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Documenti di Cultura
Chapter 1
THE PROBLEM
Introduction
people in a year. Although this large quantity of food is available in one place or
another on earth, a good portion of produced food never benefits mankind and
many people still remain hungry. An estimated 3-11% of annual world food
production has deteriorated due to improper storage. The use of the old drying
and other preservation method has only lessened the deterioration rate up to 2%
of the overall (Food and Agriculture Organization, 2002-2004). Hence, the need
urgent.
and thereby preventing them from deterioration and wastage. This process is a
heat and mass transfer phenomenon where, due to application of heat energy,
moisture migrates from the inner part of the product and moves to the surface
in foodstuffs that are high in moisture content that causes food to spoilage such
as fish, meat, cereals, cassava, tomatoes and other high moisture food products.
Fish, being an important component of the diet for people throughout the
world, has high protein content and nutritional value. Fish is an extremely
soon as the fish dies and processing of preservation should therefore be done
quickly to prevent the growth of spoilage bacteria. Peter and Ann (1992) stated
that fish is a low acid food and is therefore very susceptible to the growth of food
order of approximately 60-70% by weight, depending upon the type of fish. This
relatively large amount of moisture has offered a problem in the recovery and
separation of oil with a good yield, and retention of valuable constituents of fish.
In partially drying the fish, the moisture content is found that it should not be
much below 25% by weight of the total weight of the mass nor should it be much
more above 40% by weight of the total weight of the mass. And for best result,
the moisture content of the cooked and partially dried fish should be around 32%
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by weight of the total weight of the mass. If the moisture content of the partially
dried fish is too high or too low, undesirable result may be obtained.(Hiller ,1959).
In the previous researches, from Abanil et al, (2016), the three kilos of fish
can be dried for a period of three hours at a temperature range of 50- 60˚C and
the total power consumption is 2.62 kilowatt-hour. From Hiller (1959), to arrive at
the desired moisture content of the fish, the preferable temperature is 212˚F or
100˚C and it can be completed in about 2 to 3 hours. In this research, the time
required for the fish to arrive at the desired moisture content may vary depending
on the temperature and the amount of fish being handled by the device.
deep frying give rise to health and environmental concerns, however, drying has
been proven to be an efficient and main processing method for fish preservation,
which allows obtaining the final products of high nutritive and sensory quality
(Shitanda & Wanjala, 2006). If fish is not sold fresh, preservation methods should
be applied to extend its shelf-life. These include freezing, smoking, drying and
important when top quality, maximum yield and highest possible profits are to be
achieved (Davies and Davies, 2009). According to Davies et al. (2008), the
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processed fishery products were still stored using traditional processing and
techniques and storage facilities contribute significantly to the low supply of fish
The researchers would like to improve further the work of Abanil et al,
(2016) which is the “Automatic Fish Dryer” to lessen the deterioration and
wastage of the fish and to make this product available all year round regardless
of the season and the product demand rate. The researchers made use of the
and upon the recommendations of the previous researchers (Abanil et al, 2016)
to help modernize the fish drying device. The fish dryer is expected to improve
opportunities for small fishermen. The use of fish dryer is an important step
toward improving the traditional fish drying technology. Fish dryers can produce
well-dried and dust free products. The contact between fish and flies which is
1. What features has been provided to design the innovated fish dryer?
2. What innovation has been introduced to the existing fish dryer terms of the
following factors:
b. Temperature control
c. Air flow
a. Drying capacity
b. Power consumption
c. Safety
1. The features that has been provided are heat source and
2. The heat source used in the device was more convenient and the
a. Drying capacity
b. Power consumption
c. Safety
Based from the study, the researchers believed that the results of the
processors because it prolonged the fish from deterioration. It makes the work
easier, reduces the time for processing the fish. It also reduces the risk of
burns. Then there's reducing post-harvest losses, and also curbing the
drudgery of fish processors who are now least exposed to the heat and smoke.
