Authors : Bankole Y.O.; Odunukan R.O.; Tanimola O.A.; Dare B.T.

Volume/Issue : Volume 9 - 2024, Issue 12 - December

Google Scholar : https://tinyurl.com/yppbfrf3

Scribd : https://tinyurl.com/4hbkx33v

DOI : https://doi.org/10.5281/zenodo.14769332

Abstract : An electrically operated fish grilling kiln was developed and its performance was evaluated. The machine is a double walled structure having a dimension of 580 x 580 x 900m completely insulated all round with polyurethane of 254 mm thickness to conserve heat within the drying chamber. The internal wall of the kiln was made of Galvanized steel while the exterior was made of mild steel. The drying chamber has six sets of tray on racks. The kiln was mounted on a set of four wheels for ease of movement. The fish kiln has a temperature gauge to regulate the drying temperature as well as a fan to circulate the heated air and ensure even drying of the fish during operation. The drying chamber consists of four (4) heating elements with 1.5 Watt power rating each. Mackerel and Catfish were used for the performance evaluation of the machine. Results obtained from this test revealed that there exist a significant difference in the rate of drying of the Mackerel and Catfish. The average drying rate was 0.07 and 0.12kg/hr for Mackerel and Catfish respectively. The average weight losses recorded for Mackerel and Catfish in this study are 18.1 and 14.06% respectively within the first hour of drying. The electric grilling kiln was excellent in performance with the basic functions of grilling and drying fishes as evidenced by short processing time of the grilled fish samples.

Keywords : Development, Performance, Electric, Fish, Grilling Kiln.

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