The aim of the design and construction of the fish smoking kiln was to upgrade the existing fish smoking kiln. The kiln is constructed of a metal frame made of angled iron on which the whole part has been mounted. The handle, through the chain and sprocket, controls the speed of the ventilation fan. To allow for proper ventilation, the charcoal housing is made of perforated metal sheet. By turning the handle that drives the fan to improve natural ventilation, the kiln is manually operated. The output of the machine was measured using fish samples (African mud fish) smoked at an average humidity content of 11.46 percent over an average time period of 5 h, and the average final weight of the dried fish was 0.9827 Kg. It has been found that it is possible to hold the fish for at least two months before showing signs of spoilage. It can also be inferred that the application of less toxic insecticides should be followed by fish that should be kept in cartons.
Author (s) Details
Hussaini, Idris Danjuma Agricultural and Bioenvironmental Engineering Technology Department, Adamawa State College of Agriculture Ganye, Adamawa State, Nigeria.
Adamu, Gbomsari Idris
Agricultural and Bioenvironmental Engineering Technology Department, Adamawa State College of Agriculture Ganye, Adamawa State, Nigeria.