Fish Traders. The output could let them extend the value of fish through
drying and could still sell it to market. This could help for more work and more
profit for the fish processors. The health benefits of eating fish dried in dryer, it
quantity of the harvested fish are large enough for a particular time only. Through
the use of the device, the spoilage of the remaining fish will be prevented.
low in price. The products could meet the expectations of final consumers,
acceptability of performance of the device to dry fish using 220 volts AC. The
operation of the temperature range must be higher than 50˚C and should not
exceed 70˚C. The time that the fish would be dried would depend upon the
Definition of Terms
Airflow is a measurement of the amount of air per unit of time that flows
a time. The volume is fixed by the holding capacity of a dryer, and dried to
required moisture.
controls, office machines, appliances, power tools, toys and other embedded
systems.
Nichrome Wire is a heating element used in the proposed device and would
Power Consumption often refers to the electrical energy over time supplied to
than the energy really needed. This is because no equipment is 100% efficient.
Quartz Tube is used as the external casing of the heating elements of the
device.
Safety is the state of being safe from harm or danger. The quality of averting or
and compare the actual temperature to the desired control temperature, or set
10
Endnotes
6. Ogunleye, I.O. and Awogemi, O. 2008. “Lining Material and Air flow
effects on the Performance of Solar Fish Dryer”. Global Journal ofEngineering
and Technology. 1(4):427 -434.
11
Chapter 2
studies, theoretical and conceptual frameworks of the study together with the
vigorous bearing and impact to this study. The materials provided the
This part presents the literatures gathered from different sources that are
Food Preservation
that cause foods to decay and become inedible. Food technologists and
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scientists realize that food will inevitably decay but that preservation strategies
research firm World Resources Institute. They improve packaging, which keeps
slow down food spoilage, loss of quality, edibility, or nutritional value and thus
allow for longer food storage. Preservation usually involves preventing the growth
prevention can be used that can either totally prevent, delay, or otherwise reduce
food spoilage. Preservatives can expand the shelf life of food and can lengthen
the time long enough for it to be harvested, processed, sold, and kept in the
although, historically, some methods drastically altered the character of the food
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being preserved. In many cases these changes have now come to be seen as
Fish processing is the processes associated with fish and fish products
between the time in which fish are caught or harvested and the time in which the
immediately after harvest and to prevent economic losses (Okonta and Ekelemu,
2005).
including drying, smoking, freezing, chilling and brining. The prominent fish
not all fishing communities along the coastline have asses to electricity to
Drying
products. However, only the word drying is commonly used when referring to
the food and agricultural processing industries, application range from on –farm
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drying of grain fruits, and vegetables to large scale commercial drying of fruits
vegetables, snack food products, and other products, although certain basic
factors are involved in all drying processes. In drying warm the equipment and
techniques vary greatly depending upon the product and other factors.in this unit
we will consider some basic factors affecting drying and briefly examine some
Heat Transfer
Heat transfer (also called thermal transfer) can occur only if a temperature
this, the mechanism and laws governing each of this ways are quite different.
Three methods of heat transfer used are Conduction, convection and heat
and fabrication of materials, the designer attempt to obtain the required heat flow.
