anthonotha macophylla) and briquette produced from a combination of saw dust, rice husk, coconut husk and palm kernel shell were procured and used for the study. A completely randomized design (CRD) with three replicates was employed for this study and LSD among treatment means determined at p ≤ 0.05. Data was collected on moisture content of smoked-dried fish, smoke-drying time, drying rate, energy expended, specific fuel consumption and energy efficiency of kiln. Results showed that the energy efficiency of kiln was 97.02% and 98.45% and specific fuel consumption was 2.57 and 4.20 for charcoal and briquette, respectively. The energy expended by charcoal and briquette fuel materials were 206 MJ and 249.6 MJ, respectively. The...
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.