This may involve the flow of large amounts of heat at some point during the
process, or the reduction of flow in others. All three methods could operate
from one fluid stream and add it to another. Devices used for this purpose have
passages for each of the two stream separated by a heat exchange surface in
the form of plates or tubes and are known as heat exchangers. Automobile
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radiator, the hot water heater, the stream or hot water radiator in a house, the
conditioner, in even ordinary looking utensils in everyday use are all heat
They are taken into consideration as they served as the basis and guide to gain
Abanil et al. (2016) designed a device that could automatically dry fish in a
convenient way with a temperature ranging from 50˚C to 60˚C using 230 volts
AC. The device is design for domestic and commercial purposes, specifically for
Division (2014), a new method of drying early harvested wheat grains having
between grain thickness and moisture content before the drying process, and
16
the researchers found that a 3.2 mm sieve was optimal for a roughly uniform
separation of grains having moisture content of around 35%. For the drying
process, the thicker grain group had higher moisture content and its flour was
showed that the thinner grain group having lower moisture needs less time for
sunlight and during the bad weather. Three models of low-cost fish dryers were
designed and developed using locally available materials in Bangladesh. The first
model was developed for use in an emergency situation as in the absence of the
sunlight. The second model was developed using transparent plastic wavy sheet
(plastic tin) to utilize the solar energy during the sunny day and hence to make it
useful for 24 hours a day. The third and final version of the transparent model
was named as the Bangladesh Fisheries Research Institute (BFRI) Fish Dryer
that was constructed using two layers of thin (0.20 mm) celluloid for better
insulation and efficient utilization of heat energy. The size of the final version was
18’ x 2.5’ x 2.5’ which was bifurcated in two units of nine feet each joined
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0
together on setting. A system to blow hot air (40-55 C) inside the tunnel was
developed using a hot plate and a table fan. After assessing the drying
performances of the three models, the BFRI Fish Dryer model was found as the
the dried fish products produced in the BFRI Fish Dryer were found very
agricultural and industrial purposes for drying grains especially palay. It uses
solid fuel burner using coconut husk and other fuel that are renewable which is
conveyor used and desired heat in the furnace to dry grain in minimal effort.
of five main parts namely: the base frame which is fabricated from angle iron bar,
the drying chamber, the drying cage or net it is constructed with stainless wire
mesh, the fan housing consisting of three fan blades with electric heating
element. The no-load evaluation of the dryer showed the highest temperature of
higher drying rate than the natural sun drying and open-fired drying method.
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In the study of Sengar et al. (2009) a low cost solar dryer was developed
and designed to dry commodities under hot and humid conditions prevailing in
bamboos, which consist of three main parts, collector, drying chamber and inlet
and outlet openings. Drying chamber designed in such way that it consist 16
performance in humid region. Capacity of each tray is 0.6 kg. UV stabilized 200
micron plastic film was used for collection of solar energy. This film surrounded
around the drying chamber and fixed by Velcro strip. Bottom and topside of the
dryer was provided with openings for air circulation. Total cost of this dryer was
Rs. 1700/-.
Aballa et al. stated in 2008 that the design of the rice hull fired rotary dryer
consists of structural framework, rotary tray, double walling and case insulation.
The rice hull stove was used as the source of heat and the rotating tray for
Abila et al. stated in 2005 that the miki dryer is used to dry miki efficiently.
The device is installed with rectangular galvanized iron sheet with exhaust fan on
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top to lessen heat and moisture, nichrome wire inside the pipe insulator with
ceramics to avoid grounding and direct transfer heat to the pipe, and thermostat
the ratio of “ON cycles” to “OFF cycles” to provide a more efficient and
power control system was developed. The system was based on a phase-control
fiber-optic thermometer was used for calibration and evaluation of the system
performance during microwave drying. With the infrared sensor, the mean
water samples were 0.34°C and 1.5°C, respectively. This result demonstrated
the accuracy of the infrared sensor in the system control. Under the infrared
sensor-controlled system, carrot cubes lost 85.37% of their water content and
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resulted in better color quality than the conventional microwave hot air convective
processing, instead of oil and electricity, has many advantages. In the fishing
industry, geothermal energy has mainly been applied to indoor drying of salted
fish, cod heads, small fish, stockfish and other products. In Iceland, indoor drying
has been tested in regions where geothermal energy is to be found. The reason
is that the cost of oil or electricity for heating of the drying air during the drying
process is considerably higher than the cost of hot water or geothermal steam. It
is, therefore, more cost-efficient to locate the processing near inexpensive hot
water and steam sources and collect the raw material and transfer it to the
processing plant.
Synthesis-of-the-State-of-the-Art
The synthesis of the state-of-the-art of the study presents the disparity and
peculiar characteristics of the study to all the past studies related onto it.
some related references and learn that the study of Rahman et al, (2012)
during the bad weather is similar with this study that used the same concept. The
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0
BFRI Fish Dryer have a system to blow hot air (40-55 C) inside the tunnel was
developed using a hot plate and a table fan while this study having a nichrome
wire with temperature controller that operates in the temperature range that must
0 0
be higher than 50 C and should not exceed 70 C .
control system for microwave drying while this study used the microcontroller to
dry fish electrically. Infrared radiation heating has been used as a supplement to
Abanil et al. (2016) designed a device that could automatically dry fish in a
convenient way using a nichrome wire as their heating element. This study was
designed for domestic and commercial purposes, specifically for traders of dried
fish who wish to minimize the drying time. Both this study used microcontroller as
Aballa et al. (2008) designed a device using a rice hull stove as a heat
source and to distribute heat uniformly, they used a rotating tray to prevent
burning. As for this study nichrome wire in a quartz tube were used as the heat
22
The work of Sengar et al, (2009) UV stabilized 200 micron plastic film was
used for collection of solar energy. This film surrounded around the drying
chamber and fixed by Velcro strip as the heating element of the device. The
study used infrared as the heating element. The previous work for agricultural
products need drying while this study is for drying fresh fish.
electricity and a few wattage only is needed. For this study we just used AC
power as a supply.
that consisting of three fan blades with electric heating element while this study
dryer using a solid fuel burner by utilizing coconut husk and other fuel that are
renewable. As for this study, the researcher used nichrome wire and a quartz
Furthermore, Abila et al (2005) stated that the miki dryer is used to dry
miki efficiently. The device is installed with rectangular galvanized iron sheet with
exhaust fan on top to lessen heat and moisture, nichrome wire inside the pipe
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insulator with ceramics to avoid grounding and direct transfer heat to the pipe,
and thermostat to ensure the heat gauge if it is basically dried . As for this device
it is installed with rectangular galvanized steel sheet and quartz tube as the
heating element.
Theoretical Framework
This study was based on the following principles and theories: Principle of
Food Preservation, Heat Transfer Theory, and Control System. Figure 1 shows
deteriorate the quality of food, invasion and spoilage by insects and rodents. In
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Principle of
Food
Preservation
Fish Dryer
Control Heat
System Transfer
Theory Theory
25
placing the fish in the machine in order to prolong the preservation of fish
(processfood.blogspot.com/2008).
involved in the control circuit, it is usually more convenient to operate all of the
(Britannica.com)
spontaneously from one body to another cooler body. This theory was applied by
having an infrared heater as heating element inside the device. When we placed
the fish and supply’s it with an output power of 220V the heating element
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Conceptual Framework
The weight of the fish according to Hiller, 1959 is 60- 70% by weight is
composed of water moisture. This percentage is high enough for the fish to
deteriorate if not properly dried out. The drying temperature is the degree of
temperature used to dry the fish. The thicker the membrane of the fish to be dried
out, the higher the degree of the temperature. The time of drying is a function of
the temperature and vice versa. The higher the temperature the shorter it takes
for the fish to be dried. The reduced moisture content is the amount of moisture
reduced from the fish after it is being heated. The device is the product of the
combined components and modules fabricated for the purpose of drying fish.
temperature, time of drying, and weight of fish were considered as they make a
setting heat and mass transfer results in the removal of moisture by thermal flow
with the help of the heated air, which flows across the fish surface. Drying time is
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Drying
Temperature
Quality
parameters of Time of Drying
processed fish
Fish Dryer
Dried Fish
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process, and the pressure also affects the kinetics of each food type; thus
increasing temperatures reduce the drying time in all cases and this time is
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ENDNOTES
2. Aball R. et al. 2008. Rice Hull Fired Rotary Dryer. Undergraduate Thesis.
Camarines Sur Polytechnic Colleges.
4. Ogunleye, I.O. and Awogemi, O. 2008. “Lining Material and Air flow
effects on the Performance of Solar Fish Dryer”. Global Journal of Engineering
and Technology. 1(4):427 -434.
8. https://www.britannica.com/technology/control-system
9.http://processfood.blogspot.com/2008/12/principle-of-food-preservation.html
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Chapter 3
RESEARCH METHODOLOGY
This chapter presents the methods and procedures that was used in
conducting and developing of the study. This chapter included the procedures
Research Method
research in designing and testing of the Innovation of Fish Dryer that was used in
food preservation. Although this study was an innovation and an existing device
has already been tested, careful planning procedures are still necessary to
functionality of the proposed model. It includes the processed on how the device
works, effects that are being observed, or tends that are developing. This
process goes beyond more gathering and tabulation of data. It involved the
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Research Procedure
collected, such as, books, journals and other references are combined together
Designing. After the planning, next is the designing of the model .The
researcher made used of the gathered data to design all the parts of the device
and its individual function. The specifications of each components needed are
properly inspected to make sure that the device would properly function in
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Fabrication. In this process, the well-planned and the design put together
to construct the “Innovation of Fish Dryer”. In fabricating the device, the PCB
layout was thoroughly checked and simulated by the researcher through the use
of free and offline software. In etching the printed circuit board, the researcher
on the device. The drilling, soldering and wiring process would be made carefully
and precisely to make sure that the components would fit and function
accordingly. The casing would be the final stage in fabricating the device. The
circuits will be put together and make it sure that it would not be affected by heat
or other elements.
device was highly functional and is sensitive. The main objective was to check its
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Table 1
Functionality Test
(Basis) (Device)
Shrimp 1
Mean
Mackerel 1
Mean
Tilapia 1
Mean
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𝑀1
𝑄% = 𝑥 100
𝑀2
Where:
Table 1 presented the trials made for fish that has been dried, It is
composed of moisture sensor value of the dried fish present in the market,
moisture sensor value (basis). The moisture sensor value (device) is the
moisture value reading from the dried fish using the device. Each kind of fish has
three trials to ensure the functionality of the device. The result of moisture sensor
value basis and using the device could be computed to get the mean of each
sample.
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Table 2
Table 2 shows the criteria of rating in the functionality of the device. The
result of it is based on the result of Table 1, using the formula to compute the
rating of the functionality of the device. When the rating is below 70 %, it means
that the functionality of the device failed. From 70-79 % (Poor) means further
improvement of the device is needed. From 80-89 % the device is better and 90-
99 % means it is good and the device is well functioning. The percentage is the
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Table 3
Sensitivity Test
1 From 50˚C to ON
lower than 50˚C
2 From 50˚C to ON
lower than 50˚C
3 From 50˚C to ON
lower than 50˚C
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Table 4
modules and other parts or even remodeled the design of the device if the result
of the tests conducted are not acceptable or it is too far from the desired output.
Final Testing. After the device has been modified, the researchers
conducted the final testing and compare it to the earlier tests as the basis for the
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ENDNOTES
2. https://eric.ed.gov/?id=ED373753
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Chapter 4
This chapter presents the different stages and series of processes made
by the researchers in order to come up with the proposed device as well as the
The Fish Dryer was designed through analysis and application of the
theories and knowledge of the researchers with the aid of descriptive and
human intervention when it comes to drying and controlling the heating element.
Human intervention only comes upon putting and removing of the fish inside the
device and checking the power and temperature of the device. Several
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drying device are shown in the following discussion including the figure of parts
Figure 1
fish dryer. In designing the device, several considerations have been made to
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Figure 2
Figure 2 shows the internal and external parts and components used in
the design. The researcher decided that the device must be double-walled to
assure the safety of the device in case the temperature unexpectedly exceeded
the set temperature range. The inner part of the device is comprised of especially
sensitive to moisture and heat components like the heating element, moisture
constructed. The outer part of the device is properly walled to make sure that the
components directly connected to the alternating current will not be exposed and
cause an accident.
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Figure 3
Module Interconnections
and other components to automatically operate the fish dryer. The device will
only start to operate once the reading of the moisture sensor exceeded the
preset value and triggers the solid state relay which is connected to the heating
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The assembly of the device was made possible by following the steps and
a. Assembly State
as the most significant part because the assembly of the different components
forms the hardware wherein the very essence of this study had undergone better
realization. The computer program was adjusted for it to rely with the functions
Plate 1
Assembly State of the Device
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b. Casing
The casing /frame of the research study were made up of galvanized steel
used for it to resist on the thermal load produced by the quartz tubes. The casing
Plate 2
Casing of the Device
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Plate 3
Final Casing of the Device
mechanism so that the output will be controlled better without the hassle of
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Plate 4
Wiring of Internal Circuitry
input given on the device .The control system is made up of printed circuit board.
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and other electronic simulation software and ran the program simulation before it
was purchased. Since the economic value and capacity of the different
components in the control system in the PCB shall match its corresponding
that the device produced. Materials that are small and affordable yet without
sacrificing its durability and quality .But some of the electronic components must
be properly installed because of its voltage sensitivity and polarity, once these
Different electronic components are intended for the control system of the
device have been carefully isolated and sorted according to classification and
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The researcher conducted a series of tests that ensure the device was
highly functional and is sensitive. The main objective was to check its response
Table 5
Result of Functionality Test
MOISTURE MOISTURE
KINDS OF FISH TRIAL SENSOR VALUE SENSOR VALUE
MADE (Basis) (Device)
1 - -
2 - -
Shrimp
3 - -
Mean - -
1 - -
2 - -
Turay
3 - -
Mean - -
1 38 40
2 39 41
Tilapia
3 38 40
Mean 38.3 40.3
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Table 5 shows the trials made for fish that has been dried. Each kind of
fish has three trials to ensure the functionality of the device. The result of
specimen aforementioned has a mean moisture sensor value basis of 38.3 for
tilapia, 000.00 for turay and 000.00 for shrimp while the mean moisture sensor
value using the device has 40.3, 000.00, and 000.00 respectively. The results
indicates that the drying time of every sample vary from each other. The drying
time for each vary from the moisture sensor value basis. The higher the moisture
Table 6
Summary of Result of functionality of the Device
Shrimp - - - -
Turay - - - -
Table 6 shows the summary of the result in table 5. The result of tilapia is
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Sensitivity
trials and after modification found out that the device is sensitive.
Table 7
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Table 7 shows the number of trial made in the sensor. Trial 1 is not so
sensitive during the heating element turned ON, while if it is turned OFF it
responded fast. During the second trial the sensor responded fast during it is
turned OFF and has a slow response when it is turned ON. While the third and
last trial has fast response during it is turned OFF and ON. To adjust the
sensitivity of the sensor, the program must be modified in order to act the sensor
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Endnotes
53
Chapter 5
Summary
The researchers developed the fish dryer to improve the product quality
small fishermen. This study was focused on the development of the design,
has been provided to design the innovated fish dryer? 2.) What innovation has
been introduced to the existing fish dryer? 3.) How effective is the device? 4.)
What are the quantity parameters considered in the dried materials? The
questions were guided by these assumptions that: 1.) The features that has
been provided are heat source and temperature control to design the
innovated fish dryer. 2.) The heat source used in the device was more
The innovated device is effective in terms of: a.) Drying capacity, b.) Power
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consumption, c.) Safety. 4.) The study considers the quantity parameters in
dried fish: a.) Moisture content of the raw material (Wet basis). b.) The dryness
Findings
1.) The design of the innovated fish dryer has an instrument used to
2.) Innovation that has been done to the existing fish dryer in terms of:
element.
c.) Air flow. A fan is used to circulate the air flow inside the device to
make sure that the heat will not be concentrated in a particular area only
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down all heating element to make sure that the samples will not be burnt
electrical parts were properly insulated and the internal components were
Conclusions
The following conclusions were found from the different findings on this
study.
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specifically the traders of dried fish who wish to minimize the drying time.
2. The materials that are needed in the fabrication of the model are
Recommendations
for the benefit of the other researchers who wish to develop the study and make
power.
the project.